Cranberry and Pecan Granola
70g smooth almond nut butter
30g melted coconut oil
50g maple syrup
40g Pumpkin seeds
Simply combine all the ingredients together in a bowl. Mix well.
In a flat baking tray (greased or lined), press the mix on to base of the tray until compact and around 2cm thick.
Bake at 180 degrees for about 10-15minutes, until golden brown.
Take the tray out the oven and leave to cool. When the granola is cold, with your hands break apart small clusters.
Store in an air-tight container in a cool dry place for up to 2 weeks. Serve with milk or yogurt with fruit and enjoy.
ps. You can also use this mix as a topping for a winter crumble :)