Maple-Pecan and Coconut Oven Granola (12 Portions)

Preheat the oven to 160°C and line a large baking sheet with oven-safe parchment.

Combine 345g oats, 280g chopped pecans, 60g shredded coconut and 60g dark brown sugar in a large bowl.

In a second bowl, mix 60g maple syrup, 46g oil, 2 tbsp warm water and 3/4 tsp salt.

Pour wet mixture over the dry ingredients and stir until all oats and nuts are evenly coated.

Spread the mixture in a thin even layer on the baking sheet; split between two trays if necessary.

Bake at 160°C for about 45–55 minutes, taking out and stirring roughly every 20 minutes until golden and dry; watch for burning.

Remove from the oven and cool completely on the tray before closing in an airtight container to prevent trapped moisture.

Divide fully cooled granola into about 12 servings and store airtight in a cool, dry place. Do not serve to people with pecan allergy.