Preparation time: 55 minutes
Cooking time: 20 minutes
Servings: 2


200g (7 oz.) large oat flakes
Roughly 50 g (1 ⅝ oz.) pecan nuts chopped
3 tablespoons of light olive oil
20g (¾ oz.) butter
1 tablespoon of dark brown sugar
2 tbsp rice syrup
60 g (2 oz.) of good quality (70%) dark chocolate shavings


Oven preheats to 160°C (320°F) (140 ° C fan / Gas 3). Line a large baking
tray with a sheet of silicone or parchment for baking.

In a large bowl, combine the oats and pecans. Heat the olive oil, butter,
brown sugar, and rice malt syrup gently in a small non-stick pan until the
butter has melted, and the sugar and syrup dissolve. Do not let boil. Pour the
syrup over the oats and stir thoroughly until fully covered with the oats.

Spread the granola over the baking tray and spread right into the corners.

Leave the mixture clumps with spacing, instead of even spreading. Bake for
20 minutes in the oven until golden brown is just tinged at the edges. Remove
from the oven, and leave completely to cool on the tray.

When cold, split with your fingers any larger lumps on the tray and then mix
them in the chocolate chips. Put the granola in an airtight tub or jar, or pour
it. The granola is to last for at least 2 weeks.


Calories: 914 kcal
Protein: 40.19 g
Fat: 63.05 g
Carbohydrates: 88.74 g