Toasted Pecan and Oat Blueberry Crunch

My family love granola and this is one of our go-to recipes.

Ingredients
200g pecans, chopped
100g walnuts, halved
100g desiccated coconut
200g rolled oats
150g blueberries
Coconut yoghurt to serve

Method

1. Preheat the oven to 180C/350F/gas mark 4
2. In a large bowl , mix together the nuts, coconut, rolled oats and cinnamon.  Spread on to a baking sheet and toast in the preheated oven for roughly 10 minutes or until golden, turning halfway through cooking.
3. Leave to cool, then toss with the blueberries and serve with the yoghurt.

* Top Tip - swap the walnuts for almonds or pistachios if you want, or combine with a delicious mixture of all three.
* Top Tip - you can use any grain you like in this; I often choose a mixture of quinoa flakes and oats.