Maple Pecan Granola
Naturally sweetened with maple syrup, and made with simple pantry ingredients, you'll love this easy to make recipe!
Servings: 8 cups
Calories: 447kcal
Ingredients
- 4 cups old-fashioned rolled oats (I don't recommend substituting quick oats)
- 1 cup pecan halves
- 1/2 tsp kosher salt
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup coconut oil melted
- 1/2 cup pure maple syrup
- 1/2 tsp almond extract vanilla extract can be substituted
- 3/4 cup dried cranberries
- 1/4 - 1/3 cup white chocolate chips (optional)
Instructions
- Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper. Set aside.
Combine Dry Ingredients
- In a large mixing bowl, use a wooden spoon or rubber spatula to mix the oats, pecans, salt, cinnamon and nutmeg until evenly combined.
Add Wet Ingredients
- Add in the melted coconut oil, maple syrup and almond extract. Mix everything together until well combined and no dry oats remain.
Bake
- Spread the granola mixture onto the prepared baking sheet in an even layer.
- Bake until the oats are lightly golden, about 21 - 25 minutes, stirring halfway through.
Cool
- Let the granola cool in the baking sheet completely, about 45 minutes to an hour. Gently break up granola with your hands or a wooden spoon. Stir in dried cranberries and white chocolate chips.
Store
- Enjoy or store granola in an airtight container at room temperature for 1-2 weeks.
Notes
Recipe makes 8 cups, which you're free to divide up any way you choose, to get any number of servings.
- Use the right oats - there are times when you can substitute quick cooking oats for old fashioned, but this just isn't it. You won't get the same crunchy, slightly chewy texture. It's worth it to pick up a container of the old fashioned oats, I promise!
- Get clumpy - as written, this recipe will produce some clusters of granola, and some loose granola, which I think is the perfect balance. If you want more clusters, just press down on the granola more about halfway through the cooking time. It causes the granola to stick together more, which in turn, leads to great clusters.
- Oil-less - to have the classic granola texture, you need to have some kind of liquid, otherwise you'll end up with dry pieces of oats. If you're opposed to using oil, you can feel free to try this method from Cooking Classy. I've not tested it, but her recipes are generally pretty fantastic
Nutrition
Calories: 447kcal | Carbohydrates: 52g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Sodium: 150mg | Potassium: 247mg | Fiber: 6g | Sugar: 20g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg