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
- 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)
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.
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.
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
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