There’s something incredibly satisfying about the aroma of freshly baked granola wafting through your kitchen, promising a delightful and nutritious treat. This Maple Pecan Granola recipe is bound to become a staple in your kitchen. I also recommend trying my Date Syrup-Tahini Granola!
Rolled oats (old-fashioned oats): These oats are perfect for the recipe as they hold their shape really well when baked. Be sure to use certified gluten-free oats if you need gluten-free granola.
Coconut oil: Oil helps make this granola crisp, and the coconut adds an irresistible flavor. If your coconut oil isn’t in liquid form, you’ll want to melt it in the microwave.
Pure maple syrup: We can’t make maple pecan granola without pure maple syrup. Avoid flavored (‘breakfast syrup’) varieties that contain artificial flavors, colors, or sweeteners.
Pecans: Roughly chopped. If you’re using salted pecans, omit the salt from the recipe
Ways to Use Granola
There are so many ways to enjoy granola. Here are a few easy ways to enjoy your homemade granola:
- Crunchy topping on yogurt
- Add milk and enjoy it like cereal
- Eat by the handful as an on-the-go snack
- Make a trail mix by adding nuts, dried fruits, and chocolate chip
- Smoothie bowl
- Give as a gift – fill a jar or a gifts bag
- Ice cream topping
Looking for more breakfast ideas?
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Maple Pecan Granola
- 6 Tablespoons (60ml) pure maple syrup
- 2 Tablespoons (30ml) coconut oil melted or vegetable oil
- 1 Teaspoon vanilla extract
- 1/4 Teaspoon ground cinnamon
- a pinch of salt
- 2 cups (200g) rolled oats regular or gluten-free
- 1 cup (150g) pecans if you're using salted pecans, omit the salt from the recipe
- 1/2 cup dried cranberries or other dried fruit (optional, for added sweetness)
- Preheat your oven to 325°F /160°C. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the maple syrup, melted coconut oil, vanilla extract, ground cinnamon, and salt until well combined.
- Add the rolled oats and pecans to the wet ingredients. Stir well to ensure that the oats and nuts are evenly coated with the syrup mixture.
- Spread the granola mixture evenly on the prepared baking sheet, pressing it down slightly.
- Bake in the preheated oven for 25-30 minutes, or until the granola is golden brown. Stir the granola every 10 minutes to ensure even baking.
- If you're using dried cranberries, add them to the granola when it comes out of the oven.
- Granola will continue to crisp up as it cools. Allow it to cool completely on the baking sheet before transferring it to a container. This helps maintain its texture.
- Once cooled, break the granola into clusters of your desired size.
- Transfer the maple pecan granola to an airtight container. It can be stored at room temperature for several weeks.