Maple Pecan Granola is hearty, satisfying and wholesome with way less sugar than most pre-packaged granola. With a few simple ingredients, you’ll be snacking all week! Vegan + Optionally GF
Where would we be without this go-to, anytime breakfast/snack food? It’s not just for granola-loving tree huggers (why yes, that’s me!). This maple pecan granola is such a simple, whole food and is so easy to make at home.
I love to keep the granola jar full at our home. It’s one of those foods that you can pack up and take with you anytime, anywhere. Wholesome and full of nutrients, this snack will get you through that long commute, workout, morning class or 3:00 hunger pang.
Pecans, one of my favorite Southern ingredients, are high in dietary fiber and protein. This particular recipe has a whopping 20g of protein just from the pecans! The rolled oats are whole grain and will keep you full and satisfied until your next meal. I like to eat granola plain, but it’s just as good with your milk du jour or yogurt.
After testing quite a few recipes with varying amounts of sugar, I found that maple syrup does a great job sweetening the granola in this recipe. However, I did add a bit of brown sugar, 3 Tbs., just to give it some added character and depth. It’s still a lot less sugar than most prepackaged granola. If preferred, reduce the brown sugar further or eliminate it altogether.
If you like your granola to form little clusters, simply press the granola in the pan firmly, before baking. After baking, let the granola cool, completely before gently placing it in a storage container.
Diced apricots or golden raisins pair well with this recipe. Gently toss them in after the granola is cool. The clustering will be reduced, but delicious dried fruit will add new level of flavor and sweetness to the granola.
You’ll love how this granola makes your home smell! The long, slow bake means that the aroma of the cinnamon, toasting oats, and pecans will linger. Everyone will wonder what you’ve baked. And everyone will have their hand in the irresistible granola jar.
Maple Pecan Granola
- 3 C Old Fashioned Rolled Oats no instant or quick
- 2 C Pecans rough-chopped
- 3/4 C Shredded Coconut
- 1/4 C Sunflower Seeds hulled
- 3 Tbs Light Brown or Coconut Sugar packed (optional)
- 2 Pinches of Sea Salt
- 1/2 tsp Cinnamon
- 1/4 C Coconut Oil virgin, unrefined, melted and cooled
- 1/4 C + 2 Tbs Maple Syrup
- 1/2 tsp Vanilla Bean Paste or Vanilla Extract
- Line sheet pan with parchment paper and set oven at 260F.
- In a mixing bowl, add the rolled oats, pecans, coconut, sunflower seeds, brown sugar, salt, and cinnamon. Set aside.
- In a spouted measuring cup, combine the melted coconut oil, maple syrup and vanilla bean paste. Stir. You will see separation.
- Pour wet ingredients into the dry. Using a wooden spoon or your hands, mix throughly, ensuring that each, individual dry ingredient gets some wet on it.
- Press the granola into the pan, in one even layer.
- Place the pan in preheated oven and bake for 1 hour. Rotate the pan, turn the oven up to 275F, and bake for an additional 15 minutes. Do not stir the granola, or clustering will be greatly reduced.
- Allow the granola to cool completely before transferring to a storage container. Doing this will ensure crunchy clusters.
- Store in a covered container, at room temperature, for up to three weeks. Granola can also be frozen for up to one month.
Recipe NotesAdapted from Alton Brown's Granola Recipe on the Food Network.
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