Maple Pecan Granola

Maple Pecan Granola is hearty, satisfying and naturally sweetened with maple syrup. This reader favorite recipe is perfect for lunch boxes, road trips, or breakfast grab-n'-go! Prepped in about 20 minutes, the long slow bake makes the house smell like a bakery. This recipe is vegetarian, vegan and easily gluten free.

UPDATE: Due to a few notes I've received regarding baking time for this recipe, be sure to use an external oven thermometer for best outcome and/or start watching the granola during the last 20 minutes of baking. If you feel the granola is getting too dark, remove it from the oven early. Time is not a determining factor for when the granola is done. The granola should be golden, dry and fragrant when done.

Course Breakfast, Snack

Cuisine American

Diet Vegan, Vegetarian

Keyword Breakfast, Gluten Free Granola, Homemade Granola, Naturally Sweetened Granola, Vegan Granola

Prep Time 20

Cook Time 1 20

Total Time 1 40

Servings 1/2 C Servings

Calories 324kcal

Author Traci York

Ingredients

3 cups (288 grams) Old Fashioned Rolled Oats no instant or quick, I like thick rolled oats (gluten free if needed)
2 cups (225 grams) Pecans rough-chopped
3/4 cup (65 grams) Unsweetened Shredded Coconut
1/3 cup (45 grams) Sunflower Seeds hulled
1/4 teaspoon Fine Sea Salt
1/2 teaspoon Cinnamon
1/2 cup (90 grams) Coconut Oil virgin, unrefined, melted and cooled
1/2 cup (160 grams) Maple Syrup
1/2 teaspoon Vanilla Bean Paste or Vanilla Extract
Optional Add Ins: 1/2 cup of chocolate chips* (pre bake - see note). OR a few handfuls of chopped dried fruit such as chopped Turkish apricot, sour cherries, cranberries or raisins (post bake).

Instructions

Line a sheet pan with parchment paper and set oven to 275F (135C). Place a baking rack in the center of the oven.
In a mixing bowl, add the rolled oats, pecans, coconut, sunflower seeds, salt, cinnamon, and chocolate chips (optional). Set aside.
In a spouted measuring cup, combine the melted coconut oil, maple syrup and vanilla bean paste. Stir. You will see separation. If the coconut oil solidifies, gently rewarm it in the microwave to keep it in a liquid state.
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 at 275F (135C) for 1 hour. Check the granola. At this point it should be slightly golden and fragrant. Rotate the pan, turn the oven up to 300F (148C), and bake for an additional 20-25 minutes OR until golden and fragrant ---> keep an eye on the granola during the last 20 minutes of baking due to oven temperature variations - it should be golden and fragrant when done. Do not stir the granola, or clustering will be greatly reduced.
Remove from the oven. The granola will be golden and soft to the touch. It will firm up as it cools. Allow the granola to cool completely in the pan before transferring to a storage container. Doing this will ensure crunchy clusters. If desired, toss in your favorite dried fruit such as chopped Turkish apricot, sour cherries, cranberries or raisins.
Store in a covered container, at room temperature, for up to three weeks. Granola can also be frozen for up to one month.

Video

Notes

*For a touch of chocolate, stir in 1/2 C of mini chocolate chips while adding the dry ingredients.

I enthusiastically recommend an oven thermometer! due to oven calibration variations, temperature fluctuations and for the best baking outcome.

Adapted from Alton Brown's Granola Recipe on the Food Network.

Nutrition