Maple Pecan Granola
User Reviews
5
Maple Pecan Granola
Description
This Maple Pecan Granola starts with combining old-fashioned rolled oats and pecans with a seasoning mix of kosher salt, ground cinnamon, and nutmeg to create a balanced spice profile. Liquid ingredients including melted coconut oil, pure maple syrup, and almond extract are added to coat the dry mix, helping to form clusters during baking. The mix is spread evenly on a parchment-lined baking sheet and toasted at 350°F for about 21 to 25 minutes, stirred halfway for even baking.
After baking, the granola is cooled completely on the pan, allowing it to harden and break into a mix of clusters and loose pieces. Dried cranberries and optionally white chocolate chips are then stirred in, providing fruity tartness and creamy sweetness. The resulting granola holds a satisfying texture that balances crunch and chewiness.
You can store this granola at room temperature in an airtight container for one to two weeks, making it convenient for daily breakfasts or topping for yogurt and desserts. Using old-fashioned oats is recommended over quick oats for optimal texture. Pressing down on the granola halfway through baking can create larger clusters if desired.
Ingredients
- 4 cups rolled oats I don't recommend substituting quick oats, old-fashioned
- 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
- This recipe yields about 8 cups of granola, which can be divided for multiple servings.
- Use old-fashioned rolled oats instead of quick oats to achieve the desired crunchy and chewy texture.
- Pressing down on the granola midway through baking encourages larger clusters to form.
- Some oil or liquid sweetener is necessary for the classic granola texture; omitting oil will result in dry, crumbly clusters.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cups
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Calories | 447kcal | 22% |
| Carbohydrates | 52g | 17% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Sodium | 150mg | 6% |
| Potassium | 247mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 20g | 40% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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