Maple Pecan Granola
Maple Pecan Granola
I like to make this granola in the morning before anyone else gets up. The aroma wafting from the kitchen will eventually get sleepyheads out of bed. It is a healthy alternative to store bought granola and the ingredients options are endless. Sometimes I use honey instead of maple syrup. Sometimes I add orange zest instead of ginger. You can add more seeds like sesame, chia, or hemp.
This granola is great with a splash of milk, or kefir, or a dollop of yogurt and some fresh berries. Of course you can just eat it by the handful.
NOTE: Make sure you put the dried fruit in only after you have already baked this granola. The fruit will get very tough if you bake it!
Ingredients:
3 cups of whole oats (not instant)
2 cups of raw nuts and raw seeds . I use a combination of almonds (both whole and slivered), pecans (both whole and slivered), sunflower seeds and pumpkin seeds
1/3 cup unsweetened shredded coconut
1/2 teaspoon of ground cinnamon
1/2 teaspoon ground ginger or 1 teaspoon fresh grated ginger
1/2 teaspoon sea salt
2 tablespoons vegetable oil
1/3 cup grade A maple syrup
2 tablespoons of light brown sugar
1 cup dried fruit (I like a combination of raisins, sour cherries, and cranberries)
Preheat oven to 300°
Instructions:
Line a baking sheet with parchment paper. Measure out the oats, nuts and seeds, coconut, cinnamon, and ginger on the baking sheet and toss to combine. In a small saucepan add the oil, maple syrup, brown sugar and salt. Set on medium low heat and stir until the sugar and salt have dissolved. Pour the maple sauce over the oats. Using a rubber spatula blend the two until most of the oats have some of the maple sauce on them. Place in the oven. Cook for 50-60 minutes until golden. After 20 minutes toss the mixture to ensure that your granola is evenly golden. Repeat 2 more times. Let it cool for ten minutes or so and then add the dried fruit.
Maple Pecan Granola with yogurt and fresh fruit
Maple Pecan Granola
Ingredients
- 3 cups of whole oats (not instant)
- 2 cups of raw nuts and raw seeds . I use a combination of almonds (both whole and slivered), pecans (both whole and slivered), sunflower seeds and pumpkin seeds
- 1/3 cup unsweetened shredded coconut
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon ground ginger or 1 teaspoon fresh grated ginger
- 1/2 teaspoon sea salt
- 2 tablespoons vegetable oil
- 1/3 cup grade A maple syrup
- 2 tablespoons of light brown sugar
- 1 cup dried fruit (I like a combination of raisins, sour cherries, and cranberries)
- Preheat oven to 300°
- Instructions:
- Line a baking sheet with parchment paper. Measure out the oats, nuts and seeds, coconut, cinnamon, and ginger on the baking sheet and toss to combine. In a small saucepan add the oil, maple syrup, brown sugar and salt. Set on medium low heat and stir until the sugar and salt have dissolved. Pour the maple sauce over the oats. Using a rubber spatula blend the two until most of the oats have some of the maple sauce on them. Place in the oven. Cook for 50-60 minutes until golden. After 20 minutes toss the mixture to ensure that your granola is evenly golden. Repeat 2 more times. Let it cool for ten minutes or so and then add the dried fruit.
Instructions
- Preheat oven to 300°
- Line a baking sheet with parchment paper. Measure out the oats, nuts and seeds, coconut, cinnamon, and ginger on the baking sheet and toss to combine. In a small saucepan add the oil, maple syrup, brown sugar and salt. Set on medium low heat and stir until the sugar and salt have dissolved. Pour the maple sauce over the oats. Using a rubber spatula blend the two until most of the oats have some of the maple sauce on them. Place in the oven. Cook for 50-60 minutes until golden. After 20 minutes toss the mixture to ensure that your granola is evenly golden. Repeat 2 more times. Let it cool for ten minutes or so and then add the dried fruit.