Sweet and salty, crunchy, and full of toasty flavor: this salted maple pecan granola is one of the most addicting homemade granolas I've ever had.
Prep Time 10minutes
Cook Time 50minutes
Total Time 1hour
Servings 4cups (8-10 servings)
1/2cup (100g)olive oil(or melted coconut oil)
1/2cup (156g)pure maple syrup
3cups (288g)rolled oats
1cup (114g)pecans (chopped or halves, your preference)
1/2cup (42g)unsweetened shredded or flaked coconut
Preheat oven to 325 degrees. Line a standard cookie sheet with parchment paper if desired (it's not necessary, just less messy), and set aside.
In a large bowl, whisk together olive oil, maple syrup, vanilla extract, cinnamon, and salt until fully combined.
Add oats, pecans, and coconut to the bowl and stir everything together until the dry ingredients are completely coated in the wet and evenly incorporated.
Dump the mixture out onto the cookie sheet and spread evenly to form one layer, covering the entire sheet.
Bake for 20 minutes. Remove from the oven, stir so everything gets moved around and flipped over. Bake 20 more minutes. Stir again. Then bake for 5-10 additional minutes, watching carefully to make sure the pecans are not burning (it happens fast). Remove from the oven when toasted to your liking.
Let the granola cool completely in the pan before placing in an airtight container (I use a large glass jar or large freezer bag). Store at room temperature for up to 2 weeks.
NOTE: if you want a small batch granola, just halve the entire recipe. Adjust the bake time to 10 minutes, stir, 10 minutes, stir, then 2-3 more minutes or until toasted to your liking. Again, watch carefully as the pecans can go from toasted to burnt very fast!Adapted loosely from Pinch of Yum's Pumpkin Granola.
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