A friend asked me for a granola recipe at the gym this morning and I realized that I have given almost all of my friends my granola recipe and I have never posted it on the blog. So I am sharing it with you.
My granola addiction is serious, so serious that I save it for a treat, like a weekend breakfast or dessert. It’s my crack. I like granola really simple, not too sweet, not oily and lightly toasted. This recipe has all of those things. If you really like it less sweet feel free to add less maple syrup. I switch the entire recipe up all the time by adding different nuts and seeds, chia and ground flax, cranberries or goji berries. It’s really up to you but try and stay with the same measurements for wet and dry ingredients.
I double this recipe and store it in mason jars. I often bring a jar with me for hostess gifts. I often use half pecans, half almonds slivers and almost always use coconut oil. Serve it with Greek yogurt or in my case goat yogurt and fresh berries. Feel free to add dried cranberries or other dried fruit after baking. You can also replace some of the oats with ground flaxseeds, oat bran, chia seeds, sunflower seeds or pumpkin seeds. I always double the recipe too.
Maple Pecan Granola
Yields approximately 3 cups
Ingredients:
- 2 cups old fashioned rolled oats (gluten free if required)
- 1 cup pecan pieces
- ¼ cup walnut oil, macadamia oil or coconut oil
- ¼ cup maple syrup
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 2 tablespoons chia seeds
- 2 tablespoons hemp seeds
Directions:
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
- Combine the oats, pecans, salt and cinnamon together in a bowl. Stir in the maple syrup, oil and vanilla.
- Spread the granola onto the baking sheet. Bake for 45 minutes, stirring occasionally, until lightly browned. **If you have a hot oven, check at 30 minutes. It should be light brown not dark.
- Stir in the chia and hemp seeds. When cooled completely store in a sealed jar in the fridge.
