Pecan Maple Granola

As mentioned in one of my previous recipes, I love to use what I have in my food cupboard. Especially for my staple recipes. This Pecan Maple Granola is my staple breakfast in the summer months. And while I adore the original listed below, I change it up regularly depending on what I have in my cupboard at the time. The basics and amounts stay the same, but the nuts vary often and sometimes I use a variety when I have little bits of different nuts to use up. I also sometimes add dried fruit after the cooking time to change it up a bit and if I’ve run out of maple syrup, which I adore, I use honey.

These are definitely my favourite types of recipes. Versatile and adaptable.

Speaking of versatile, I also love to use this Pecan Maple Granola as a quick crunchy topping for desserts. Such as on top of some plain vanilla ice cream or some maple or honey baked pears.

I will very likely be posting some alternate versions of this Granola, so keep an eye out, but please feel free to let me know how you like to change it up or if you enjoy the original.

Please always read my recipe notes for alternatives or optional extras, as well as the occasional time saving hack.

Pecan Maple Granola

Vanessa Vermaak

This is my super quick and delicious go to granola recipe. If you love pecan pie, you will love this Pecan Maple Granola recipe. It's my staple breakfast in summer and pairs well with almost any fruit or nut butter topping. Great with your choice or dairy or non-dairy milk or yoghurt.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Breakfast

Servings 4

Ingredients

 

US CustomaryMetric

 

½1x2x

• 2 Cups Rolled Oats
• ½ Cup Coconut Flakes Optional
• ½ Cup Pecan Pieces*
• 1 tsp Ground Cinnamon
• ¼ tsp Salt
• 1 Tbsp Brown Sugar Optional depending on how sweet you like your granola
• ¼ Cup Maple Syrup
• 2 Tbsp Coconut or Vegetable Oil If using coconut oil, melt for a few seconds in the microwave to liquify

Instructions

• Preheat the oven to 150°C and line a large baking sheet with a silicone baking mat or baking paper
• Combine all the ingredients in a large bowl, and mix until evenly coated
• Spread onto the prepared baking sheet and bake for 30 minutes, stirring halfway. Baking time will depend on your oven and how crunchy you like your granola. Take care not to let the edges burn
• Allow to cool completely on the baking sheet. It will become more crunchy as it cools
• Store in an airtight container & Enjoy!

Notes

Feel free to substitute the pecan nuts for walnuts, almonds, or even a combination of nuts. Just keep the ratio the same. I add the flaked coconut when I have them at hand, but this is totally optional. I add the coconut when I bake the granola as I like it to be crunchy. You can also add dried fruit if you wish. Do this at the end of the bake time when you remove the granola from the oven or the fruit will become very sticky.

I find the granola a little sweet if I add the full amount of sugar. This is a personal preference though depending on how sweet you like your granola. I often omit the sugar completely as the maple syrup is sweet enough. Especially if you are going to add sweet fruit such as bananas when you serve it. I would suggest trying the recipe as is and if you find it too sweet, decrease the sugar until you find your preferred balance. If you are going to substitute the maple syrup with honey, I would definitely omit the sugar.

Hack: If I’m in a hurry, my little trick is to set my oven on the fan setting at the same temperature mentioned above. This speeds up the baking time to 20 minutes or so. If you choose to do this, don’t forget to still stir it half way or every ten minutes in order the get an even bake. Take care not to burn the edges, especially if you have chosen the fan setting.

Tried this recipe?Post your pics and tag us at @my_homemade_kitchen_za or #myhomemadekitchen!

Keyword Breakfast, Cinnamon, Granola, Maple Syrup, Pecan Nuts, Rolled Oats