Maple Pecan Granola

Sweet and crunchy maple pecan granola. Better than store bought, this granola makes a great breakfast or healthy snack. 

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If you’ve never made your own granola, then this is a brilliant recipe to try. Making homemade granola couldn’t be more easy! I really enjoy baking my own completely from scratch, it makes a great affordable and healthy breakfast and when you make it yourself, the real bonus is you know exactly what ingredients have gone into it.

As summer nears to a close, autumn is just around the corner, and I am super excited to start new seasonal baking. So I’m kicking off the new season with this crunchy, golden and delicious maple pecan granola. I’ve shared a few granola recipes on the blog so far, including this vanilla almond granola which is a favourite of ours. I’ve used that granola as a base recipe for this maple and pecan version, the only change I made was cooking the granola at a slightly lower temperature for longer. You can never have enough granola recipes on hand!

I’ve added light brown sugar to my granola, this adds a very light molasses flavour and also gives it that perfect crunch. I love the rich maple flavour with the crunchy toasted pecans. When the pecans toast and caramelise in the oven they remind me of pecan pie.

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My favourite way to serve this granola has to be with milk or Greek yoghurt, topped with mixed berries. But it certainly tastes great on its own – I often munch on a few handfuls for an afternoon pick-me-up. It makes quite an addictive treat to snack on!

Ingredients:

300g (3 1/2 cups) jumbo rolled oats

2 tablespoons light brown sugar

100g (1 scant cup) pecans, roughly chopped

200g (7 ounces) maple syrup

4 tablespoons oil

1 1/2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

Additional – 

Dried fruit – apricots, dates or prunes

Pumpkin, chia, sunflower seeds

Method:

  1. Preheat oven to 300°F / 150°C / 130 Fan / Gas Mark 2 . Line 1-2 large baking sheets with non-stick parchment paper or silicone baking mats.
  2. In a small saucepan melt together the maple syrup, oil and vanilla extract on a medium heat. When the mixture is runny, take off the heat.
  3. In a mixing bowl mix together the oats, brown sugar, chopped pecans and cinnamon. Pour the wet mixture over the oats and mix to coat fully. Make sure you cover all the oats.
  4. Spread out evenly on 1-2 large baking trays. Bake for 45-60 minutes, stirring every 15 minutes. Cook until light golden and toasted. Granola will feel soft at this point, but as it cools the air will make it crunchy.
  5. Remove tray from oven once cooked and allow to cool. Once cooled store in an airtight container or jar for up to 1 month.

Recipe Notes:

  • You can use any oil you like – coconut oil, regular vegetable or canola oil would work well.
  • Adjust spices to your taste, add ins include a 1/4 tsp ground nutmeg or cloves. You can also add an extra 1/2 tsp cinnamon for more spiced flavour.
  • Top with anything you like. Dates would really well with this granola, but you could also top with sliced strawberries, banana or blueberries.

Enjoy!

jess

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Basic Homemade Granola

Easy, healthy and nut-free granola. This recipe will soon be a staple for your weekday breakfast and it can be topped anyway you like!

Looking for an affordable, healthy and delicious breakfast recipe? If so, I have a great granola to share with you. Breakfast is the most important meal of the day as it’s what sets you up for the day ahead.

Granola just like cake and cookies is another one of my favourite things to make. Most granola recipes I make usually tend to be for a crunchier, clustered-style granola, which is typically higher in fat and sugar. But since I like to keep as healthy as I can I wanted to share a healthier and lighter granola that can be eaten for breakfast or that could also even be enjoyed as a nourishing snack.

To make my granola, oats are combined with honey (this can be substituted with agave nectar or maple syrup for a vegan granola), oil and cinnamon and vanilla, the last two of which are both optional additions.

I’ve experimented adding ground cinnamon to my granola whilst testing out this recipe, the cinnamon adds a warming flavour and it also brings some health benefits. Cinnamon contains anti-inflammatory properties and it also helps stabilise blood sugar levels. A bit of food science for you!

Granola is one of my go-to breakfasts to enjoy weekdays before heading to work and my favourite way to eat this granola is with Greek yoghurt and fresh berries. If you wanted to try something different you can even layer the granola with yoghurt and fruit compotè in a jar and make yourself a granola parfait.

With this basic recipe you can add anything extra you’d like such as different nuts or even dried fruit like apricots, cranberries or raisins and if you’re a chocoholic just like me you can add chocolate chips!

Ingredients:

300g (3 cups) old-fashioned/rolled oats

75ml (5 tablespoons) honey or maple syrup

75ml (5 tablespoons) rapeseed oil – canola/vegetable oil both work well as a substitute

1 teaspoon vanilla extract

1 teaspoon ground cinnamon (optional) – you can add different spices if you like

Method:

  1. Preheat oven to 150°C / 130°C Fan / 300°F / Gas Mark 2.
  2. Weigh the oats out into a large mixing bowl and toss together with the cinnamon (if using).
  3. In a small saucepan gently heat together the honey, oil and vanilla until warmed. Don’t boil this mixture.
  4. Stir together the honey mixture with the oats until all the oats are moistened. Spread the granola out onto a large baking tray and bake for 15 minutes. After 15 minutes, give it a stir and return the granola to the oven for a further 15 minutes. After the second lot of 15 minutes is up, again remove the granola from the oven and give it a stir. Pop the granola back in the oven for another 15 minutes more to finish baking. (Granola will have been baking for a total of 45 minutes before it’s ready.)
  5. Once the granola is baked, take it from the oven and leave it to cool. As it cools it will get crisp. This granola will store in an airtight container for up to 2 weeks – it may last longer, but this never lasts longer than a week in our house and I personally think it tastes a whole lot better when it’s fresh.

Enjoy!

jess

Keep up to date with me on:

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Instagram: @whatjessicabakednext

Twitter: @jessbakednext

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