About
Posts
Recipes
Crunchy Maple Pecan Granola
Crunchy Maple Pecan Granola
Totally Addictive
Buttermilk Pecan WafflesAvocado + Ricotta ToastsBaby Kale SmoothieBanana Muffins with Sour CreamBlood Orange Cilantro MocktailBlood Orange MimosasBlueberry Streusel Coffee CakeCranberry Orange Tea CakeCranberry-Prosecco FizzEnergy-Boosting Green SmoothieGluten-Free Almond Pancakes

Crunchy Maple Pecan Granola

INGREDIENTS

Makes about 6 cups
  • 3 cups old fashioned oats
  • 1 cup sunflower seeds
  • 1 1/2 cups whole or roughly chopped pecans (or walnuts, almonds, etc.)
  • 1/4 cup pure maple syrup
  • 1/4 cup light brown sugar
  • 1/2 cup olive oil
  • 1 teaspoon cinnamon (optional)
  • Coarse sea salt
Recipe by Anna Watson Carl

STEP  OF 

Sample step.
« PREVIOUS
NEXT »
Read More

DIRECTIONS SHOW STEP-BY-STEP

Preheat the oven to 300 degrees F. Line two baking sheets with parchment paper.

In a large bowl, combine the oats, sunflower seeds, and pecans. In a smaller bowl, whisk together the maple syrup, brown sugar, olive oil, and cinnamon until smooth. Pour the maple mixture over the oat mixture and stir well to combine. Pour the mixture onto the two trays and spread evenly with a spatula. Season lightly with sea salt.

Bake for 15 minutes, then stir the granola gently. Depending on your oven, you may want to switch the baking sheets at this point to make sure they cook evenly.(My oven is an old gas oven, so it’s a must!) Cook for another 15 minutes then stir. Cook for 3-5 more minutes or until golden brown.

Remove from the oven and place on cooling racks until completely cool and crisp. Store in airtight containers at room temperature. Will keep for several weeks (though it won’t likely last that long!)

Check out The Yellow Table CookbookThe chronicles of a cookcook dreamFollow me on instagramThrowing dinner parties while keeping your sanity