Granola — Maple Pecan Not Too Sweet
Crunchy clusters, toasted pecans, and a touch of maple syrup. This granola is perfectly balanced and not too sweet.
Granola — Maple Pecan Not Too Sweet
Crunchy clusters, toasted pecans, and a touch of maple syrup. This granola is perfectly balanced and not too sweet.
The Key Move
Stir the granola only once halfway through baking to create perfect clusters.
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The Setup
- Large Bowl
- Baking Sheet
- Parchment Paper
The Mise en Place
5 of 7Your prep station before cooking begins
The Pantry (0/5)
Granola is not clumping.
Ensure the mixture is evenly coated with maple syrup and coconut oil.
Granola is burning.
Reduce oven temperature slightly. Make sure the granola is spread in a thin, even layer.
The Method
PREHEAT
Preheat oven to 300°F (150°C).
COMBINE
In a large bowl, combine rolled oats (3 cups), chopped pecans (1 cup), chia seeds (2 tbsp), cinnamon (1 tsp), and salt (¼ tsp).
ADD
Add maple syrup (½ cups) and melted coconut oil (¼ cups) to the dry ingredients. Stir well to coat evenly.
SPREAD
Spread the mixture in an even layer on a baking sheet lined with parchment paper.
Even layer ensures even baking
BAKE
Bake for 30 minutes.
STIR
Time-sensitiveStir the granola once halfway through baking (after 15 minutes).
COOL
Remove from oven and let cool completely on the baking sheet. Granola will crisp up as it cools.
Granola should be golden brown • Crisp texture as it cools
BREAK
Break the cooled granola into clusters.
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