Some ingredients are meant to be together, like fish and chips, coffee and chocolate, turkey and cranberry. The same can be said for maple syrup and pecans. This maple pecan granola makes the perfect autumn winter breakfast treat.
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Making the perfect Granola
I have been making granola now for a few years and over that time I believe I have figured out how to make perfect granola every time.
I have come up with this base formula and more often than not it is works perfectly.
2 cups rolled oat : ½ cup sweetener : ⅓ cup nut butter (oil/fat)
I usually start with this as a base guide and then I will tailor it to the granola I would like to make.
Ingredients & Tools needed for Maple Pecan Granola
Tools
Ingredients
How to make the Maple Pecan Granola
This recipe is very easy and requires very little work.
Begin by setting the oven to 300F, 150C and line a baking sheet with a silicone mat or parchment.
Next take two thirds of the pecans and blend them finely. They should be blended long enough that you can see the oils starting to come out. With the other third of pecan halves break them up into smaller pieces.
Into a large mixing bowl place all of the ingredients and give it a thorough mix. All of the oats should be coated in the syrup nut mix.
Tip the mixture onto a lined baking sheet and spread it out. Try to spread it out as evenly as you can, you want it to bake evenly.
Place the tray into the preheated oven and bake for around 30 minutes. You may want to check it sooner we don’t want it to get to dark. When granola is over baked it has a tendency to become quite bitter.
Once it is ready remove it from the oven and leave it to cool. It will firm up and become crunchy as it cools. I always steal a sneaky bite when it is warm though, it is hard not to.
When the granola has cooled break it up into small piece and place it into a storage container. I love keeping my granola in pretty storage jars like the one below.
The granola should keep for around a month if it is stored correctly. If it will even last that long, I know it doesn’t in my home.
I hope your family enjoys this yummy maple pecan granola as much a we do. Please leave your comments below I would love to hear from you.
Maple Pecan Granola
A deliciously sweet, crisp maple pecan granola made with real maple syrup and buttery pecans. Easy to make and perfect for breakfasts or snacks.
Ingredients
- 2 cups rolled oats
- ½ cup Maple syrup
- ⅓ cup Dark brown sugar
- 1 ½ cup Pecan halves
Instructions
- Preheat the oven to 300°F (150°C). Line a baking sheet with a silicone mat or parchment paper.
- Prep the pecans: Blend two-thirds (1 cup) of the pecans until the oils just begin to release. Roughly chop the remaining one-third (½ cup) into small pieces.
- Mix the ingredients: Add all ingredients to a large mixing bowl and stir well until the oats are fully coated in the syrup-nut mixture.
- Spread on baking sheet: Pour the mixture onto the lined baking tray and spread it out evenly for even baking.
- Bake: Bake for about 30 minutes, checking early to ensure it doesn’t get too dark. Over-baked granola can become bitter.
- Cool: Remove from the oven and let the granola cool completely. It will crisp up as it cools.
- Store: Break the cooled granola into small clusters and transfer it to an airtight container or jar.
- Shelf life: Properly stored, the granola will keep for up to 1 month.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 247Total Fat: 4gSaturated Fat: 1gUnsaturated Fat: 3gCholesterol: 28mgSodium: 317mgCarbohydrates: 48gFiber: 2gSugar: 18gProtein: 5g
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