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Recipe: Maple Pecan Granola

01/21/2011

This recipe is adapted from the one I found over here. However, when I showed my husband the recipe and then told him all the substitutions I was making and things I was just completely taking out of the recipe, he laughed and said, “So, you aren’t really following this recipe at all then?” I don’t know what the line is between substitutions and making a recipe your own, but I think I am on that line for this one. :) More to the point, though, is that this granola is very good. My family likes to eat it mixed into homemade yogurt for breakfast, just plain for a snack, or with milk poured over it like cereal.

This isn't my picture. My photography skilz are not this great. I'll post a picture later this evening after I make some granola. (I ran out of time last night to make it.)

Maple Pecan Granola

Ingredients

7 cups rolled oats, uncooked
1 cup  coconut, unsweetened
1 cup wheat germ or ground flax seed
1 cup walnuts, chopped or broken up
1 cup pecans, chopped or broken up
1/2 teaspoon salt
1/2 cup coconut oil
1 cup maple syrup — needs to be real maple syrup. Amazon usually has the best price.
1 tablespoon vanilla extract
Optional: 1 cup raisins
additional dried fruit/nuts as desired

Directions

In a large bowl (and when I say large, I really do mean large), combine the oats, coconut, wheat germ/ground flax seed, and nuts. Mix well. In a separate bowl, whisk together the salt, coconut oil, maple syrup, and vanilla. Pour over dry mixture in bowl, stirring and tossing till everything is very well combined.

Spread granola on a couple of large, lightly greased baking sheets. Bake in a preheated 250°F oven for 2 hours, tossing and stirring mixture every 20 minutes or so. Try not to keep sampling bites because it smells so good it will be heard to resist. Remove pans from oven and cool completely. Transfer granola to a large bowl, and mix in raisins and additional dried fruit, as desired. Store in an airtight container.

Anyone else have a good granola recipe? I’d like to try a different kind soon, for varieties sake.

Don’t forget to check the Friday recipe over at Gayle’s blog too!

{Disclaimer: The links in the ingredients list are affiliate links. If you actually bought something from Amazon after you clicked that link, I’d get a tiny bit of  money. Which would be the first time I’ve ever been paid for my blogs and I started my first blog in 2003. I’d probably throw a party, or at least get really excited and squeal.}

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