Maple Pecan Granola

Maple Pecan Granola is another easy-to-make granola with no refined sugar. With only about 30 minutes in the oven, so why buy granola, when homemade is this easy? 

Who likes having breakfast easy enough so that everyone can serve themselves? 

I see, look at all of you in agreement! So it isn't just me. I love mornings, but I don't always have the time to cook breakfast. Granola is perfect for the serve yourself breakfast club. Maple Pecan Granola like our other favorites offers variety while serving up good nutrition. Such as soluble fiber, no refined sugar and a delicious flavor. 

I do add pumpkin seeds as part of the ingredients list, in each batch and flavor. Pumpkin seeds are a good source of magnesium and protein along with crunch and a delicious nutty flavor. That was new information to me when I began learning the nutritional value of the different ingredients included in our granola recipes. And it turns out magnesium is one of those minerals we need each day. 

For variety or when my pantry is out of pecans, I make Maple Pecan Granola, with walnuts. The walnut version is also delicious!

Fortunately, homemade granola, when made with healthy ingredients provides a powerhouse of nutrition to start your day! 

Plus, it tastes really good! While I am not a nutritionist, I do research the food and ingredients I select for all the recipes here at Scratch Made Food!, for the nutrients they provide. Because choosing the right ingredients is part of continued good health.    

The one thing I have learned when working with natural sweeteners is that honey is sweeter than maple syrup, and maple syrup is wetter than honey. You will notice this recipe for Maple Pecan Granola does take a few more minutes to bake up crisp. 

Ingredients needed for this recipe:

• oatmeal
• pecans or walnuts if preferred
• raw pumpkin seeds
• shredded coconut
• coconut oil
• Maple Syrup
• salt
• vanilla

You will also need the following:

• large bowl
• stirring spoon
• measuring cups
• measuring spoons
• large baking pan
• storage container with a tight-fitting lid

Now we are ready to get started!

Maple Pecan Granola

by the seat of my pants!

350-degree oven

5 c oatmeal

1 1/2 - 2 c broken pecan pieces 

1 c pumpkin seeds

1 c coconut shreds – unsweetened

1/2  c coconut oil, melted

1 1/3 c Real Maple Syrup 

1/4 t salt

1 t vanilla

Combine dry ingredients in a large mixing bowl. Melt the coconut oil stir, set aside to cool slightly. 

Then pour over the dry ingredients, then follow with the maple syrup, vanilla, and salt. 

Stir well to coat each piece evenly. Transfer the granola mixture to a large flat roasting pan. 

Bake 15 minutes, stir well, by bringing contents from the corner of the pan to the center, and from the bottom of the pan to the top. 

Bake 10 more minutes, stir once again. 

Bake the final 5-10 minutes, or until a rich golden brown color is achieved. 

NOTE: maple syrup will make the granola a bit more "wet" when stirred together, which may require additional baking time to dry and crisp up. You may also use a jelly roll style pan to allow more surface space assisting in the baking process. 

Let cool in the pan for 10 -12 minutes, you may stir gently if needed, but usually real maple syrup does not stick together.

Let cool completely. Transfer to a lidded container, keep sealed tightly for freshness. 

Storage options for Maple Pecan Granola. Store in a tightly lidded container at room temperature for up to three months. You may also freeze this recipe for longer storage time. 

UPDATE:  For your convenience, a "copy and paste" version of Maple Pecan Granola has been included below. 

You may also enjoy: 

Nuts and Honey Granola.

#HomemadeGroceryStoreRecipe!

#wholefoodingredients

#scratchmadefoodforyourfamily

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Printable "copy and paste" version:

Maple Pecan Granola

by the seat of my pants!

350-degree oven

5 c oatmeal

1 1/2 - 2 c broken pecan pieces 

1 c pumpkin seeds

1 c coconut shreds – unsweetened

1/2  c coconut oil, melted

1 1/3 c Real Maple Syrup 

1/4 t salt

1 t vanilla

Combine dry ingredients in a large mixing bowl. Melt the coconut oil stir, set aside to cool slightly. 

Then pour over the dry ingredients, then follow with the maple syrup, vanilla, and salt. 

Stir well to coat each piece evenly. Transfer the granola mixture to a large flat roasting pan. 

Bake 15 minutes, stir well, by bringing contents from the corner of the pan to the center, and from the bottom of the pan to the top. 

Bake 10 more minutes, stir once again. 

Bake the final 5-10 minutes, or until a rich golden brown color is achieved. 

NOTE: maple syrup will make the granola a bit more "wet" when stirred together, which may require additional baking time to dry and crisp up. You may also use a jelly roll style pan to allow more surface space assisting in the baking process. 

Let cool in the pan for 10 -12 minutes, you may stir gently if needed, but usually real maple syrup does not stick together.

Let cool completely. Transfer to a lidded container, keep sealed tightly for freshness. 

Storage options for Maple Pecan Granola. Store in a tightly lidded container at room temperature for up to three months. You may also freeze this recipe for longer storage time.