I embarked on a homemade granola recipe recently because I had a hard time finding one in the stores that I really loved. Gr8nola is probably the brand that came the closest for me and also inspired this recipe. We have it at work which is nice and very convenient (and Zendesk please don’t take this as me complaining because I love our snacks and I don’t want to complain about such a great perk) butttt it has stevia in it, which keeps it from being listed as a “perfect” granola in my book.
Stevia is a plant-based sweetener that I try to avoid. For one, I don’t like the after-taste; it makes my tongue feel weird. In addition, it’s a very controversial additive (like a lot of foods in today’s market). While some studies show that it could help those with diabetes and hypertension, others show that it can cause people to overeat and crave more sugar. So since I don’t have diabetes or hypertension, I’m staying away for now.
This granola I love. I use maple syrup instead of honey for you vegan folks out there, but, if you’re trying to make it and only have honey, that would work too! You just would sub it 1:1 with the maple syrup. You could get fancier with this granola if you like. Add some flax seeds or chia seeds, maybe another kind of nut. I like the simplicity of this granola. That I can make it using ingredients I pretty much always have around the house (yes I did have to buy some more pecans solely for this recipe but other than that it’s so simple y’all I promise)!
It’s interesting how different the granola tastes after you bake it. It was something I was really surprised about, but it makes it even better. You just have to be careful not to overcook it! Burnt granola isn’t nearly as delightful as a perfectly done granola (I think that’s the case with every food in life so not sure why I felt the need to mention it….maybe cause I burnt mine the first time around).
Lastly, make sure to let it completely cool before you break it up to pour it into whatever container you’re going to be storing it in. Cooling it completely is important to make sure the granola pieces stick together. I personally like clusters in my granola, so for me, this is a key step. Not sure why exactly. Perhaps the coconut oil in it needs to cool and form a more dense consistency. Regardless, you’ll thank me. Hope you enjoy it as much as I do!
Cinnamon-pecan granolaPrint This
- 2 cups of oats
- 2 cups chopped pecans
- 1 cup shredded coconut
- 1 cup sunflower seeds
- 3 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup maple syrup
- 2 tbsp coconut oil, melted
This makes a pretty big batch. I put some in a mason jar for my friend, so feel free to halve it if you want it for just you for the week.
Pre-heat your oven to 300º. Pour in all of the dry ingredients first and mix in a big bowl. Add maple syrup and the melted coconut oil. Stir so that everything is evenly coated. Pour the mixture onto a baking sheet and spread it out so that it’s in one nice even layer.
Put in the oven for about 15 minutes. Every oven is different and this is what mine takes, yours might only need 10 minutes. I would check it at 10 minutes and try one of the pecans. If they seem toasted enough to your liking, go ahead and take them out! Otherwise, try giving them a full 15 minutes.