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Easy Maple Pecan Granola

This homemade maple pecan granola is great to keep on hand for easy breakfasts, delicious snacking, or fancy yogurt parfaits if you're entertaining for Sunday brunch. It can be made ahead and stored in the freezer so it's always ready.

Course Breakfast
Cuisine American
Keyword Homemade Granola
Prep Time 5 minutes
Cook Time 28 minutes

Ingredients

  • 3 1/2 cups Old fashioned, large flake oats
  • 1 cup Pecans some chopped pieces, some whole
  • 1/4 cup Pumpkin seeds
  • 1/4 cup Sunflower seeds
  • 2 tbsp Ground flax seeds
  • 1/2 cup Puffed quinoa
  • 1 tbsp Cinnamon
  • 1/4 tsp Salt
  • 1 tbsp Vanilla
  • 1/2 cup Maple syrup
  • 1/2 cup Coconut oil melted

Instructions

  1. In a large bowl, mix together the oats, nuts, seeds, ground flax, puffed quinoa, salt and cinnamon. Toss to combine.

  2. Pour the melted coconut oil, maple syrup, and vanilla over the oat mixture and stir until everything in the bowl is well-coated.

  3. Pour the oat mixture out onto a parchment-lined baking sheet and distribute evenly. The mixture should cover a standard half-sheet to a depth of about 1/4 inch.

  4. Bake at 350° for about 28 minutes, or until everything is nicely toasted and turns a light golden brown color. For the best granola clustess, remove your baking sheet from the oven halfway through the baking time and press the whole thing down with the back of a spoon to help the clusters stick together.

  5. When the baking time is done, remove the baking sheet from the oven and allow the granola to cool on the sheet for about 45 minutes to allow the clusters to set and stick together. Store the granola in an airtight container at room temperature or in the freezer.