Maple Pecan Granola!

20130625-164600.jpgI made my first batch of granola last week and it’s already gone! I couldn’t wait to experiment with different ingredients & flavors, so I was excited to make a new batch. This granola has pecans, almonds, chia/flax seeds, dried raisins & apricots, and a blend of high fiber/protein mixes. If you want to experiment with your own ingredients & flavors like me, refer to my Coconut Almond Granola recipe that will show you optimal ratio sizes. Or follow this recipe for full proof and easy homemade granola :) It’s delicious on top of homemade  honey yogurt.

    Makes about 10 cups.


  • 1/2 cup coconut oil
  • 3/4 cup pure maple syrup
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1 to 1.5 teaspoons vanilla extract (for the extra 1/2 teaspoon I used almond extract…just because).
  • 2.5 cups old-fashioned rolled oats
  • 1/2 cup Bob’s Red Mill 10 Grain Hot Cereal*
  • 1/2 cup oat bran*
    • *Note: The 10 grain cereal & oat bran add a more nutty flavor + more protein & fiber. If you’d like, you can just use an additional cup of rolled oats instead
  • 1 1/4 cups sliced raw almonds (or chopped whole almonds)
  • 3/4 cup chopped raw pecans
  • 1/4 cup chia seeds
  • 1/4 cup flaxseed mill
  • 1 cup dried apricots, chopped
  • 1 cup golden raisins (I prefer golden)

Note: If you plan on using nuts that are already roasted, put those in at the end after the granola is baked to avoid burning.


Preheat the oven to 350°F and line a large sheet pan with parchment paper or a silpat. In a small saucepan over medium heat, cook coconut oil, maple syrup, salt, cinnamon, and vanilla, until just simmering. Meanwhile, mix the remaining ingredients besides the dried fruit in a large bowl.

Once simmering, pour liquid mixture over the oat/nut mixture, stirring well until fully combined. Spread mixture out over lined sheet pan and bake for 15 minutes, stir, then bake 15 minutes longer.

  • OR If you like clusters, press the mixture firmly down on the pan before baking & bake for 20 minutes without stirring. Gently break apart into XXL pieces and bake for another 5 minutes.

When toasted through, remove from the oven and add the chopped apricots and raisins. Stir to combine. Cool on baking sheet. The granola will continue cooking just a bit in the cooling process — it will firm up/dry out, so if it seems a little wet don’t worry.

Store in an airtight container and it should stay fresh for 10 days or up to 2.5 weeks in the fridge.


Screen shot 2013-06-25 at 2.59.06 PM


2 Responses to Maple Pecan Granola!

  1. Pingback: Healthy Homemade Low-fat Yogurt | Gingergram

  2. Pingback: Sweet Cranberry Pecan Granola, Clusters, or Bars | Gingergram

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