Homemade Crunchy Cinnamon Pecan Granola
Crunchy homemade cinnamon-pecan granola made with oats, cinnamon, and maple syrup. Perfect as a yogurt topper, with milk, or as a thoughtful edible gift.
Equipment
- 1 Large sheet pan
- 1 Spatula
- 1 Extra-large mixing bowl
- 1 Large spoon
- 1 Measuring cup
- 1 Measuring spoon set
- Aluminum foil
- Parchment paper
- 1 Bowl or 2 cup measuring jug - for mixing together liquids.
Ingredients
Dry Ingredients
- 5 Cups Old fashioned oats (rolled oats)
- 1 Cup Raw Pecans Chop them up if you like smaller pieces; I like them whole.
- 1/4 Cup Light or dark brown sugar I prefer dark brown sugar; use what you have.
- 3 Tsp Ground cinnamon
- 1 Tsp Sea salt
Wet Ingredients
- 1/2 Cup Maple syrup
- 1/2 Cup Extra virgin olive oil
- 2 Tsp Vanilla extract
Instructions
- Preheat & PrepHeat oven to 325ºF (160ºC). Line a large baking sheet with foil for easy cleanup, then top with parchment paper.
- Mix the DryIn a big bowl, stir together oats, pecans, brown sugar, cinnamon, and salt until everything is evenly coated.
- Whisk the WetIn a bowl or 2 cup capacity measuring jug, whisk maple syrup, olive oil, and vanilla until smooth.
- Bring It TogetherPour the wet mixture over the dry ingredients. Stir well so every oat and nut gets coated.
- Spread & PressSpread the mixture evenly across the prepared pan. Use the back of a spoon or spatula to press it down gently—this helps form clusters.
- Bake SlowlyBake for 45 minutes, stirring every 15 minutes. After each stir, press the mixture flat again. This “press and bake” routine is the secret to chunky granola.
- Cool for ClustersWhen the granola is golden brown, remove it from the oven. Resist the urge to stir—let it cool completely on the pan. As it cools, it will crisp up and form crunchy clusters.
- Store & EnjoyOnce cooled, break into chunks and transfer to an airtight container. Keeps fresh for about 2 weeks at room temperature—or longer if stored in the freezer.
Notes
