After developing my Apple Crumble Granola and Chocolate Granola, I realised my granola’s were heading in a very dessert-like direction. Stopping at two flavours just didn’t seem right, so I finished off the trio with this delicious Pecan Pie Granola.
Using real maple syrup is the key to getting a pecan pie flavour – caramelised and syrupy. It costs a fair amount but trust me, you wont regret it. And you’ll have plenty left over to pour over your blueberry pancakes. The seeds and coconut flakes are optional, but make it that little bit healthier.
PS. If you love Pecan Nut Pie, you’ll love these Pecan Pie Bars!
3½ cups of oats
1½ cup pecan nuts
½ cup seeds (optional)
½ cup coconut flakes (optional)
3 tbsp brown sugar
Pinch of salt
½ cup maple syrup
⅓ cup butter
- Preheat your oven to 180°C and line a baking tray with greaseproof paper.
- Add the oats, nuts, seeds, coconut flakes, brown sugar and salt to a large bowl. Stir gently to combine*.
- Place the maple syrup and butter in a heatproof bowl or jug and microwave for 20-30 seconds to melt.
- Add this liquid to the dry ingredients and stir gently until everything is evenly coated.
- Spread the mixture onto the lined baking tray and bake for 5 minutes, then reduce the temperature to 140°C and bake for a further 40 minutes. Stir the granola halfway through baking.
- Switch the oven off and allow the granola to cool completely in the oven. Do not stir!
- Once the granola has cooled completely, transfer to an airtight jar.
- Delicious as a snack or add milk for a delicious breakfast!
* For extra big clusters: use a food processor or pestle and mortar to crush 1/2 cup of the oats into a coarse powder before adding back to the dry ingredients. Do not stir halfway through baking, just rotate the pan.