You guys, I FINALLY got rid of all those oats I had. It took ages to get rid of the first bag but that second container of oats I had to get through was gone in less than three days. I’m kinda sad they’re all gone and that’s mainly because I want to make more of this Maple Pecan Granola. I don’t know what took me so long to decide to make homemade granola but I’m so glad I finally did. I will never, ever buy granola from the store again. Not when it’s so stinking easy to make at home. I’ve been trying to shop my pantry lately so when I was meal planning breakfast options and remembered all those oats granola popped into my mind, so did all the pecans I had that I didn’t want to go bad. Then it hit me. Maple Pecan Granola.
Rolled oats have officially become a staple in our home and the possibilities are endless. I made two different types of granola this week and by a landslide this Maple Pecan Granola was a hit. It was unbelievably delicious and so easy to make.
Preheat your oven to 300 degrees Fahrenheit. Combine your dry ingredients: 3 Cups rolled oats, 1 cup chopped pecans, 1/2 cup coconut flakes, 1 tsp cinnamon and 1/4 tsp salt. In another bowl combine 1 cup pure maple syrup, 1/2 cup melted coconut oil and 1 tablespoon vanilla. Add the wet ingredients to the dry ingredients and mix until the dry ingredients are coated. Line a large baking sheet with parchment paper and spread the mixture onto the pan.
Bake for 30 minutes or until golden brown.
Let cool for about 10-15 minutes before breaking the granola into chunks.
Store in an airtight container until every bit is devoured. Trust me, it won’t take long! I’m pretty sure our family went through about 8 cups of granola in a span of one week.
- Preheat your oven to 300 degrees Fahrenheit
- Combine 3 cups rolled oats, 1 cup chopped pecans, 1/2 cup coconut flakes, 1 tsp cinnamon and 1/4 tsp salt in a large bowl.
- In a medium size bowl combine 1 cup pure maple syrup, 1/2 cup melted coconut oil and 2 tablespoons vanilla extract.
- Pour your wet ingredients over your dry ingredients and stir until all of the dry ingredients are well coated.
- Line a large baking sheet with parchment paper and spread the mixture out evenly onto the parchment paper.
- Bake for 30-40 minutes or until granola is golden brown.
- Let cool for 15 minutes and then break into chunks.
- Store in an airtight container.