Homemade Maple Pecan Granola
I gave up sugary cereals and granola years ago when I first started eating a whole foods diet. At that time I would still eat organic whole grain cereals before work, but a couple years later I completely gave up cereals and switched to eggs and veggies for breakfast. I have a couple recipes for baked oatmeal on my blog, Holiday Baked Oatmeal and Baked Oatmeal with figs and pecans, both are delicious but I don’t eat any gluten and only occasionally do I eat gluten free grains. For a long time I have wanted to come up with a modern day cereal and/or granola that I could have occasionally as a fun treat for breakfast. This granola is delicious as a snack by itself or have it with some fresh berries and your favorite yogurt.
A few weeks ago I saw that a local health food grocery store had a grain and gluten free granola in the bulk section, I bought some and it was really really really good. So of course I snuck a picture of the ingredient list and a couple days ago I made some. The main ingredients were pecans and unsweetened coconut chips and then I added in smaller amounts of several other nuts and seeds. I see most recipes as a guideline and for this recipe if you have the base ingredients; pecans, coconut chips and maple syrup and then add whatever nuts and seeds you have on hand will work. It was actually simple to make, not nearly as complicated as I thought it would be. A few simple steps and it’s ready to eat. Between the two of us the granola was gone in 1 day, Yikes! But I guess it just means it was delicious!
I was incredibly happy with this recipe, one that I know I will make for my family and friends. As always thank you for visiting my second favorite place, Emma’s Daily Bread. Cheers to a Happy & Healthy Day!
Homemade Maple Pecan Granola
Ingredients
- 1 Cup Coconut Chips
- 3/4 Cups Pecans Pieces
- 1/2 Cup Cashews
- 2 TBSP Hemp Seeds
- 2 TBSP Sunflower Seeds
- 1 TBSP Sesame Seeds
- 1/4 Cup Maple Syrup
- 2 TBSP Avocado Oil Or any neutral flavored oil
Instructions
- Preheat oven to 325 degrees.
- In a medium sized bowl, mix all the dry ingredients. In a separate smaller bowl whisk together the maple syrup and avocado oil. Add to the dry ingredients, mix.
- Place parchment paper onto a cookie sheet, spread granola evenly onto the cookie sheet.
- Place in oven, roast for 15 minutes. Stir the granola and roast for another 10 minutes. Keep a close eye on the granola during the last few minutes of roasting it because nuts and seeds can easily burn if left in the oven too long.
- Place cookie sheet on a cooling rack and allow granola to completely cool before placing a tightly sealed container to store. I like to use a quart sized glass mason jar. If you place the granola in a sealed container before it's cooled, the steam may cause it to become slightly soggy.
