Maple Pecan Granola
Once upon a time there was a lady called Emily, who appears to have a slight (but very healthy) oat obsession…..
I started with her refrigerator oats, moved on to peanut butter granola, and then this. All have been wolfed down by various members of the immediate & extended family (I’ve just realised that I’ve never made refrigerator oats for the girls – must recify…)
I chopped the pecans up (because I’m still a bit paranoid about the girls eating whole nuts), and had to throw in a few chopped almonds too as I didn’t have enough. The same happened with the maple syrup, but a spoonful of golden syrup didn’t seem to upset anyone here.
I have no idea what safflower is & couldn’t find any oil at my local supermarket, so used this instead – I think the important thing is for it to not have too strong a taste (so don’t use your best olive oil)
This served 2 adults & 2 small (but greedy) children – just…. (we would have all eaten more)
Ingredients
- 3 cups rolled oats
- 1 cup chopped pecans
- 6 tbs safflower oil
- 6 tbs pure maple syrup
Instructions
- Preheat oven to 350F/180C
- Combine oats, & pecans in a medium to large bowl. Stir to combine and set aside.
- In a small bowl, combine safflower oil and maple syrup. Whisk to combine.
- Pour maple syrup mixture into oat mixture. Stir until everything has been coated in maple syrup mixture.
- Transfer to a baking sheet lined with parchment paper and spread so granola is about 1/2 inch thick.
- Bake for 20-25 minutes, or until golden brown.
- Remove from oven and let cool completely.
- Break apart and store in an airtight container.
- Serve plain, with your favorite fresh or dried fruits, or with your favorite milk or yogurt.
vegetarian mum to two.
Glad to hear that everyone enjoyed the granola! This is one of my favorites.
Safflower oil is a light oil with a high smoke point (good for frying), sold in the grocery stores in the US. Canola would be totally fine here, or another light oil of your choice (like the one you used).