Maple Pecan Cinnamon Granola
Homemade maple pecan cinnamon granola is satisfying and deliciously made with maple, pecans, and cinnamon spice. This granola delivers a crispy, chewy flavorful bite. It is great for breakfast, snack, or dessert.
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup roasted salted pumpkin seeds
- 1 cup roasted salted sunflower seeds
- 1 cup unsweetened coconut chips, flakes or shredded
- 1 ½ cups unsalted pecan halves
- ⅔ cup pure maple syrup
- ½ cup extra virgin olive oil
- ⅓ cup packed brown sugar
- 1 teaspoon Diamond Crystal Kosher salt or ½ tsp other salt
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- 1 cup dried cherries and dried apricots (optional)
Instructions
- Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper. Set aside.
- In a large mixing bowl, combine the oats, pumpkin seeds, sunflower seeds, coconut, pecans, maple syrup, olive oil, brown sugar, maple syrup, salt, cinnamon, vanilla extract. Stir to blend.
- Spread granola mixture evenly on the prepared baking sheet.
- Bake in the oven until granola is toasted and very crisp about 45- 50 minutes. After 25 minutes, take it out of the oven and stir with a spatula. (If you forget this step, no worries, it will still be great).
- Remove from oven and season with more salt to taste if necessary.
- Let cool completely. The granola will crisp as it cools. Stir in cherries and apricots if desired.
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Notes
This recipe was adapted from Samin Nosrat’s book Salt Fat Acid Heat Nekisia’s Olive Oil and Sea Salt Granola recipe.
Storage: Completely cool the granola on the pan before transferring it to a storage container. When stored in an airtight container, this granola will keep for up to one month. Or place in a freezer bag and freeze for up to three months. If freezing, allow dried fruit to thaw prior to consuming.
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