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.
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.