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For my maple pecan granola, I use the following: - 3 cups rolled oats - 1 cup pecan halves, roughly chopped - 1/2 cup sliced almonds - 1/2 cup shredded coconut (unsweetened) - 1/2 teaspoon cinnamon - 1/2 teaspoon salt - 1/2 cup maple syrup - 1/4 cup coconut oil, melted - 1 teaspoon vanilla extract - 1/2 cup dried cranberries or raisins Each ingredient brings great nutrition to my granola: - Rolled oats provide fiber. They help keep you full and support digestion. - Pecans are rich in healthy fats. They offer protein and antioxidants. - Almonds add vitamin E. They help protect your cells from damage. - Shredded coconut gives healthy fats and fiber. It adds a nice texture too. - Cinnamon helps regulate blood sugar levels. It also adds warm flavor. - Salt enhances taste. It balances the sweetness of the maple syrup. - Maple syrup is a natural sweetener. It contains minerals like manganese. - Coconut oil provides medium-chain triglycerides. They can boost energy. - Vanilla extract adds flavor. It can lift your mood and enhance taste. - Dried cranberries or raisins offer sweetness and antioxidants. They are chewy and tasty. Feel free to swap ingredients based on your needs: - Use oat flakes instead of rolled oats for a different texture. - Swap pecans with walnuts or hazelnuts for a new flavor. - Replace sliced almonds with pumpkin seeds for added crunch. - Try sunflower seeds instead of shredded coconut for a nut-free option. - Use honey or agave syrup in place of maple syrup for sweetness. - Substitute olive oil for coconut oil if you prefer a different fat. - Use fresh fruits like apples or bananas instead of dried cranberries for a fresh twist. Start by gathering your ingredients. You will need: - 3 cups rolled oats - 1 cup pecan halves, roughly chopped - 1/2 cup sliced almonds - 1/2 cup shredded coconut (unsweetened) - 1/2 teaspoon cinnamon - 1/2 teaspoon salt - 1/2 cup maple syrup - 1/4 cup coconut oil, melted - 1 teaspoon vanilla extract - 1/2 cup dried cranberries or raisins Next, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. This helps your granola not stick. In a big bowl, mix the rolled oats, pecans, almonds, coconut, cinnamon, and salt. Stir well so everything is even. Now, let’s make the wet mix. In a separate bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract. Pour this mixture over the dry ingredients. Stir until every piece is coated well. Spread the granola on the baking sheet. Press it down gently. This helps it form clusters. Bake the granola for 20-25 minutes. Stir it halfway through. You want it golden brown and smelling great. When it’s done, take it out and let it cool completely on the baking sheet. It will get crunchier as it cools. Once cooled, mix in the dried cranberries or raisins. For serving, you can use small mason jars or bowls. Drizzle a little extra maple syrup on top. Add fresh berries for a pretty touch. Enjoy this granola for breakfast, as a snack, or on your favorite yogurt. To get clumps in your granola, you must pack it well. When you spread the mixture on the baking sheet, press it down firmly. This helps the oats stick together. Use a spatula to press it down, making sure it’s even. Bake it until it’s golden. Stir it only halfway through baking to keep those clumps intact. The longer it cools, the crunchier it becomes. Store your granola in an airtight container. This keeps it fresh and crunchy. A glass jar or a plastic container with a tight lid works well. Place it in a cool, dry spot. Avoid sunlight and heat to help it last longer. Proper storage helps maintain its taste and texture for weeks. You can use this granola in many ways. Try it as a topping for yogurt or smoothie bowls. It adds a nice crunch and flavor. You can also mix it into pastries or use it for energy bars. Sprinkle it on salads for a unique twist. The options are endless, making this granola a versatile ingredient in your kitchen. {{image_2}} You can customize your maple pecan granola by adding different nuts and fruits. Here are some options: - Walnuts offer a rich flavor and healthy fats. - Cashews add creaminess and a unique crunch. - Hazelnuts bring a sweet taste and lovely texture. - Chopped dried fruit, like apricots or figs, adds sweetness and chewiness. Feel free to mix and match. Just remember to keep the total nut and fruit amount similar to the recipe. If you want to change the sweetness, you can use other syrups. Here are some ideas: - Agave syrup can work well if you want a milder taste. - Honey gives a floral sweetness and pairs nicely with nuts. - Brown rice syrup offers a thick texture and less sweetness. Try using these options in the same amount as maple syrup, adjusting to your taste. You can easily make this granola gluten-free and vegan. Here’s how: - For gluten-free, use certified gluten-free oats. - To make it vegan, ensure your sweetener is plant-based, like agave or maple syrup. These simple swaps allow everyone to enjoy this tasty treat without worry. To keep your maple pecan granola fresh, store it in an airtight container. Glass jars or plastic containers work great. Make sure to seal the lid tightly to block out air and moisture. Place it in a cool, dry spot, like a pantry or cupboard. Avoid direct sunlight and heat, which can make your granola go stale faster. Homemade granola can last up to two weeks when stored properly. If you notice any change in smell or taste, it might be time to toss it. Fresh granola feels crunchy and smells sweet. If it feels soft or smells off, it’s best to discard it. If your granola loses its crunch, don’t worry! You can easily fix it. Spread the stale granola on a baking sheet. Preheat your oven to 300°F (150°C). Bake for about 5 to 10 minutes. Stir it halfway through to ensure even heating. This simple step will help bring back that delightful crunch you love. Homemade maple pecan granola lasts about two weeks. Store it in an airtight container. This keeps it fresh and crunchy. If you notice it getting soft, it may be time to toss it out. Yes, you can freeze maple pecan granola! Place it in a freezer-safe bag or container. It can last for up to three months in the freezer. When you're ready to eat, let it thaw in the fridge overnight. You can use maple pecan granola in many ways. Enjoy it as a snack straight from the jar. Add it to yogurt for breakfast. It also makes a great topping for smoothies. You can even sprinkle it on ice cream for a sweet crunch. In this post, we explored how to make maple pecan granola. We discussed the key ingredients and their health benefits. You learned how to prep, bake, and store your granola. I shared tips for clumps and using granola in meals. We also covered variations and optimal storage practices. Now you can enjoy fresh granola that suits your taste. Get creative with your recipes and enjoy the crunch!

Maple Pecan Granola

Satisfy your cravings with this delicious Maple Pecan Granola recipe! Packed with rolled oats, crunchy pecans, and a touch of maple syrup, it's perfect for breakfast or a healthy snack. Follow our simple steps to create clusters of tasty goodness that you can enjoy on their own or with yogurt. Don’t miss out on the joy of homemade granola—click through now to discover how to make this delightful treat!
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Ingredients
  

3 cups rolled oats

1 cup pecan halves, roughly chopped

1/2 cup sliced almonds

1/2 cup shredded coconut (unsweetened)

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup maple syrup

1/4 cup coconut oil, melted

1 teaspoon vanilla extract

1/2 cup dried cranberries or raisins

Instructions
 

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.

    In a large bowl, combine the rolled oats, chopped pecans, sliced almonds, shredded coconut, cinnamon, and salt. Mix well to ensure all dry ingredients are evenly distributed.

      In a separate bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract until well combined.

        Pour the wet mixture over the dry ingredients and stir until everything is coated evenly.

          Spread the granola mixture evenly on the prepared baking sheet, pressing it down gently to help it cluster.

            Bake in the preheated oven for 20-25 minutes, stirring halfway through, until the granola is golden brown and fragrant.

              Remove the baking sheet from the oven and allow the granola to cool completely on the sheet. It will become crunchier as it cools.

                Once cooled, add in the dried cranberries or raisins and mix to combine.

                  Transfer the granola to an airtight container for storage. It can be enjoyed as a snack, breakfast with yogurt, or on top of smoothies.

                    Prep Time: 10 min | Total Time: 35 min | Servings: 8

                      - Presentation Tips: Serve the granola in small mason jars or bowls, drizzling a little extra maple syrup on top and garnishing with fresh berries for an appealing breakfast display.