The perfect addition to your go-to breakfast line up this fall: Maple Pecan Granola.
What’s your go-to breakfast in the morning? For me, it’s yogurt and granola. When I was working long hours in the newsroom, I was always packing desk-friendly Greek yogurt parfaits. And even now that I work from home, I still find myself going to some sort of yogurt and granola/fruit combo several days of the week.
While I love the convenience of this breakfast, and how healthy it is, it’s also a go-to for me because there are so many great variations you can do with it, especially when it comes to the granola. So you know I’m excited because I love just about anything I can add a fall twist to.
And let me tell you, this Maple Pecan Granola is another great recipe to add to your fall collection. It’s nutty, it’s sweet, it’s crunchy, it’s delicious. Pure Maple Syrup, cinnamon and nutmeg bring the season to life in this granola, and the pecans add an extra flavorful crunch.
I love how these warm fall spices mix with tangy Greek yogurt, especially when you toss some seasonal fruit on top like pears, plums, or even pumpkin.
This Maple Pecan Granola recipe is really simple, really tasty, and a great way to upgrade your mornings this fall.
Making Maple Pecan Granola
This recipe is easy to make, and keeps it simple with the ingredients list. Equal parts old-fashioned oats and pecans make up the base. I also like to throw in some pumpkin seeds. They add flavor and texture, and you can’t get more seasonal than the seeds of pumpkins in the fall!
Mix all that together, and sprinkle in some cinnamon, nutmeg to spice things up, and a pinch of salt to bring out and balance all the flavors.
Next up, the sweet, sticky maple glaze. Add a healthy portion of maple syrup and some coconut oil to a sauce pan. Add vanilla extract for an extra smooth flavor, and brown sugar, which will help the sweet glaze thicken and caramelize. The trick is to bring the liquid to a foamy boil (which takes about 5 minutes over medium heat), and then turn the heat down low for a few minutes, frequently stirring, letting the mixture thicken as it cools.
Then, pour that yummy glaze all over your dry granola base and toss until everything is totally coated in the maple glaze.
Spread the mixture out on a lined and greased baking sheet and bake it for 50-60 minutes 300F until, the granola is dark golden brown. Then, crack your oven a few inches, and let the granola bake for another 10-15 minutes.
When you take the granola out of the oven, DON’T immediately touch it or try to break it up. Let it cool for at least 20-30 minutes, giving the granola time to harden and form clusters.
Store the granola in an airtight container and it should stay good for a few weeks.
Let me know if you give this Maple Pecan Granola a try! I love to hear from you in the comments, or tag me on instagram @eat.think.live and let me see your creation! Plus, you can check out the rest of my recipes HERE.
Maple Pecan Granola
- 1 Cup Old-fashioned Oats
- 1 Cup Pecans roughly chopped
- 1/2 Cup Pumpkin Seeds
- 1 Tsp Cinnamon
- 1/2 Tsp Nutmeg
- 1/2 Tsp Salt
- 1/2 Cup Maple syrup
- 1/4 Cup Coconut oil
- 1 Tsp Vanilla Extract
- 2 Tbsp Brown sugar
- In a bowl combine oats, pecans, pumpkin seeds, cinnamon, nutmeg and salt and mix to combine everything.
- Preheat oven to 300F. Line a rimmed baking sheet with foil or parchment paper and coat with non-stick cooking spray.
- In a small saucepan, add maple syrup, coconut oil, vanilla and brown sugar over medium heat.
- Bring to a boil, and then when the mixture starts to bubble and foam up, turn the heat down to low and continue cooking for another 2-3 minutes, stirring frequently. Then turn the heat off and let cool and thicken for another 1-2 minutes. (The brown sugar should be totally dissolved)
- Pour the liquid over the dry mix and toss until everything is completely coated. Spread the mixture out on the baking sheet.
- Bake for about 1 hour until mixture is dark golden brown. Then crack the oven open and continue baking for another 10-15 minutes.
- Remove from oven and let cool completely before breaking the granola into clusters. Store in an airtight container.