Seeded Pecan Granola
Updated June 16, 2023
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1½cups/160 grams raw pecans, broken into rough halves and quarters
- ½cup plus 2 tablespoons/145 milliliters maple syrup
- 3⅔cups/340 grams old-fashioned rolled oats
- ¾cup/100 grams raw pepitas (pumpkin seeds)
- ¾ cup/100 grams raw sunflower seeds
- ¼ cup/55 grams sugar
- 1teaspoon flaky sea salt
- ¼teaspoon ground cinnamon
- ⅛teaspoon grated nutmeg
- ⅛teaspoon ground ginger
- ½cup/120 milliliters unrefined coconut oil, melted (or use sunflower oil, or a combination)
Nutritional analysis per serving (16 servings)
352 calories; 22 grams fat; 7 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 6 grams polyunsaturated fat; 36 grams carbohydrates; 4 grams dietary fiber; 18 grams sugars; 7 grams protein; 122 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat oven to 375 degrees (or 350 degrees if you are using convection). Line rimmed baking sheet with parchment paper.
- Step 2
In a small mixing bowl, toss pecans with ¼ cup maple syrup. Set aside.
- Step 3
In a separate medium-size bowl, combine oats, pepitas, sunflower seeds, sugar, salt, cinnamon, nutmeg, ginger and oil with the remaining ¼ cup plus 2 tablespoons maple syrup. Spread oat mixture on the prepared baking sheet. Bake for 7 to 10 minutes or until the edges are just starting to turn golden. Remove pan from oven and use a fork to gently rake the edges in toward the center and the center out toward the edges. Return to oven and bake for 7 to 10 more minutes or until edges are golden, then repeat raking process.
- Step 4
Sprinkle the maple-coated pecans over the top of the granola and bake for a final 7 to 10 minutes, or until the granola is evenly golden. Remove pan from oven, rake once more, and let cool completely. Store airtight at room temperature for up to 2 weeks.
Private Notes
Comments
The recipe is sugar-loaded, roughly 1/4 cup to each cup of oats! I use 1/4 cup of honey to 10.5 cups (the whole box, 1.2kg) of rolled oats, and it's more than sweet enough. I add .5 cups water to the honey, pour it over the oats-seeds-spice mix, and bake at 245 for 4 hours, tossing once during the process. When done, I add equal measures of dates and walnuts, after chopping them in a cuisinart (walnuts prevent dates from turning into a glue ball)
I decided to cut back the sweetener by about half and it still remained plenty sweet. I don't even think the cane sugar is necessary at all. Also, it was a little too salty in my opinion, so I might suggest cutting the salt in half as well.
I add an egg white to the mix which makes the granola extra crunchy and shiny.
BEFORE YOU ADD ANY CANE SUGAR: test it after the maple syrup to see if you really want it any sweeter. I halved the amount of cane sugar and still wish I’d cut it out completely.
As others have suggested - way too sweet as written.
Great recipe!
Advertisement