One request I quite often get from husband, “can you please make me some more granola?” It’s kind of his favorite. If I ever buy it from the store {which the gluten free kind ain’t cheap}, he always complains that it’s just not as good as homemade. I have to admit, he’s right. There is something about fresh, crunchy granola that is just irreplaceable.
Last week I came up with this maple pecan granola. Oh my! It is my new fave for sure. I am not a fan of granola that is overly sweet and this recipe, my friends, is just right. It also has an overload of pecans. Toasted pecans are just magical. Right? I also added unsweetened coconut and a little almond meal. The texture is great, the maple pecan flavor is great. This is just a GREAT, easy gluten free granola!
- 3 1/2 cups Bob's Red Mill certified gluten free rolled oats
- 1 1/2 cups pecans, roughly chopped
- 1/2 cup Bob's Red Mill almond meal
- 1/2 cup unsweetened shredded coconut
- 1/4 teaspoon sea salt
- 1/4 cup grape seed oil or coconut oil, melted
- 1/3 cup pure maple syrup
- 1/4 cup brown sugar or coconut sugar
- 1/2 teaspoon vanilla extract
- Preheat oven to 300 degrees. Line large baking sheet with parchment paper.
- Mix oats, pecans, almond meal, coconut and salt in large bowl.
- In seperate small bowl, combine oil, maple syrup, brown sugar and vanilla. Pour over oat mixture and mix together with rubber spatula, until evenly coated.
- Spread granola on prepared baking sheet. Bake 30 minutes, stirring every 10 minutes. Remove from oven when golden brown.
- Do not stir granola. Cool completely in pan before breaking up. Store in airtight container.
I’ve been buying some maple granola lately, but its not quite hitting the mark! I’ll have to give yours a try, I love that it has more Pecans!! 🙂
I hope you enjoy it!