I have to say, this recipe has been months in the making. Stupidly, of course.
I say stupidly, because if I had realized how stinkin’ easy it was to make granola, I would have done it months ago.
I became a bit
obsessed addicted enamored with a maple pecan granola at the grocery store. But my budget and wallet didn’t seem to approve of said love affair.
I knew there had to be a way to make my belly, taste buds, and wallet happy in one fell swoop.
I researched and stockpiled recipes. I determined that it was going to be an involved process. I put it aside. And every time I went to the store, I longingly stared at the beloved maple pecan granola box.
After a 10-day cooking hiatus, I decided the time was now. I wanted to be in the kitchen. I wanted to try my hand at granola.
I. Was. Ready.
And you know what? IT WAS EMBARRASSINGLY EASY. Took maybe 5 minutes of effort.
Apparently chopping nuts is hard. And so is whisking. But the deal breaker, really, is putting the pan in the oven.
Moral of the story: Don’t be stupid. Make the damn granola.
It’s worth it. Really, really worth it.
Maple Pecan Granola
- 3 cups rolled oats
- 1 cup chopped pecans
- pinch of salt
- 6 tbs safflower oil
- 6 tbs pure maple syrup
Preheat oven to 350°F.
Combine oats, pecans, and pinch of salt in a medium to large bowl. Stir to combine and set aside.
In a small bowl, combine safflower oil and maple syrup. Whisk to combine.
Pour maple syrup mixture into oat mixture. Stir until everything has been coated in maple syrup mixture.
Transfer to a baking sheet lined with parchment paper and spread so granola is about 1/2 inch thick.
Bake for 20-25 minutes, or until golden brown.
Remove from oven and let cool completely.
Break apart and store in an airtight container.
Serve plain, with your favorite fresh or dried fruits, or with your favorite nutmilk. (Even yogurt, if you can tolerate dairy.)