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.
An embarrassingly easy and delicious breakfast treat.
5 minPrep Time
25 minCook Time
30 minTotal Time
- 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.)
Nightshade free, dairy free, wheat free*, gluten free*, soy free, corn free, and egg free.
*If you have a gluten sensitivity, make sure to look for certified gluten-free oats.