How do I make this gluten-free?

Use certified gluten-free oats and you’ll have gluten-free granola!

Can I use a different oil?

You can use avocado, canola or sunflower oil (or any neutral-flavored oil).

Can I make this nut-free?

Omit the pecans and add sunflower seeds and more pepitas to make this a nut-free granola.

Can I use a different type of sweetener?

You could use honey or brown sugar (but will miss out on the maple flavor).

How can I make this lower in fat and sugar?

You could go as low as 1/3 cup oil + 1/3 cup maple syrup but I wouldn’t go lower than that. The oil helps create a crisp texture while the maple syrup adds sweetness and acts as a binding agent. Together they contribute to making an irresistibly crunchy and flavorful granola. If you decrease these too much, your granola will be more like toasted oats and nuts- still good, but not a cluster-y, crunchy, sweet granola.

Why does my granola seem soft after baking?

It crisps up as it cools, so be sure to let it cool completely before storing.

How do I store granola to keep it fresh?

Store in an airtight container in a cool, dry place for up to 1 month or freeze for up to 6 months.

Salted Maple Pecan Granola Recipe (oof this stuff is GOOD!)

Description

Salty sweet maple pecan granola is a crunchy snack, satisfying smoothie bowl topping or easy breakfast paired with yogurt and fresh fruit. I literally cannot stay out of my pantry- it is that good.

Ingredients

Units Scale

3 cups rolled oats
1 1/2 cups pecans, roughly chopped
1/3 cup pepitas
3/4 cup flaked coconut, sweetened or unsweetened
3/4 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/2 cup coconut oil, melted
1/2 cup pure maple syrup
1 teaspoon vanilla extract or vanilla bean paste

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Instructions

Preheat oven to 325°F (162°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
In a large bowl stir together the oats, pecans, pepitas, coconut, sea salt and cinnamon.
Place coconut oil in a glass liquid measuring cup or microwave-safe bowl and microwave until melted (about 30-45 seconds). Whisk in the maple syrup and vanilla.
Pour the wet ingredients into the oat mixture and stir until everything is well coated. Dump the granola mixture on the prepared pan and use a spatula or wooden spoon to press it down in an even layer.
Bake for 15 minutes, give the granola a stir, pressing it back down to encourage maximum ‘cluster-age’. Bake another 15 minutes until the granola is lightly golden brown.
This is the trickiest part. You will be tempted to immediately shove a handful in your mouth. Please don’t. Let the granola cool for at least 30 minutes (I know I know, I’m sorry!) before breaking it into pieces. Letting it cool fully creates better, bigger clusters, score! It will also continue crisping up as it cools.
Store in a mason jar, airtight container or airtight bag in the pantry for up to a month or the freezer up to 6 months.

Notes

Refer to above blog post for expert tips, variation ideas and answers to frequently asked questions!

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Nutrition

Serving Size: 1/3 cup
Calories: 253
Sugar: 7.8 g
Sodium: 118 mg
Fat: 16.1 g
Carbohydrates: 21.7 g
Fiber: 3.1 g
Protein: 3.8 g
Cholesterol: 0 mg