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Easy Pecan Pie Granola

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Here’s the ultimate easy granola recipe, packed with spices and crunchy toasted pecans. It’s ideal for serving with oat milk and fresh fruit for a quick, cozy breakfast. Or sprinkle it over yogurt. Or just munch on it when you get a hankering! 

  • Author: Richard Makin
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: Makes around 20 portions 1x

Ingredients

Scale
  • 5 3/4 cups (300 g) rolled oats, preferably extra-thick or jumbo
  • 2 tsp ground cinnamon
  • 1 3/4 cups (200 g) rough-chopped pecans
  • Pinch flaky sea salt
  • 1/2 cup (100 g) refined or deodorised coconut oil
  • 3 1/2 Tbsp (50 ml) golden syrup or maple syrup
  • 2 1/2 Tbsp (40 ml) molasses (treacle) or dark brown sugar

Instructions

  1. Preheat the oven to 350ºF (170ºC with fan). Line a baking sheet with parchment paper.
  2. In a large bowl, mix together the oats, cinnamon, pecans and sea salt.
  3. Melt the coconut oil if it’s solid (a bowl of warm water does it quick). Then mix the oil, syrup and molasses or brown sugar in a small bowl or measuring cup until blended. Pour over the dry ingredients and mix well. 
  4. Spread out on the prepared baking sheet lined and bake for 25-30 minutes. 
  5. Remove from the oven and allow to cool completely before transferring to an airtight container or jar. It will keep for weeks in a cool, dark place.

Notes

Granola is deceptively easy to make and much cheaper than buying it at the grocery store. It’s also simple to customise. Like sunflower or pumpkin seeds? Toss in a few tablespoons before baking. Just make sure any nuts are roughly chopped, and if you’re adding chunks of chocolate (vegan of course!), mix these in once the granola is baked and cooled.

You only need one bowl to mix the ingredients together then spread out on a baking tray to bake. I like to use coconut oil for my granola but any neutral oil works – so feel free to sub in vegetable or sunflower oil.

The oils in nuts like pecans make them liable to burn rather easily, which is why I recommend sticking to a relatively low oven temperature. When you remove the granola to give it a stir half-way through, check for any areas which might be browning more quickly than others and be ready to remove the tray before anything burns.

 

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