Best Maple Pecan Granola Recipes

MAPLE PECAN GRANOLA

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Line a baking sheet with parchment paper.
• Mix oats, pecans, walnuts, flax seed, and cinnamon in a large bowl.
• Stir canola oil, maple syrup, maple flavoring, and salt together in a small bowl; pour over the oat mixture and stir to coat evenly.
• Spread the resulting mixture evenly onto the prepared baking sheet.
• Bake in the preheated oven until lightly browned, about 40 minutes.
• Set granola aside to cool completely before breaking into chunks. Store in an air-tight container.

MAPLE PECAN GRANOLA WITH DRIED FRUIT

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix oats, pecans, and almonds together in a bowl. Whisk oil, maple syrup, and water together in a measuring cup and pour over oat mixture; stir until evenly coated. Spread oat mixture onto 2 baking sheets.
• Bake in the preheated oven for 12 minutes; stir and continue baking for 12 minutes more. Stir and bake until granola is golden brown, about 12 minutes more. Cool to room temperature.
• Mix cinnamon and cardamom together in a container with a lid; add dates, raisins, and cranberries. Cover container and shake until fruit is coated. Stir dried fruit into cooled granola.

MAPLE-PECAN-OLIVE OIL GRANOLA

Steps:

• Position oven racks in the upper and lower thirds of the oven; preheat to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
• Stir oats, pecans, almonds, pumpkin seeds, and sunflower seeds together in a large bowl. Add maple syrup, olive oil, vanilla extract, and salt; toss well to coat. Spread evenly between the 2 baking sheets.
• Bake in the preheated oven for 15 minutes, rotating the sheets top to bottom and front to back halfway through.
• Remove from the oven and immediately divide golden raisins between the two sheets, stirring them in well so the hot granola plumps the fruit. Cool thoroughly.

MAL'S MAPLE DATE PECAN GRANOLA IN THE SLOW COOKER

Steps:

• Pour applesauce, maple syrup, brown sugar, cinnamon, salt, vanilla and maple extracts, hemp hearts, and chia seeds into a slow cooker. Stir until well combined; add oats and pecans and stir again.
• Cook the granola in the slow cooker on high for 3 hours, venting the lid slightly. If you smell the granola cooking, it's time to stir. Keep an eye on it or it will burn if not stirred occasionally.
• Pour the finished granola onto a baking sheet lined with parchment paper and allow to cool completely. Store in an airtight container and enjoy!

MAPLE-PECAN GRANOLA

Steps:

• Preheat oven to 300 degrees.
• Combine oats and next 5 ingredients; spread on a large jelly roll pan coated with cooking spray.
• Bake for 1 hour, stirring every 15 minutes.
• Cool completely.

MAPLE PECAN CRUNCH GRANOLA

Steps:

• In large bowl, toss oats, almonds, pecans (both chopped and halves) and wheat germ.
• Whisk oil, maple syrup, canola oil, vanilla, cinnamon, and salt. Pour over oat mixture, and toss to coat well. Spread onto jelly roll pan, and put into preheated 350 oven for 5-7 minutes. Stir well and return to oven for another 5-10 minutes, or until toasted golden.
• Remove from oven. Add cherries, apricots, and raisins. Toss together. Cool. Put into ziplock bags, or air tight container

PUMPKIN MAPLE PECAN GRANOLA WITH CRANBERRIES RECIPE - (4.3/5)

Steps:

• Preheat oven to 275°F. Optional: line sheet pan with parchment paper (do not use a Silpat here). Chop 1/2 the pecans to a fine chop. In a large mixing bowl mix the dry ingredients: oats, sunflower seeds, pepitas, pecans, brown sugar and spices. In a small sauce pot, warm the pumpkin, coconut oil, maple syrup and vanilla bean paste just to over room temperature. Whisk well. Pour the wet ingredients into the dry ingredients. Using a wooden spoon, mix well, incorporating all the ingredients so that every little oat grain is coated with delicious pumpkin spice mix. Pour mixture into the prepared sheet pan, pushing the granola into the corners. Spread evenly, then using the back of wooden spoon, firmly press the granola into the pan. Bake at 275°F for 60 minutes. Do not stir. Rotate the pan, and increase the temperature to 300°F for 20 minutes. The granola will be fragrant and toasty golden brown. Don't be tempted to stir if clustering is desired. Remove from oven and allow the granola to cool completely (if you can) before gently tossing in the cranberries. Handle the granola gently if clustering is desired. Store in a covered container for up to two weeks.

MAPLE-PECAN GRANOLA

Steps:

• In a large bowl, combine the oats, pecans, flax and salt; set aside. In a small saucepan, combine the brown sugar, syrup, water and oil. Cook and stir over medium heat for 2-3 minutes or until heated through. Pour over oat mixture and toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake at 300° for 30-35 minutes or until golden brown, stirring once. Cool completely on a wire rack. Store in an airtight container.