SEEDED PECAN GRANOLA
Maple-glazed pecans, coconut oil and a hint of spice bring big flavor to this crunchy, cluster-packed granola, adapted from the restaurant Jon & Vinny's in Los Angeles. If you don't have flaky sea salt, kosher salt is fine; just use slightly less (about 3/4 teaspoon, give or take).
Provided by The New York Times
Categories breakfast, brunch, easy
Time 1h15m
Yield 8 cups
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees (or 350 degrees if you are using convection). Line rimmed baking sheet with parchment paper.
- In a small mixing bowl, toss pecans with 1/4 cup maple syrup. Set aside.
- In a separate medium-size bowl, combine oats, pepitas, sunflower seeds, sugar, salt, cinnamon, nutmeg, ginger and oil with the remaining 1/4 cup plus 2 tablespoons maple syrup. Spread oat mixture on the prepared baking sheet. Bake for 7 to 10 minutes or until the edges are just starting to turn golden. Remove pan from oven and use a fork to gently rake the edges in toward the center and the center out toward the edges. Return to oven and bake for 7 to 10 more minutes or until edges are golden, then repeat raking process.
- Sprinkle the maple-coated pecans over the top of the granola and bake for a final 7 to 10 minutes, or until the granola is evenly golden. Remove pan from oven, rake once more, and let cool completely. Store airtight at room temperature for up to 2 weeks.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 11 grams, Carbohydrate 32 grams, Fat 19 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 109 milligrams, Sugar 16 grams, TransFat 0 grams
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