Seeded Pecan Granola Recipes

SEEDED PECAN GRANOLA

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.

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

Steps:

• Line a sheet pan with parchment paper and set oven to 275F (135C). Place a baking rack in the center of the oven.
• In a mixing bowl, add the rolled oats, pecans, coconut, sunflower seeds, salt, cinnamon, and chocolate chips (optional). Set aside.
• In a spouted measuring cup, combine the melted coconut oil, maple syrup and vanilla bean paste. Stir. You will see separation. If the coconut oil solidifies, gently rewarm it in the microwave to keep it in a liquid state.
• Pour wet ingredients into the dry. Using a wooden spoon or your hands, mix throughly, ensuring that each, individual dry ingredient gets some wet on it. Press the granola into the pan, in one even layer.
• Place the pan in preheated oven and bake at 275F (135C) for 1 hour. Check the granola. At this point it should be slightly golden and fragrant. Rotate the pan, turn the oven up to 300F (148C), and bake for an additional 20-25 minutes OR until golden and fragrant ---> keep an eye on the granola during the last 20 minutes of baking due to oven temperature variation - it should be golden when done. Do not stir the granola, or clustering will be greatly reduced.
• Remove from the oven. The granola will be golden and soft to the touch. It will firm up as it cools. Allow the granola to cool completely in the pan before transferring to a storage container. Doing this will ensure crunchy clusters. If desired, toss in your favorite dried fruit such as chopped Turkish apricot, sour cherries, cranberries or raisins.
• Store in a covered container, at room temperature, for up to three weeks. Granola can also be frozen for up to one month.