I know I seem to post a lot of breakfast recipes. I just love breakfast. If I don’t eat breakfast, I lose a lot of energy and feel really crabby.
Instead, breakfast gives me a lot of sunshine. Especially when it tastes as good as this.
I’ve been making all my own cereal since about February of this year, and this is my ABSOLUTE FAVORITE granola combination. I love the sweetness, and even though you use maple syrup as the sweetener, the cereal doesn’t taste like overly-sweet, sticky pancake syrup. It’s a much more subtle sweetness and it’s delicious in combination with the pecans.
PLEASE be sure to use 100% real maple syrup. You cannot substitute artificial pancake syrup into this recipe. Plus, real maple syrup is so delicious, you’ll never want to turn back!
- 5c rolled oats
- 1c wheat bran
- 1c shredded coconut
- 1c chopped pecans
- ¾c whole wheat flour
- pinch salt
- 1c maple syrup
- ½c canola oil
- ¼c water
- 1½Tbsp vanilla
- In a large bowl, combine oats, wheat bran, coconut, pecans, whole wheat flour, and salt. Stir well.
- In a smaller bowl, combine maple syrup, honey, oil, water, and vanilla. Stir liquid mixture into oat mixture. Stir well to coat.
- Spread granola out onto a large cookie sheet (I line mine with a silpat or parchment paper).
- Bake at 300 degrees 1½ hours, stirring every 20 minutes. Allow to cool completely.