Maple Pecan Granola – This sweet and crunchy granola is delicious with yoguart, sprinkled over a smoothie bowl, and munched on by the handful. Gluten free, vegan, and naturally sweetened!
I used to make a LOT of granola. Like, a batch a week. But with all the overnight oats and acai bowls we’ve been eating lately, our granola consumption has slowed down a bit. Michael finally requested I get back to making it and I’m so glad he did! It’s what got me this new method for maple pecan granola.
Then, I stumbled across this recipe from Sarah Bakes Gluten Free (love her!) and saw that she uses almond flour to achieve the same goal. GENIUS! I immediately revisited my old favorite maple pecan granola with this new technique in mind and–what do you know–it works like a charm!
My clusters aren’t giant, but they’re more consistent, which I really love. Sprinkled over a smoothie bowl or munched on by the handful, this granola is a keeper. Thank you to Sarah for the inspiration!
Notes on the Recipe:
But I want bigger clusters. My biggest tip to get nice clusters is NOT to stir when the granola is cooling. You’ll stir twice while it’s cooking to get even browning, but leave it all the way alone while it cools.
If you want the really big clusters, I’ve found that an egg white is really the only way that works for me every time. You’d simply whisk up an egg white and stir it into the granola mixture before baking. (Naturally, this won’t work if you’re vegan or have allergies).
Change up the flavor. This is a super adaptable recipe. Swap out the pecans for almonds or cashews or hazelnuts. Try honey or agave instead of syrup. Add a 1/2 teaspoon of cinnamon or chai spice. Stir in some dried cherries or raisins to the finished product. Take this as a method and make it your own!
Gluten Free Oats, etc. Oats themselves don’t contain wheat gluten, but they’re often farmed and processed in a way that can cause cross-contamination. If you’re sensitive to gluten, be sure to buy certified gluten free oats. We love Bob’s Red Mill. As for almond flour, you can use just about any kind here since it’s more for binding than achieving the tenderness or cohesiveness you’d need in a muffin, for instance.
Don’t skip the nonstick liner. Whether you choose to use parchment paper or a nonstick silicone baking mat, remembering to use a nonstick liner for your pan will keep your oatmeal from burning and sticking.
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- 3 cups rolled oats (gluten free, if needed)
- 1 cup chopped pecans
- ½ cup almond flour
- ⅓ cup hemp seeds (optional)
- pinch salt
- ½ cup pure maple syrup
- ⅓ cup coconut oil, melted
- 1 tsp vanilla
- Preheat oven to 300 degrees and line a baking sheet with parchment paper or a nonstick silicone baking mat.
- In a large bowl, combine oats, pecans, almond flour, hemp seeds, and salt. Stir to combine.
- Drizzle over syrup, coconut oil, and vanilla and stir to combine.
- Spread mixture out onto your prepared pan. Bake at 300 degrees for 15 minutes.
- Stir and bake an additional 15 minutes.
- Bake 10-15 minutes longer (until just golden) and remove from oven. Do NOT stir.
- Allow to cool completely, about 1 hour, before transferring to an airtight container.
- Granola will keep about 1 week in an airtight container.