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Maple Pecan Granola

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Best breakfast ever!

Maple Pecan Granola | www.nourishedtheblog.com | A simple Maple Pecan Granola recipe made gluten free and vegan with only 10 ingredients.

This recipe was published before Always Nourished transitioned to PCOS-focused recipes. Some of the ingredients used in this recipe may not be PCOS-friendly or compliant with the Always Nourished food and nutrition methods or protocols for PCOS.

Nothing makes me happier than waking up to a big bowl of yogurt and granola. And I am even super extra happy when it’s Maple Pecan Granola.

The sweet (but not too sweet) maple. The buttery and crunchy pecans. The seeds. The oats. It is everything. And very much gluten-free, vegan and delicious!

Breakfast is still my favourite meal of the day.  Breakfast food for dinner is pretty good too. But there is just something about breakfast.  I definitely have much more of a sweet tooth when it comes to breakfast. Load me up with blueberry muffins, pancakes, chocolate chip waffles and, of course, this Maple Pecan Granola.

Just give me all that granola and a big ‘ol spoon and I am set. And coffee. Can’t forget about coffee.

WHY I LOVE THIS MAPLE PECAN GRANOLA RECIPE

 Making granola at home is crazy easy. Seriously, crazy easy.  Less than 10 ingredients and only 40 minutes all in… and most of that time the granola is in the oven so you’re free to catch up on your favourite TV shows, like The Bachelor and reruns of The Office, in between stirs.

As long as you have some (gluten-free) rolled oats and some sort of liquid natural sweetener, like honey or maple, you can make yourself one tasty breakfast treat. I like adding in some super seeds at the last minute too. Seeds, like chia, hemp and flax, give breakfast some extra nutrition and a little extra texture and crunch.  And nuts!

I have been on the pecan-loving train for a while now and I wouldn’t have it any other way! They were expensive but so worth it. With their soft crunch and buttery flavour. Pecans were made to be with maple syrup inside of granola.

And just one last note on serving. Because I always like to get the last word in. And because have you guys ever tried skyr, the Icelandic yogurt? Move over Greek is pretty much all I have to say! I had heard of it before but had never seen it in the grocery store before this past weekend. Umm… Game Changer! I vote that skyr (pronounced, in this house at least, as sky-er with a strong roll on the ‘r’) is the best and that you need to try it as soon as possible.

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Maple Pecan Granola


  • Total Time: 40 minutes
  • Yield: 6 cups (12 1/2 cup servings) 1x
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Ingredients

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  • 4 cups rolled oats, gluten free certified if needed
  • 1 1/2 cups raw pecans, roughly chopped
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup pure maple syrup
  • 1/2 cup oil (olive, avocado, etc)
  • 1 teaspoon vanilla
  • 1/4 teaspoon fine sea salt
  • 1/4 cup chia seeds (optional)
  • 1/4 cup hemp hearts (optional)

Instructions

  1. Preheat oven to 325F and line a baking sheet with parchment paper or a baking mat.
  2. In a large mixing bowl add the rolled oats, pecans and cinnamon. Stir to combine then set aside.
  3. In a second smaller mixing bowl, add the maple syrup, oil, vanilla and salt. Stir to combine.
  4. Pour the maple syrup mixture over the oats. Toss until the oats are evenly coated and evenly wet. Sprinkle the chia seeds and hemp hearts, if using, into the oat mixture and gentle stir to combine.
  5. Transfer the granola to the prepared baking sheet and spread into an even layer.
  6. Bake for about 30 minutes or until golden brown, being sure to stir the granola every 8-10 minutes.
  7. Allow granola to cool completely on the baking sheet before storing in an airtight container. This granola keeps for about a week.
  8. Serve with your favourite yogurt, with milk or just by itself with an extra drizzle of maple syrup.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes

Did you make this recipe?

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February 16, 2016

« Healthy Tomato Basil Pasta Sauce From Scratch
Easy Vegetarian Broccoli Salad with Cheddar Cheese »

 

Rebecca Dwyre is the holistic nutritionist, recipe creator and photographer behind Always Nourished. Being diagnosed with PCOS in 2018 was unexpected and devastating for her. Since then she’s been on her own PCOS Freedom journey and has learned so much about managing Polycystic Ovary Syndrome with food and lifestyle that she’s made it her mission to share what she has learned so that other women with PCOS don’t have to struggle like she did.

 

 

 

 

 

Comments

  1. Liz Martone says

    February 16, 2016 at 7:50 pm

    This looks amazing! I think I have all these ingredients on hand too so I might just be making this over the weekend 🙂 Beautiful photos!

    Reply
  2. Sarah @ making thyme for health says

    February 16, 2016 at 7:44 pm

    I agree, yogurt and granola is the best! I love your maple pecan version. Such a delicious combo!

    Reply
  3. Kris | iheartwellness.com says

    February 16, 2016 at 5:44 pm

    Oh my goodness!! This granola looks amazing!! It’s been a long time since I made my own, so I think I’ll have to try this!

    Thank you!!

    xxoo

    Reply
    • Rebecca says

      February 16, 2016 at 5:52 pm

      Thanks, Kris! Let me know how it turns out if you make it!

      Reply
  4. sweatyandfit says

    February 16, 2016 at 11:34 am

    i made granola one time, but forgot to use rolled oats which was a mistake! You reminded me how quickly I can make them though, so definitely going to try this recipe out soon 🙂

    Reply
    • Rebecca says

      February 16, 2016 at 5:52 pm

      Isn’t completely forgetting an ingredient in a recipe the worst?! I hope you like it!

      Reply

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Welcome to Always Nourished!

Hi! I’m Becca - a holistic nutritionist sharing delicious recipes and PCOS resources in this little corner of the internet. I’m on a mission to share everything I’ve learned about managing my PCOS with food and lifestyle so that other women with PCOS don’t have to struggle with PCOS like I did. READ MORE...

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