Homemade Granola – Easy as A-B-C!
Back to school means back to after school snacks in our house and homemade granola, especially this Honey Maple Pecan recipe, is a favorite. Granola is simple to make and solves the after school snack dilemma – tasty without a ton of added sugar and preservatives found in some store-bought versions. Spend a few minutes in the kitchen over the weekend and store in an airtight container for a delicious go-to snack throughout the week.
How to Use Homemade Granola
Personally, I like to eat it by the handful, but the usual suspects will work, too. Stir your granola into yogurt, sprinkle it over fruit salad, or add it to your pancake batter to give your flapjacks a crunch. I love the crunch it adds when I sprinkle it on my Tropical Berry Smoothie Bowl and it is out of this world on my Coconut Ice Cream.
Don’t skip the parchment paper! The honey and maple syrup will make for a very sticky clean up situation without it.
Swap out the pecans for your favorite nut or skip them altogether if nuts are an issue.
The tools section may contain affiliate links to products we know and love.
Baking, Whisking & Stirring – You can do it!
- 2 cups old-fashioned oats
- 1 cup chopped pecans
- 3/4 teaspoon ground cinnamon
- 2 tablespoons honey
- 2 tablespoons pure maple syrup
- 1 tablespoon hot water
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon coarse kosher salt
- 1/2 cup dried cranberries
- Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Stir oats, pecans and cinnamon together in a medium bowl.
- Whisk honey, maple syrup, hot water, vanilla and salt together in a small bowl. Pour over oat mixture and toss until oats are evenly coated. Spread granola on prepared baking sheet, making sure granola is in one even layer.
- Bake 20-25 minutes, or until granola is golden brown. Remove from oven and add cranberries to baking sheet, stirring until well mixed. Cool completely before serving.
Be the first to comment