THE Granola Recipe (Or, AKA, Maple Pecan Granola)

I realize I’m making a lot of proclamations with these recipes lately (to call something The Only Banana Bread Recipe You Need is pretty bold, right?!?). But I also realize I’m sharing all my “secrets” with you, and I get pretty excited about that.

I’ve been baking for years(!), which has produced my share of duds. But it’s also resulted in some pretty perfect winners. This is where the librarian in me kicks in, as little makes me happier than going down the recipe research rabbit hole and coming up with a true keeper.

If you’ve come over to our house for brunch before, I’ve made you this granola. If you’ve received a holiday food gift from me, it was this granola. If you’re my mom and it’s your birthday, I’ve made you this granola.

As if you need them, other pros to the recipe are that it’s super easy to make, you can totally make it ahead of time, and it’s “healthy” – no butter, no refined sugars. And, you can totally play around with the recipe – switch out the type of nuts (or, use a combo of), throw in some pumpkin seeds, add dried cherries after baking…there are a lot of possibilities here. In the comments below, I’d love to know what you do.

xo!

THE Granola Recipe (Or, AKA, Maple Pecan Granola)

• Author: Sarah Marx Feldner
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

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Description

Makes about 4 quarts (if gift-giving, one batch fills eight 1-pint wide-mouth ball jars)

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Ingredients

Scale 1x2x3x

• 600 grams old-fashioned rolled oats (6 cups)
• 150 grams unsweetened coconut chips (about 3 loose cups)
• 400 grams pecans, chopped (3-4 cups)
• 2 tsp fine-grain salt (like table or sea salt)
• 1 cup Grade B maple syrup (240 ml)
• ⅔ cup olive oil (160 ml)

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Instructions

1. Preheat oven to 300F
2. Position racks in the upper and lower thirds of the oven.
3. Line two rimmed baking sheets with parchment paper.
4. In a small bowl or glass measuring cup, whisk together the maple syrup and olive oil. Set aside.
5. In a large bowl, stir together the oats, coconut chips, pecans and salt. Pour in the maple syrup - olive oil mixture and stir until everything is evenly coated.
6. Divide the mixture between the two prepared pans and spread evenly.
7. Bake 40-45 minutes, until golden brown. (Be sure to rotate the pans and stir the granola every 15 minutes while baking.)
8. Allow to cool completely. Then store in an airtight container.
9. Serve with yogurt, milk or ice cream. Or, just eat on its own as a snack.

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Notes

• Make sure you preheat the oven to 300F. It’s a temperature I don’t usually bake at, so I often forget. I actually have this recipe printed out and the oven temperature highlighted, just to make sure I set it correctly.
• If you prefer your granola in big chunks, don’t stir it as often in the oven (you still need to stir it somewhat, or it will bake unevenly and the edges will burn). And don’t stir it at all while it’s cooling. Just set it on the cooling racks and let it be, untouched, until completely cooled.
• I always make this recipe using my scale. For whatever reason, it just seems easier. So I’ve listed the metric measurements first (hope you don’t find that to be too annoying).
• This recipe originally came from the delightful Molly Wizenberg of the artful blog Orangette. (Be sure to check out her two memoir-esque books, if you haven’t already!)

Keywords: granola, breakfast, brunch, orangette, molly wizenberg, vegan, gluten free, maple syrup, no refined sugars