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Maple Pecan Cinnamon Granola

Large chunky granola clusters topped with dried blueberries and cranberries on a baking pan with a spoon.
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Easy to make and full of chunky BIG clusters, this Maple Pecan Cinnamon Granola is for pecan lovers and nut butter lovers! It’s made with an irresistible pecan butter, peanut butter and cinnamon maple syrup blend and boasts the perfect balance of savory-sweet flavors and clumpy and crunchy textures!⁠

Ingredients

Scale

Instructions

  1. Prep: Preheat oven to 165°C/325°F/Gas Mark 3. Line a large rimmed baking sheet pan with parchment paper (nonstick cooking paper).
  2. Combine the dry ingredients: In a large mixing bowl, add the oats, sunflower seeds, pumpkin seeds, pecans, hazelnuts, sea salt, ground cinnamon and cardamom. Mix together until evenly combined.
  3. Warm the wet ingredients: Add the pecan butter, peanut butter, olive oil and maple syrup to a small saucepan and heat over medium-low heat. Stir until the nut butters have melted and the mixture is smooth and pourable – about 2-3 minutes. Remove from the heat and stir in the vanilla extract.
  4. Pour: Pour the wet ingredients over the dry ingredients in the bowl and mix until everything is evenly coated.
  5. Spread: Pour the granola mixture onto the prepared baking tray. Use a silicone spatula to spread in an even layer and press down firmly on the mixture to flatten it.
  6. Bake: Bake for 24 minutes, rotating the tray halfway through so that the back of the tray is facing the front. (Note: If you prefer a loose, crumbly style granola instead of clusters, stir and flip the granola halfway through the baking time). Remove the tray from the oven and sprinkle the coconut flakes on top. Bake for another 3-5 minutes, until the coconut flakes have lightly toasted and the granola is golden brown and crisp.
  7. Cool: Transfer the tray to a wire cooling rack and allow to cool completely – approximately 40-45 minutes. The granola will continue to brown and crisp up further as it cools.
  8. Break and add dried fruit: Once cooled, break the granola into clusters of your desired size. Stir through the dried blueberries and cranberries.
  9. Serve or store: Serve immediately with Greek yogurt, milk or enjoy on its own as a snack. Or transfer to an airtight sealed contained and store in a cool dry area for up to 1 month (note 5).

Equipment

Notes

  1. Pecan Butter. I used an unsalted roasted pecan butter without any sugar, oil or additives added. You can use a pecan butter or pecan and cashew butter blend such as Artisana Organics Pecan Butter. Note that pecan butter can be quite pricey so feel free to use more peanut butter (check out my Peanut Butter Granola recipe!), almond butter or any other nut butter of your choice.
  2. Peanut Butter. I used a runny, natural unsalted and unsweetened peanut butter. You can use a commercial peanut butter like Skippy or Jif if desired. Note that commercial peanut butters are already sweetened and salted so adjust the amount of salt and maple syrup to taste as you may need less.
  3. Maple Syrup. You can use honey if preferred but note that this granola will no longer be vegan. Date syrup, agave syrup or unsulphured molasses would work well too. You can even use low sugar or sugar-free maple syrup if desired.
  4. Dried Blueberries. Feel free to use ½ cup of dried blueberries or cranberries if you prefer to use just one dried fruit. I like the sweetness of the dried blueberries and sweet and tart flavor of the dried cranberries so use both to enjoy the best of both worlds in this granola!
  5. Storing. If stored properly in an airtight sealed container and in a cool dry area, the granola will stay fresh for up to 1 month. That said, my last batch of this granola stayed fresh for 6 weeks before I finished the jar! For longer storage, store the granola in sealed Ziploc bags in the fridge or freezer for 3 months. I recommend freezing small portions in zipper bags so that you thaw only what you need. Note that the granola will become less crunchy and crispy if stored for an extended period in the fridge or freezer.
  6. To thaw: Thaw at room temperature for about 10-20 minutes before serving or overnight on the counter.
  7. See the ‘Variations’ section in the post above if you’d like to customize this granola recipe.

Nutrition

Find it online: https://thatspicychick.com/maple-pecan-cinnamon-granola/