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Pecan Pie Granola

Closeup of spoon with pecan granola with dried cranberries and coconut flakes on a baking tray with granola.
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Easy to make, full of BIG crispy clusters and the best fall flavors, this Pecan Pie Granola is utterly delicious! It’s made with hearty oats, buttery pecans, seeds, warm spices, toasted coconut, and finished with dried cranberries. It’s naturally sweetened with maple syrup, gluten-free, vegan and perfect for breakfast or a healthy snack!

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 (or nonstick cooking paper).
  2. Combine the dry ingredients: In a large bowl, add the oats, pecans, pumpkin seeds, sunflower seeds, hemp seeds, desiccated coconut, fine sea salt, ground cinnamon, cardamom and pumpkin pie spice. Mix together until evenly combined.
  3. Add the wet ingredients: Add the extra light tasting olive oil, maple syrup, and vanilla extract. Mix until everything is evenly coated.
  4. Spread: Pour the granola mixture onto the prepared baking tray and use a silicone spatula to spread into an even layer.
  5. Bake: Bake for 12 minutes, then rotate the tray so that the back is facing the front. Bake for a further 12 minutes until golden brown and mostly dry. Remove the tray from the oven and sprinkle the coconut flakes on top. Bake for another 4-5 minutes, until the coconut flakes are lightly toasted and the granola is crisp. (Note: If you prefer a loose, crumbly style granola instead of clusters, stir and flip the granola halfway through the baking time. Keep a close eye on the granola towards the end so that it doesn’t burn.)
  6. Cool: Transfer the tray to a wire cooling rack and allow to cool completely – about 40-45 minutes. The granola will continue to crisp up further as it cools.
  7. Add the dried fruit: Once completely cool, stir through the dried cranberries.
  8. Serve or store: Serve immediately with milk, Greek yogurt, 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 2).

Equipment

Notes

  1. Maple Syrup. Feel free to use any other liquid sweetener such sugar-free maple syrup, honey, date syrup, unsulphured molasses in combination with maple syrup like in my Gingerbread Granola, agave nectar (agave syrup), etc. If using honey, note that this granola will not be vegan. For more pecan pie vibes, use golden syrup, dark corn syrup or light corn syrup.
  2. 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 about 7 weeks. 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.
  3. To thaw from frozen. Thaw at room temperature for about 10-20 minutes before serving or overnight on the counter.
  4. See the ‘Variations’ section in the post above if you’d like to customize this granola recipe.

Nutrition

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