Maple and Pecan Granola
Maple and Pecan Granola is the perfect way to start the day. It’s sweet and nutty with the perfect amount of crunch. Plus, it is good for you!
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Healthy Breakfasts
Starting the day with a healthy breakfast is essential to a happy and healthy life. After waking it supplies glucose to help boost your energy levels which sets you up for the day. It also provides the other nutrients your body needs to help it perform well. A healthy breakfast equals a healthy body!
This Maple and Pecan Granola is one of my favourite healthy recipes. It’s made with rolled oats, chopped pecan nuts, sunflower seeds, flavoured with maple syrup and cinnamon. It is perfectly crunchy which makes it great for serving with yogurt or milk.
What is the difference between Muesli and Granola?
Because this recipe involves sweeteners and is baked, it’s a granola recipe rather than muesli. Muesli doesn’t tend to have any sugar added and doesn’t go in the oven, unlike my Maple and Pecan Granola.
Interestingly they have very similar roots. If you’ve tried my Bircher recipe you’ll know that it gets its name from the person who invented it – Dr. Bircher Brenner in Switzerland. Granola was also invented by a doctor – Dr. James Caleb Jackson based in New York.Both doctors were looking for healthy breakfasts to help heal their patients.
My Maple and Pecan Granola is my take on Dr Jackson’s original recipe. I think it’s got a wonderful crisp texture but also a wonderful sweet, nutty flavour with the cinnamon adding a little warmth. It’s a really comforting breakfast and a wonderful way to start the day.
How to make granola
The process isn’t quite as easy as making muesli but you still can’t go wrong!
In short you mix together the oats, nuts and seeds and then pour over the maple syrup and a little oil. The maple syrup adds sweetness and the oil stops it forming into clumps.
The most important thing is to spread it out evenly across a large baking sheet. A large baking sheet is essential as you want the granola to be spread out thinly. That way you can make sure it all cooks at an even rate.
Cook until crisp then leave to cool.
I store mine in a jar but you can use any air tight container.
Variations
Can I add different nuts and seeds?
You can indeed! Although I’ve used pecans and pumpkin seeds in this recipe you can tweak it as you like. Hazelnuts and walnuts also work well. As do sunflower seeds!
Can I use a sugar other than maple syrup?
Whilst I use maple syrup for this recipe, you could use another natural liquid sugar like honey or date syrup. I use maple syrup as it’s thinner than honey and so I think it gives better results (plus I’m vegan too).
The recipe
Pecan and Maple Granola
Ingredients
- 150 grams rolled oats
- 50 grams pumpkin seeds
- 75 grams pecans
- 1.5 tsp cinnamon
- 1 tbsp vegetable oil
- 4 tsp maple syrup
Instructions
- Pre-heat your oven to 150C / 300F / gas mark 3.
- In a bowl mix the oats, seeds, nuts and cinnamon.
- Add the oil and maple syrup and mix well until all of the oats/nuts/seeds are coated.
- Pour the granola on to a large baking tray and spread out into just one layer.
- Cook for 10 – 15 minutes or until starting to brown and crisp.
- Leave to cool before storing in an air tight container or jar.
Nutrition
More healthy breakfast recipes
The Breakfast Recipe Archive
To browse more delicious breakfast recipes check out the breakfast recipe archive.
Love it!