Maple Pecan Granola Clusters

• 3 cups old-fashioned rolled oats
• 1/2 cup raw pecans, roughly chopped
• 1/4 cup maple syrup
• 1/4 cup brown sugar, packed
• 1/4 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Steps

1. 1 Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. 2 In a large bowl, combine oats, pecans, sunflower seeds, and pumpkin seeds.
3. 3 In a small saucepan, heat maple syrup, brown sugar, coconut oil, vanilla, cinnamon, and salt until melted and smooth.
4. 4 Pour the wet mixture over the dry ingredients and stir until evenly coated.
5. 5 Spread the mixture onto the prepared baking sheet.
6. 6 Bake for 20-25 minutes, stirring halfway through, until golden brown.
7. 7 Let cool completely on the baking sheet, breaking apart into clusters with a spatula as it cools.

Equipment

• Baking sheet
• Parchment paper
• Large mixing bowl
• Spatula

Variations

• Add dried fruit like cranberries or apricots for a chewy twist.
• Substitute almonds for pecans for a different nutty flavor.

Substitutions

• Use almond butter in place of coconut oil for a nuttier flavor.
• Replace maple syrup with honey for a vegan option.

Pairings

• Pair with a cup of coffee or tea.
• Great with Greek yogurt and a drizzle of honey.

Nutrition

Tips

• For extra crunch, toast the pecans in a dry skillet before adding them to the mix.
• Store in an airtight container to maintain crispiness.

Storage

Store in an airtight container at room temperature for up to 2 weeks.

Freezing: Freezes well for up to 3 months. Thaw at room temperature.

Serving Suggestions

• Serve with milk or yogurt for a hearty breakfast.
• Pair with fresh berries for added sweetness and texture.

FAQ