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Homemade Maple Pecan Granola

January 7, 2016
Homemade Maple Pecan Granola

With a new year often comes a renewed effort at eating healthier. By this point I am usually searching for foods to provide balance to all the indulgences of the holidays. I feel tired and slow, and want to wake my body up. Instead of committing my efforts to an extreme diet or some such thing, I usually turn to healthier everyday choices, such as what’s in my breakfast. I like having granola around because I can eat it mixed in with yogurt, with milk, or even on its own as a snack. And it makes a quick meal. This homemade maple pecan granola is one of my favorites, especially for the middle of winter.

Homemade Maple Pecan Granola by The District Table

Although I’ve made my own granola several times, I still have the same reaction when it comes out of the oven:

1. This smells amazing!
2. Why don’t I make this more?
3. Could it really be this simple?
4. This tastes awesome dudes.
5. Why don’t I make this more?

This recipe makes granola that is crispy and golden rather than hard and clumpy like some store-bought granola, with hint of natural sweetness from the maple syrup. Consider it another way to eat your oats, since they make up the bulk of the recipe. Homemade granola is a healthier option than a lot of cereals, and you know exactly what goes into it. Granola also gives you a lot more natural energy and will keep you fuller longer with plenty of healthy fats and proteins.

Homemade Maple Pecan Granola by The District Table

I believe that there is a type of granola out there for everyone. Homemade granola is easily adaptable to your favorite flavors and tastes. For example, I will never put large dried cherries in my granola, but I love dried cranberries or apricots. It’s easy to switch out the types of nuts as well, based on what’s in your pantry. Also, I prefer coconut oil because of the flavor it adds to the granola, but if you’ve never bought the stuff just use some olive oil. You can make it work for you.

Homemade Maple Pecan Granola by The District Table

Once you get all of the ingredients together, it’s easy to make a batch of your own granola at home. I like to buy nuts in bulk (usually at Trader Joes) to save money. One bag of nuts can last a long time and you can make multiple recipes from it.

The steps are simple. Mix together the ingredients in a large bowl, and then spread them out on a rimmed baking sheet. Bake for 20-30 minutes until the granola is golden brown. As it cools it will crisp up a bit more. You can store the granola at room temperature for about two weeks, if it stays around that long. Mine never seems to.

Homemade Maple Pecan Granola by The District Table
Homemade Maple Pecan Granola
Serves 6
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  1. 3 cups old-fashioned oats
  2. 1 cup pecans
  3. 1/2 cup slivered almonds
  4. 1 tsp sea salt
  5. 3/4 tsp cinnamon
  6. 1/2 cup maple syrup
  7. 1/4 cup extra virgin olive oil (or melted coconut oil)
  8. 1 tsp vanilla extract
  9. 1/2 cup dried cranberries
  1. Preheat the oven to 300 degrees F. Line a rimmed baking sheet with parchment paper. Roughly chop the pecans and almonds.
  2. In a large bowl, mix together the dried oats, chopped pecans and almonds, salt, and cinnamon. In a separate bowl, stir together the maple syrup, oil, and vanilla. Pour over the nut mixture and stir well to coat everything.
  3. Transfer the granola to the baking sheet and spread into an even layer. Bake for 25-30 minutes, stirring every 10 minutes or so, until golden. Keep an eye on the granola towards the end of the baking process because it can brown quickly. Remove from the oven and let cool.
  4. Stir in the dried cranberries once the granola is cooled. Store in an airtight container at room temperature.
  1. Granola can also be stored in the freezer for a longer shelf life.
The District Table

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