Cinnamon and Pecan Granola from The Plant-Based Family Cookbook
We think everyone should have a delicious granola recipe on hand. We always have a jar or two of different kinds that we make on repeat. This recipe is packed with goodness and tastes amazing for breakfast or as an afternoon snack. Granola is an incredibly satisfying breakfast and making it yourself is cheaper and ridiculously easy. Once made, granola is our go-to time-saver breakfast.
Enjoy with hot cinnamon milk in the colder months or with berries and yogurt in the summer. Toasting the ingredients releases lots of gorgeous flavors and is sweetened with a lovely combination of cinnamon and pecans. Toasted coconut flakes and gooey apricots provide a fiber boost.
If you do not like an ingredient, then switch it for one you do. Swap the same quantity of apricots for dates or cranberries. If you’ve run out of pumpkin seeds, add the same quantity of almonds, walnuts or pre-toasted buckwheat groats. Exchange the cinnamon for vanilla extract—make this recipe your own.
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Ingredients
- 4 cups 360 g rolled oats (gluten-free if needed)
- 2 cups 220 g pecans, roughly chopped
- ⅔ cup 92 g pumpkin seeds
- ⅔ cup 90 g sunflower seeds
- ½ tsp sea salt
- ½ cup 100 g coconut oil, solid
- ½ cup 120 ml grade A maple syrup
- 2 tsp 10 ml vanilla extract
- 1 tbsp 8 g ground cinnamon
- 1 cup 160 g dried unsulphured apricots, roughly chopped
- 1 cup 50 g coconut flakes (we buy the kind that comes pre-toasted)
Instructions
- Preheat the oven to 325°F/160°C (150°C convection) and line a large baking sheet with parchment paper.
- In a large mixing bowl, stir together the rolled oats, pecans, seeds and sea salt. In a large saucepan over low heat, gently melt together the coconut oil, maple syrup, vanilla extract and ground cinnamon. Once the coconut oil is melted, slowly add the oat-and-nut mixture to the pan and gradually mix together so everything is coated.
- Carefully tip the granola onto the baking sheet and spread it out evenly to roughly ½-inch (1.5-cm) depth.
- Place in the middle of the oven and bake for 30 minutes, or until golden brown.
- Remove from the oven and allow the granola to cool completely. Now sprinkle over the roughly chopped apricots and toasted coconut flakes and mix them into the granola base. Store in a sealed jar and use within a month.
Notes
Find more recipes by Claire & Sarah at @healthy_twists.
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