Easy homemade crunchy breakfast (Print Version)
# Ingredients:
→ Main Ingredients
01 -
¼ cup pure maple syrup
02 -
¼ cup packed brown sugar
03 -
8 Tablespoons salted butter (one stick)
04 -
Pinch of salt
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1 Tablespoon ground cinnamon
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2 teaspoons vanilla extract
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1 teaspoon maple extract
08 -
¾ cup pecan pieces (or halves)
09 -
3 cups rolled oats
# Instructions:
01 -
Heat your oven to 300°F and line a baking sheet with parchment paper to prevent sticking.
02 -
In a medium pot over medium heat, combine the maple syrup, brown sugar, butter and salt. Stir occasionally until the butter melts completely and sugar dissolves - about 5 minutes or so.
03 -
Stir the cinnamon, vanilla, and maple extract into your syrup mixture, then remove the pot from heat.
04 -
Add your pecan pieces and rolled oats to the maple mixture. Stir everything together until well combined and all oats are coated with no dry spots remaining.
05 -
Spread the granola evenly across your prepared baking sheet, creating a thin layer.
06 -
Bake for 20-30 minutes total, making sure to stir once halfway through baking. The granola is done when it looks golden brown throughout.
07 -
Allow the granola to cool completely for about 30 minutes so it can firm up. Once cooled, break into smaller pieces if desired and store in an airtight container.
# Notes:
01 -
You can use pecan pieces or halves - pieces are usually less expensive, but either works beautifully in this recipe.
02 -
Unlike some granola recipes, maple syrup-based versions benefit from being stirred once midway through baking for optimal crispness.
03 -
Homemade granola keeps for about a month when stored in an airtight container after cooling completely.
04 -
If your granola seems sticky the next day, it might need more drying time. Pop it back in the oven at 300°F for 5-10 minutes to crisp it up more.