Maple-Pecan Granola
Vermont maple syrup, fresh pecans, and a generous amount of pure vanilla make this crunchy cereal a favorite in my house. It is not rich or overly sweet, and it is so easy, the ingredients can be combined in the time it takes the oven to heat. For variations, I like to replace the pecans with walnuts or hazelnuts, and use 1/2 teaspoon nutmeg instead of the cinnamon.Makes about 5 cups
Ingredients
- 4 cups 1 pound gluten-free oats
- 1 cup coarsely chopped pecans
- 1/3 cup packed brown sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon coarse kosher salt
- 1/3 cup maple syrup, preferably grade B, for richer flavor
- 1/3 cup canola oil
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 300°F. Combine the oats, pecans, sugar, cinnamon and salt in a large bowl and mix well. Add the syrup, oil, and vanilla and stir to mix well.Transfer the oat mixture to a heavy large rimmed baking sheet.
- Bake the granola until fragrant and toasted, about 1 hour. Stir well, and then cool completely. Store in an airtight container.