Roasted Maple Pecan Granola
Whether you’re prepping a batch to elevate your autumn mornings, looking for the perfect homemade holiday gift, or eating it by the handful straight off the baking sheet, this foolproof Roasted Maple Pecan Granola recipe delivers maximum reward for very little effort.
Ingredients
- 3 cups old-fashioned rolled oats
- 2 cups raw pecans, roughly chopped into halves or thirds
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon flaky sea salt
- ½ cup pure maple syrup
- ⅓ cup peanut butter
- ⅓ cup unsalted butter
- 2 teaspoons pure vanilla extract
- 1 large egg white whisked until frothy
- ¾ cup dried cranberries
Instructions
- Preheat oven to 300ºF (150ºC) and prepare large parchment-lined baking sheet.
- In a large bowl, stir together oats, chopped pecans, cinnamon, ginger, nutmeg, and flaky sea salt.
- In a small saucepan over low heat, whisk together the maple syrup, peanut butter, butter, and vanilla until combined and it’s just starting to bubble, about 4-5 minutes.
- Pour the warm maple mixture over the dry ingredients and stir until well-coated, then gently fold in the frothy egg white until evenly distributed.
- Spread evenly into baking sheet, pressing down firmly with a spatula or the back of a wooden spoon to encourage clusters, and bake for 30 minutes (do not stir) until golden brown.
- Remove from oven, immediately sprinkle the dried cranberries evenly over the hot granola, and let cool completely (the granola will harden and form giant clusters as it cools) before breaking up and transferring to storage containers. This can take anywhere from 45 minutes to an hour.
Notes
Storage: Granola will keep well in an airtight container in a cool, dry place for up to 3 weeks.