I’ve come to love homemade granola. When I first discovered my favourite granola recipe, no store-bought granola could compare. And the fact that it’s sweetened with maple syrup instead of sugar gives it extra bonus points in my book! I’ve been craving maple and pecans lately so I decided to switch things up a bit and adapt the recipe to make it more maple-pecan-y. It was a good decision and I’ll be happily putting this recipe into rotation.
And, since it’s back-to-school, you can turn this into a portable breakfast by packing it into jars (or tupperware) for kids to take on the road – so if you have any late sleepers they don’t have to miss out on breakfast. Just don’t forget to pack a long a little bottle of milk! (I make my own using Starbucks Frappuccino bottles.)
- 4 cups rolled oats
- 1 cup quick oats
- ½ teaspoon salt
- 1 cup chopped pecans
- ½ cup shredded coconut
- ¼ cup ground flaxseed (optional)
- ¼ cup warm water
- 6 tablespoons canola oil
- ½ cup maple syrup
- 2 teaspoons pure maple extract
- ⅔ cup raisins
- Mix together oats, salt, pecans, coconut and flaxseed in a large bowl.
- In a small saucepan combine water, oil, maple syrup and extract. Bring to a simmer. Remove from heat and pour over oat mixture. Toss to coat.
- Spray a large rimmed baking sheet with cooking spray and line with parchment paper (this will keep the paper from sliding around). Using your hands, squeeze the granola mixture together to create clumps as you transfer it to the baking sheet.
- Bake at 275ºF for 30 minutes. Stir in raisins and cook an additional 20-25 minutes, until lightly browned.
- Allow to cool completely before storing. Granola will crisp up as it cools. Store in a sealed container for up to one month.