Don't you love good, crunchy granola in your yogurt! I am planning ahead for Easter breakfast and thought a yummy granola would be nice to have on hand. This would be great for a shower or brunch if you were having a breakfast bar. The recipe is actually Maple Pecan Granola but I chose to add low sugar Craisins due to allergies. It is amazing... .I think the Maple Pecan would be amazing too! Also, I doubled the recipe!
Maple Pecan Granola (adapted from Sally's Baking Addiction)
2 cups old-fashioned oats
1/2 cup pure maple syrup
1/4 cup dark brown sugar
3/4 chopped pecans (I added Craisins instead)
2 Tbsp melted coconut oil
1 tsp ground cinnamom
pinch of salt
Preheat oven to 300. Line a baking sheet with parchment paper. In a large bowl, combine all ingredients and stir until moistened. Pour onto prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. If your parchment paper is long enough and has handles over the end of the baking sheet, lift it off and allow to cool. Gently move around to separate the granola chunks. Allow to cook completely and store in an airtight container for up to three weeks.
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