Michael's parents celebrated Christmas with us this year, and as usual they brought some of our favorite foods from New York, including Harrison Bakery pumpernickel bread, Polish kielbasa, and his mother's delicious Christmas cookies. This time they also brought us a half gallon of organic maple syrup from Adirondack Maple Farms in Fonda, NY. It is absolutely yummy stuff, a nice Grade A Medium Amber, and we've enjoyed it on pancakes and waffles, as well as in Maple Raisin Bran Muffins and other baked goods. It adds a nice flavor to this easy and relatively light maple pecan granola recipe.
I used to eat granola by the bowl, but now use it as a topping for my morning yogurt. So instead of a cup of granola, I eat about ⅓ cup with my yogurt, and that is the serving size in the nutrition calculation. Still tasty with fewer calories.
I now make all of my granola with gluten-free oats. If you need to follow a gluten-free diet, make sure that you purchase oats certified gluten and/or are grown under a gluten-free purity protocol.
[Updated June 18, 2012.]
Maple Pecan Granola
- large mixing bowl
- half sheet baking pan, lined with foil and coated with cooking spray
- 2 cups gluten-free oats
- ¼ cup dark brown sugar
- ⅛ teaspoon sea salt
- ½ cup pecan pieces
- ¾ cup golden raisins
- ½ cup maple syrup (Grade B recommended for stronger maple flavor. I typically use Trader Joe's brand.)
- 2 tablespoons sunflower oil
- Preheat oven to 300° F/150° C.
- In the large mixing bowl, stir together the oats and brown sugar, breaking up the sugar lumps. Add the salt, pecan pieces, and raisins and stir to combine. Add the oil and maple syrup and stir until the oats, pecans, and raisins are well coated. Spread on the prepared baking sheet.
- Bake for 30 to 40 minutes, stirring every 10 minutes. Don't forget to stir, otherwise you'll have burned granola. Cool completely on the pan and store for up to a week in an airtight container.