Maple Pecan Vanilla Granola
by RorySome of our favorite AllSpice ingredients including Vanilla Paste, Saigon Cinnamon, and Roasted Walnut Oil combine with other tasty ingredients to make this delicious snacking granola you'll love.
Maple Pecan Vanilla Granola
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Category
Snacks & Party
Ingredients
3 C. Old-Fashioned Rolled Oats
2 C. Pecans, Roughly Chopped
3/4 C. Shredded Coconut
1/4 C. Sunflower Seeds, Hulled
3 Tbsp. Light Brown Sugar, Packed
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2 Pinches Sea Salt, Fine (Roughly 1/8 tsp.)
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1/2 tsp. Cinnamon, Saigon Ground
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1/4 C. Roasted Walnut Oil
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1/4 C. + 2 Tbsp. Runamok Cinnamon Vanilla Maple Syrup
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1/2 tsp. Vanilla Paste
Directions
Line sheet pan with parchment paper and preheat oven to 260°F. In a mixing bowl, combine the rolled oats, pecans, coconut, sunflower seeds, brown sugar, salt, and cinnamon. Set aside.
Using a liquid measuring cup, combine the walnut oil, maple syrup and vanilla bean paste. Whisk lightly. You will see separation of the ingredients.
Pour wet ingredients into the bowl of dry ingredients. Using a wooden spoon (or your hands), mix ingredients together throughly, ensuring every bit of the dry ingredients gets coated in the wet ingredients.
Transfer the granola into the parchment-lined pan, pressing it into one even layer.
Place the pan in preheated oven and bake for 1 hour. Rotate the pan 180°, turn the oven temperature up to 275°F, and bake granola for an additional 15 minutes. Do not stir while it is baking, or finished batch of granola will have fewer clusters.
Remove baking sheet from oven, and allow the granola to cool completely before transferring to a storage container. Doing this will ensure the granola will break into larger, crunchy clusters.
Store in a covered container, at room temperature, for up to three weeks. Granola can also be frozen for up to one month.