Maple pecan granola
Big, crunchy clusters of oats and pecans baked with maple syrup and olive oil, and a jar of it makes every bowl of yogurt or milk feel like a treat.
- 85 min total
- 10 min hands-on
- Anyone can make this
- Serves 8
- About $1.19 a serving
- 350 calories
- Good the next day
- Vegan
- Dairy-free
Dolly says: Make the full amount, and tomorrow’s breakfast is already done.
Ingredients
For 8 servings.
- 1 cup pecans, roughly chopped
- 3 cups rolled oats
- ½ cup maple syrup
From your pantry
- 1 tsp ground cinnamon
- ½ tsp salt
- ⅓ cup olive oil
- 1 tsp vanilla extract
Each serving has about 350 calories, 6 g protein, 38 g carbs and 21 g fat, and costs about $1.19 at typical US grocery prices. Both are estimates from what the recipe uses.
Steps
Tap an underlined word for a quick explanation.
the oven to 300°F and line a large with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
the pecans.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
the oats, pecans, cinnamon and salt together in a large bowl.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
the maple syrup, olive oil and vanilla in a small bowl, pour it over the oats and until every oat is shiny.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Spread it on the in a flat, even layer and press it down firmly with the spatula.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Dolly’s tip: Pressing it down is what makes big clusters.35 to 40 minutes, turning the pan halfway but not stirring, until and .
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Timer: 35 min
Let it cool completely on the pan, at least 30 minutes, then break it into clusters.
Timer: 30 min
Dolly’s tip: It’s still soft when it comes out of the oven. It turns crunchy as it cools.Keep it in a jar or airtight container for up to 2 weeks.
Plan this in Dollop, and get the grocery list
Dollop plans your breakfasts along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
