September is a gold-tinged month – the sun bounces golden, warm light across yellowing leaves and straw-colored grass. As much as I try to resist the shifting seasons, I can’t deny the dwindling hours of daylight; the fiery sunsets that edge us toward fall.

Maple Pecan Granola | Tutti Dolci

How do you cope with change? I find myself snacking on handfuls of granola, seeking comfort and an antidote to time slipping away. It doesn’t hurt that each bite tastes of sweet maple syrup, toasty pecans, and warming cinnamon. If you could bottle up fall and serve it in a bowl, I’m almost certain you’d meet this cozy maple pecan granola. Now this is a change that even I, forever the summer girl, can embrace.

Maple Pecan Granola | Tutti Dolci

Print

Maple Pecan Granola

  • Yield: 7 cups

Ingredients

  • 4 cups rolled oats
  • 1 1/2 cups whole pecans
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 2 Tbsp coconut oil, melted
  • 3/4 cup dark amber maple syrup
  • 1 tsp vanilla extract
  • 1 large egg white, at room temperature

Instructions

  1. Preheat oven to 290Β°F and line a rimmed baking sheet with a silicone mat or parchment paper. Combine oats, pecans, cinnamon, and salt in a large bowl. Add coconut oil, maple syrup, and vanilla; toss to coat. Whisk egg white in a small bowl until frothy (about 1 minute); add to oat mixture and toss to coat.
  2. Use an offset spatula to spread mixture into an even layer on prepared baking sheet. Bake for 20 minutes, then use a large spatula to flip sections of granola. Press back into an even layer, rotate pan, and bake another 15 minutes. When granola is golden and feels dry to the touch, turn off oven and leave pan in oven for another 10 minutes to continue drying.
  3. Remove pan from oven and place on a wire rack to cool completely (the granola crisps as it cools). When completely cool, break into clusters (if you want to add dried fruit, stir in now). Store in an airtight container at room temperature for 1 to 2 weeks.

Nutrition

  • Serving Size: 2/3 cup
  • Calories: 320
  • Carbohydrates: 38

15 comments

  1. I made some maple pecan granola just last week—-I’ve had to hide it in the freezer as I just kept eating handful after handful! Yours looks divine!!

  2. I never make granola, I don’t know why because I love it. I’m going to have to make this, it would really perk up my breakfasts. I usually have overnight oats, but this stirred into my morning yoghurt would be a crunchy treat.

    Lovely pictures, they really showcase the granola without a lot of fuss, it’s perfect.

  3. Looks wonderful Laura. Maple and pecans make a delightful combination. I switched gears and made some maple granola last week too although I must say, I’m quite done with summer. With the weather still hot and humid here in NC for much of September, it gets a bit old πŸ™‚

Leave a Reply

Your email address will not be published. Required fields are marked *

*
*

© 2018 TUTTI DOLCI | PHOTO & RECIPE POLICY