Maple Pecan Granola
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/2 tsp cinnamon
- 3 c old fashioned rolled oats no instant or quick
- 2 c pecans rough-chopped
- 3/4 c shredded coconut
- 1/4 c sunflower seeds hulled
- 3 tbs light brown sugar packed
- 2 pinches of sea salt
- 1/4 c coconut oil melted and cooled
- 1/4 c + 2 tbs maple syrup
- 1/2 tsp vanilla bean paste or vanilla extract (i use rodel
- Carbohydrate 37.1490783333333 g
- Cholesterol 0 mg
- Fat 18.0607866743312 g
- Fiber 5.60721684010824 g
- Protein 6.88796166666667 g
- Saturated Fat 11.5226391732965 g
- Serving Size 1 1 ½ Cup (73g)
- Sodium 6.93666666666667 mg
- Sugar 31.5418614932251 g
- Trans Fat 1.50544216711888 g
- Calories 328 calories
Line sheet pan with parchment paper and set oven at 260F.In a mixing bowl, add the rolled oats, pecans, coconut, sunflower seeds, brown sugar, salt, and cinnamon. Set aside.In a spouted measuring cup, combine the melted coconut oil, maple syrup and vanilla bean paste. Stir. You will see separation.Pour wet ingredients into the dry. Using a wooden spoon or your hands, mix throughly, ensuring that each, individual dry ingredient gets some wet on it.Press the granola into the pan, in one even layer.Place the pan in preheated oven and bake for 1 hour. Rotate the pan, turn the oven up to 275F, and bake for an additional 15 minutes. Do not stir the granola, or clustering will be greatly reduced.Allow the granola to cool completely before transferring to a storage container. Doing this will ensure crunchy clusters.
