Maple pecan granola
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Quick oats, pecans and flaxseed tossed in a warm maple and brown sugar syrup and baked golden. Makes 12 cups to keep in an airtight container.
Ingredients
- 7 cups quick-cooking oats
- 1 cup chopped pecans
- 1/2 cup flaxseed
- 1 teaspoon salt
- 1 cup packed brown sugar
- 1/2 cup maple syrup
- 1/4 cup water
- 3 tablespoons canola oil
Equipment
- mixing bowl
- saucepan
- baking sheet
Directions
- In a large bowl, stir together the oats, pecans, flaxseed and salt. Set aside.
- In a small saucepan, combine the brown sugar, maple syrup, water and canola oil. Cook and stir over medium heat for 2-3 minutes, until hot.
- Pour the syrup over the oat mixture and toss until coated.
- Divide between two greased 15x10x1-in. baking pans.
- Bake at 300° for 30-35 minutes, until golden brown, stirring once.
- Let cool completely on a wire rack. Keep in an airtight container.
Notes
Prep 10 minutes, bake 30 minutes plus cooling. Safety: pecans and flaxseed are high in oil and go rancid; keep airtight and cool.
Nutrition
Serving: 96g | Calories: 405kcal | Carbohydrates: 61g | Protein: 9.7g | Fat: 15g | Saturated Fat: 1.8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 206mg | Potassium: 330mg | Fiber: 7.2g | Sugar: 26g | Vitamin A: 5.1IU | Vitamin C: 0.1mg | Calcium: 73mg | Iron: 2.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for 12 cups; quick-cooking oats counted as rolled oats, canola oil counted as vegetable oil. Brands and portions vary, so use it only as an approximation.
