Maple Pecan Granola

 

I love the ease of granola for breakfast. I love the crunchy sweetness. I love that everybody in the family eats it happily without complaining. I love that my older children can serve themselves while I nurse the baby and sip my coffee.

And I love that this recipe is so simple that I can make it from memory in my groggy pre-caffienated state.

This recipe makes enough for our whole family to eat it for breakfast twice if served with yogurt, fresh fruit, and a tiny bit of self restraint! 

 In a mixing bowl, combine:

• 3 cups of old fashioned or "large flake" rolled oats
• 2 cups of chopped pecans
• 1/4 cup chia seeds (super-duper good for you and available at health food stores and well stocked grocery stores or online here)
• 1/2 tsp sea salt

In a small pot, combine:

• 1/2 cup coconut oil
• 1/2 cup real maple syrup
• a splash of vanilla extract

Heat until the coconut oil has melted.

Pour wet ingredients over the dry, and stir.

Spread granola out on two parchment lined cookie sheets and bake in a 300 degree oven for 12-15 minutes or until fragrant and slightly golden brown.

The trick to perfectly cooked granola is to remove it from the oven just before you are convinced it is done, because it will continue to cook a little even after you've removed it from the oven.

Cool completely before moving to a tightly sealed glass jar. 

Serve sprinkled on yogurt, alone as a yummy crunchy snack, or in a bowl with milk.

Enjoy!

 Thanks so much for visiting The Complete Guide to Imperfect Homemaking!