Instructions
1. Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper.
2. In a large bowl, combine the rolled oats, chopped pecans, cinnamon, and salt. Stir well to ensure everything is evenly distributed.
3. In a separate smaller bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract until well combined.
4. Pour the wet ingredients over the dry ingredients. Mix everything thoroughly with a spatula until all the oats and nuts are evenly coated. This might take a few minutes, but it’s crucial for achieving that perfect crispiness.
5. Spread the granola mixture evenly in a single layer on the prepared baking sheet. Don’t overcrowd the pan; use two sheets if necessary.
6. Bake for 30-40 minutes, stirring gently every 15 minutes, until the granola is golden brown and fragrant. Keep a close eye on it during the last 10 minutes to prevent burning, as ovens can vary.
7. Once baked, remove the granola from the oven and let it cool completely on the baking sheet. It will crisp up significantly as it cools. Resist the urge to snack on it while it’s warm; that’s when it crumbles most.
8. Once fully cooled, stir in any optional add-ins like dried cranberries or chocolate chips.
9. Store the cooled granola in an airtight container at room temperature for up to 2-3 weeks.
short tips
* For extra clusters, gently press the granola mixture down onto the baking sheet before baking and try to avoid stirring it too much during the initial baking time. Break it up once it’s completely cooled.
* Feel free to experiment with other nuts like walnuts, almonds, or even seeds like pumpkin or sunflower seeds.
* Adjust the amount of maple syrup to your sweetness preference.
* For a different flavor profile, try adding a pinch of nutmeg or cardamom.
* Make a large batch! This granola is perfect for meal prep and makes a wonderful homemade gift.
