With cinnamon, protein-packed almonds, and silky pecans, this crunchy granola recipe will make your house smell heavenly, and absolutely melt in your mouth.
This simple granola recipe is the perfect companion to oh so many things.
Yogurt, cereal, the top of a smoothie, trail mix, and for solo snacking…I can eat two heaping cups of granola in one sitting. Hey, don’t judge. Granola is addicting, and you know it. 😉
You may have noticed, most of my food gets eaten in ridiculously large quantities. Binge eating health food can’t be that bad, right? No need to answer, I like living in my delusional semi-fatty world over here. Just to clarify, though, too much of anything can be a bad thing. Okay, conscience clear. Anyway…
My obsession with granola can probably trace back to one job…
It was at a breakfast spot in downtown Tempe called Ncounter. This was during the discovery period of my gluten allergy two years ago. I really couldn’t eat much there anymore, but granola was always safe. As an added bonus, I could cram it in my mouth quick enough to get back to serving in under a minute. (Always a plus in a food industry job.)
If you’ve ever tried the granola here, you know how completely addicting it is. I may have tweaked this recipe enough times that I like it even more.
Let’s get to baking while it’s still cold outside! (You know, for another three weeks in Arizona.)
Cinnamon Pecan Granola
- 5 c. (GF) oats
- 1 c. chopped pecans
- 1 c. sliced or slivered almonds
- 1.5 Tbs. cinnamon
- 1 tsp. nutmeg
- 1/2 tsp. Himalayan sea salt
- 1/2 c. baking Truvia
- 2 Tbs. molasses
- 1/2 c. original almond milk
- 2 Tbs. agave nectar
- 1/4 c. sunflower oil (can also substitute vegetable oil)
- 2 Tbs. vanilla extract
- Combine oats, pecans, almonds, cinnamon, nutmeg, and salt in a large bowl.
- Dissolve Truvia in almond milk, molasses, and agave nectar in the microwave for about 2 minutes or on the stove for 5-8 minutes until all sugar granules are dissolved.
- Add oil and vanilla to wet ingredients and stir to combine.
- Pour wet ingredients over dry ingredients slowly to coat evenly.
- Spread evenly across 2 or 3 baking sheets, making sure not to overcrowd.
- Bake at 315°F for 10 minutes, then stir on baking sheet. If using two racks, switch positions.
- Let bake for another 15-30 minutes, or until the oats start to brown.*
- Note: The thickness of your pan will determine how quickly the granola cooks. Thinner pans require less baking time. Also, take care not to let the edges and nuts burn. If the outsides start to brown more quickly, stir again.
- Let cool on pans