breakfast, snack

maple pecan granola

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Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset

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Processed with VSCOcam with f2 preset

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Can we talk for a second about the fact that THANKSGIVING IS NEXT WEEK?! Oy, does time fly. I am super excited about it- I’ve got a little brunch collaboration planned with my roommate Britni, whose recent endeavors in the magical world of floral design have led to the creation of her blog  which you should most definitely check out!! Stay tuned for photos of flowers and brunch nom-noms next week.

In the meantime, a quick lil post for this granola recipe, which I am sorry to have kept to myself for so long! I make this pretty much on a weekly basis, and my roommates consistently walk down on Saturday mornings thinking I’ve baked cookies at 8am but really it’s this no-added-sugar, fiber-packed, yummy-packed granola! Enjoy!

maple pecan granola

Ingredients:
1 cup chopped pecans
3 cups oats (my favorite is Bob’s Red Mill (R) quick-cooking rolled oats, as I find it clumps the best, but you can use any old-fashioned or quick-cooking oats)
1/2 tsp salt
1/4 cup honey
1/4 maple syrup
3 Tbsp coconut oil
1/4 tsp vanilla extract

Directions:
1. Preheat oven to 350 degrees Fahrenheit
2. Mix pecans, oats, and salt in a large bowl
3. Combine honey, syrup, and coconut oil in a small microwave-safe bowl. Microwave for 1 minute. Stir to dissolve oil, then add vanilla.
4. Pour honey mixture over the oats and stir to coat evenly
5. Spread mixture on a baking sheet (does not need to be greased). Try to spread the mixture as evenly as possible, noting that the thinner you spread it out, the crisper the granola will get
6. Bake for 7 minutes, then use a spatula to flip the granola over as best as you can. I find it easiest to bring the granola in from the edges (which tend to crisp the fastest) into the center of the pan, then redistribute the mixture and spread it thinly again.
7. Bake for another 7 minutes
8. Cool completely on the pan, then break into clumps!

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