I was in an ice cream state of mind when I found myself wanting to bake a batch of granola. And if it’s ice cream for me, it means butter pecan. So I created its breakfast equivalent – plenty of oats toasted with buttery, salted pecans. Delicious for breakfast or dessert, served on top of ice cream or frozen yogurt.
3 cups of old-fashioned rolled oats
1 cup of shredded coconut
1/2 cup of light brown sugar, not packed (you want it to mix in thoroughly with the oats and nuts, which is harder to do if you’ve packed it first)
8 ounces of chopped pecans
8 Tablespoons of unsalted butter (1 stick)
1/2 cup of maple syrup
1/2 to 1 teaspoon of salt, to taste (start with 1/2 teaspoon, and you can mix in more salt when it’s baked)