• 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.

Ingredients

  • 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)
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PREP TIME 10 Min READY IN 1 Hr 10 Min
COOK TIME 1 Hr SERVINGS 8
MAIN INGREDIENT Rice/Grain
MEAL/COURSE Breakfast
COOKING METHOD Oven
CUISINE American
DIETARY NOTES Vegetarian, Comfort Food

Preparation

  1. Preheat the oven to 250 degrees
  2. Mix the dry ingredients together in a large bowl
  3. Separately, in a smaller bowl, mix the wet ingredients together
  4. Stir together the wet and dry ingredients
  5. Spread the mixture on a large sheet pan covered with parchment paper (makes it easier to pour the granola into a bowl or other container when you’re done)
  6. Bake the granola, stirring occasionally, for 45 minutes to an hour, depending on how dark you want it
  7. Cool completely and then store in an airtight container

Rating

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