Butter Pecan Granola

I like to put granola on all kinds of things … on my yogurt; over ice cream, in cookies & muffins … but really do not like the ‘store bought’ brands. Often, you find so much dust on the bottom of the box, that is actual just that…DUST!

This recipe is easy to whip up; I keep it in an airtight container on my counter, and if I’m lucky, it lasts about a month!

In a large bowl, mix all the dry ingredients; then add the butter/syrup mixture and well:

granola d

When all the ingredients are evenly coated, pour onto a parchment paper lined baking sheet & pop into your preheated oven:

granola c

Give the granola a good stir every 10 minutes, so that it bakes to an even gold colour:

I store mine in an airtight container on my counter:

granola 2

If you pack it into pretty jars, it makes a lovely gift on its own or part of a gift basket!


I also like to add different ingredients to change-up the flavour; like pumpkin seeds, different kinds of nuts, like walnuts or hazelnuts. You can add raisins, dates or other dried fruit when the mixture has cooled out of the oven or even mix up the spices. I make a chai spice batch every now & then and it is heavenly …

Give it a try!

Butter Pecan Granola


  • 2-1/2 cups old-fashioned rolled oats
  • 1 cup sweetened shredded coconut (I prefer unsweetened)
  • 1/2 cup chopped almonds
  • 1/2 cup chopped pecans
  • 1/4 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/4 cup butter
  • 1/2 cup maple syrup
  • 1/4 tsp salt
  • 1 tsp vanilla extract


  1. Preheat oven to 300F.
  2. In a large bowl, combine the oats, coconut, almonds, pecans, brown sugar & cinnamon.
  3. In a small pot on medium heat, melt the butter.  Stir in the maple syrup and the salt. (I prefer to use a 2 cup measuring cup – measure the maple syrup & add the butter, then microwave in short bursts until the butter has melted; then add the salt & vanilla)
  4. Remove from the heat and stir in the vanilla.
  5. Pour the butter/syrup mixture over the oats/nuts mixture and stir until well blended.
  6. Pour onto a large, parchment paper lined sheet pan.
  7. Bake for 30 minutes, stirring ever 10 minutes to achieve an even colour.
  8. Remove from oven, cool and transfer to large container.

As always, let me know if you tried this recipe and how it turned out for you…

Until next time, Connie 😄


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