makes about 7 cups; about 14 servings
Preheat oven to 300F.
In a large bowl, mix together the oats, pecans, pumpkin seeds, sunflower seeds, and cinnamon.
In a measuring cup or small bowl, combine the oil (if using coconut oil, warm it to a liquid state), maple syrup, and maple extract. Mix well.
Pour the maple mixture over the oat mixture and mix well.
Turn the granola out onto a 15x10 jelly roll pan.
Bake in preheated oven for 1 hour, stirring well every 15 minutes.
Remove from oven, stir again, and mix in the dried fruit.
Cool completely. Store in an airtight container.
Original Maple Pecan Granola Post
- 4 c rolled oats (not quick)
- 1 c raw, unsalted pecans, chopped
- 1/2 c raw, unsalted pumpkin seeds (pepitas)
- 1/2 c raw, unsalted sunflower seed meats
- 1 Tbs cinnamon
- 1/2 c oil (unrefined coconut oil is my first choice, but extra virgin olive oil or a good quality canola work well, too)
- 1 c pure maple syrup
- 1 tsp pure maple extract (such as Cook's Pure Maple Extract)
- 1 c dried fruit (apples, pears, rasins, cranberries, or a combination)
In a large bowl, mix together the oats, pecans, pumpkin seeds, sunflower seeds, and cinnamon.
In a measuring cup or small bowl, combine the oil (if using coconut oil, warm it to a liquid state), maple syrup, and maple extract. Mix well.
Pour the maple mixture over the oat mixture and mix well.
Turn the granola out onto a 15x10 jelly roll pan.
Bake in preheated oven for 1 hour, stirring well every 15 minutes.
Remove from oven, stir again, and mix in the dried fruit.
Cool completely. Store in an airtight container.
Original Maple Pecan Granola Post
