Honey Pecan Granola

This homemade honey pecan granola transforms ordinary breakfast into something truly special with its perfect balance of sweetness and crunch. It's become my signature dish for weekend brunches and thoughtful homemade gifts.

I first created this recipe when looking to cut costs on store-bought granola. What started as a budget-friendly alternative has become a weekly tradition in our home, with my children helping to mix the ingredients and eagerly waiting for that first warm, fragrant batch to cool.

Ingredients

• Honey: Adds natural sweetness and helps create those desirable clusters. Look for local raw honey for best flavor
• Brown sugar: Contributes deep caramel notes. Dark brown sugar works well for extra molasses flavor
• Salted butter: Creates richness and helps with browning. European-style butter with higher fat content makes a noticeable difference
• Salt: Enhances all flavors and balances sweetness. Flaky sea salt adds a pleasant occasional burst of flavor
• Vanilla extract: Adds warmth and complexity. Pure extract rather than imitation makes a substantial difference
• Pecan pieces: Provide buttery richness. Toast them lightly before adding for intensified flavor
• Rolled oats: Form the hearty base. Choose thick-cut old-fashioned oats for optimal texture, not quick-cooking varieties

Step-by-Step Instructions

Prepare Your Space:

Preheat your oven to exactly 300°F and line a rimmed baking sheet with parchment paper, ensuring the paper extends slightly up the sides to prevent sticky spillage. The moderate temperature allows the granola to toast evenly without burning the honey.

Create The Binding Syrup:

Combine honey, brown sugar, butter, and salt in a medium saucepan over medium heat. Stir gently but consistently with a heat-resistant spatula, watching as the butter melts completely and the sugar dissolves, approximately 5 minutes. You want a smooth mixture without any graininess, which indicates the sugar has fully incorporated. Remove from heat and stir in vanilla extract, allowing the mixture to cool slightly for 2 minutes.

Combine Dry And Wet Ingredients:

Add pecan pieces and rolled oats to your saucepan with the honey mixture. Using your spatula, fold the ingredients together thoroughly, working around the pot to incorporate all dry ingredients. Continue mixing until every oat is coated with the sticky syrup, about 2 minutes of stirring. This ensures even flavor distribution and proper clustering.

Prepare For Baking:

Transfer your granola mixture to the parchment-lined baking sheet. Use your spatula to spread it into an even layer approximately ½-inch thick across the entire sheet. Press down gently to compact the granola slightly, which helps with cluster formation. Ensure the mixture reaches all corners for even baking.

Bake To Golden Perfection:

Place your baking sheet on the middle rack and bake for 20-30 minutes. The granola is ready when the edges turn a light golden brown and your kitchen fills with a nutty aroma. For extra crispness, gently stir the granola once at the 15-minute mark, being careful not to break up too many clusters.

Cool And Store:

Allow your freshly baked granola to cool completely on the baking sheet for at least 30 minutes. The granola continues to crisp as it cools. Once cooled, break the sheet into clusters of your preferred size using your hands. Transfer to an airtight container for storage, where it will maintain freshness for up to two weeks.

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The pecan pieces are truly the secret star of this recipe. Their natural oils release during baking, infusing the entire batch with a subtle buttery flavor that store-bought versions simply cannot match. Last Christmas, I packaged this granola in decorative jars with handwritten labels for neighbors and teachers. The requests for the recipe poured in for weeks afterward.

Customization Options

This honey pecan granola recipe serves as an excellent base for endless variations. Try adding a half cup of dried cranberries or cherries after baking for delightful bursts of tartness that complement the sweet honey. For a chocolate twist, sprinkle in dark chocolate chips once the granola has completely cooled. Coconut enthusiasts will appreciate adding a quarter cup of unsweetened coconut flakes before baking. Whatever additions you choose, maintain the same ratio of wet to dry ingredients to preserve the perfect cluster formation.

Storage Solutions

Properly stored granola maintains its freshness and crunch for remarkably long periods. For everyday use, keep your granola in an airtight glass container at room temperature for up to two weeks. The key is ensuring the granola has cooled completely before storage to prevent condensation which leads to sogginess. For longer preservation, this granola freezes beautifully for up to three months in freezer-safe containers. I portion mine into weekly servings before freezing to minimize exposure to air each time I need some.

Serving Suggestions

While delicious eaten by the handful, this granola truly shines when incorporated into proper meals. Layer it with Greek yogurt and fresh berries in a parfait glass for an impressive breakfast that balances protein, fruit, and complex carbohydrates. Sprinkle it atop ice cream or pudding for a contrasting crunch against creamy desserts. My family particularly enjoys it as a topping for baked apples or pears with a dollop of whipped cream for a simple yet elegant dessert. The sweet, toasty flavor also pairs wonderfully with tart fruits like grapefruit segments.

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Simple ingredients, perfect results—this honey pecan granola adds a little magic to every bite.

Frequently Asked Questions

→ How do I store honey pecan granola?

Store the granola in an airtight container at room temperature for up to two weeks. Ensure it’s completely cooled before storing to maintain crispiness.

→ Can I use unsalted butter for this granola?

Yes, you can use unsalted butter. Simply add an extra pinch of salt to balance the flavors.

→ Can I substitute pecans with other nuts?

Absolutely! Walnuts, almonds, or hazelnuts are great alternatives that work well in this recipe.

→ How do I make the granola extra crispy?

For extra crispiness, stir the granola halfway through baking to ensure even toasting, and let it cool completely before storing.

→ Can I use quick oats instead of rolled oats?

Rolled oats are recommended for the best texture, but quick oats can be used for a slightly finer consistency.