Homemade Honey Pecan Granola (Print version)
Crunchy homemade honey pecan granola with golden oats, buttery pecans, vanilla, and crisp clusters that keep well for busy breakfasts.
# Ingredients:
For the granola
01 -
3 cups (300 g) certified gluten-free old-fashioned rolled oats
02 -
1 1/4 cups (135 g) pecans, roughly chopped
03 -
1 teaspoon ground cinnamon
04 -
1/2 teaspoon fine salt
05 -
1/3 cup (115 g) honey
06 -
3 tablespoons (42 g) unsalted butter
07 -
2 tablespoons (25 g) packed light brown sugar
08 -
1 teaspoon vanilla extract
Optional after baking
09 -
1/2 cup (65 g) dried cranberries, raisins, or chopped dates
# Instructions:
01 -
Preheat the oven to 300 F. Line a rimmed baking sheet with parchment paper.
02 -
In a large bowl, stir together the rolled oats, pecans, cinnamon, and salt until evenly mixed.
03 -
In a small saucepan over low heat, melt the honey, butter, and brown sugar together until smooth, 2-3 minutes. Remove from the heat and stir in the vanilla.
04 -
Pour the warm honey mixture over the oats and pecans. Fold with a spatula until the oats look evenly glossy with no dry patches.
05 -
Spread the mixture on the prepared pan in a thin layer and press it down lightly. Bake for 24-28 minutes, stirring the edges once halfway through and pressing the granola flat again.
06 -
Let the granola cool completely on the pan for at least 35 minutes. Break it into clusters, then stir in dried fruit if using.
# Good to know:
01 -
Granola crisps as it cools, so let it rest before breaking it up.
02 -
Store airtight at room temperature for up to 3 weeks.
03 -
Use certified gluten-free oats if serving someone who avoids gluten.