Aunt Lisa’s Salted Maple Pecan Granola

Granola is a popular breakfast option that is not only delicious but also packed with nutrients. Aunt Lisa's Salted Maple Pecan Granola is a delightful twist on this classic breakfast staple, offering a unique flavor profile that is sure to please your taste buds.

What makes Aunt Lisa's Salted Maple Pecan Granola special?

Aunt Lisa's Salted Maple Pecan Granola stands out from the crowd due to its perfect balance of sweet and salty flavors. The combination of maple syrup, pecans, and a touch of salt creates a harmonious blend that is both satisfying and indulgent.

Not only is Aunt Lisa's Salted Maple Pecan Granola delicious, but it is also a healthy choice for your breakfast. Pecans are a great source of antioxidants and healthy fats, while maple syrup provides a natural sweetness without the need for added sugars.

There are endless ways to enjoy Aunt Lisa's Salted Maple Pecan Granola. You can sprinkle it over yogurt, enjoy it with milk as a cereal, or even eat it by the handful as a satisfying snack. However you choose to enjoy it, Aunt Lisa's Salted Maple Pecan Granola is sure to become a staple in your pantry.

Ingredients

• 1/2 cup melted coconut oil
• 1/2 cup pure maple syrup
• 1/2 teaspoon real vanilla extract
• 1 teaspoon cinnamon (optional)
• 1 teaspoon salt
• 3 cups rolled oats
• 1 cup pecans (chopped or halves, your preference)
• 1/2 cup coconut chips

Instructions

• Preheat oven to 325 degrees.  Line a standard cookie sheet with parchment paper if desired (it’s not necessary, just less messy), and set aside.
• In a large bowl, whisk together oil, maple syrup, vanilla extract, cinnamon if using, and salt until fully combined.
• Add oats, pecans, and coconut to the bowl and stir everything together until the dry ingredients are completely coated in the wet and evenly incorporated.
• Dump the mixture out onto the cookie sheet and spread evenly to form one layer, covering the entire sheet.
• Bake for 20 minutes.  Remove from the oven, stir so everything gets moved around and flipped over.  Bake 20 more minutes.  Stir again.  Then bake for 5-10 additional minutes, watching carefully to make sure the pecans are not burning (it happens fast).  Remove from the oven when toasted to your liking.
• Let the granola cool completely in the pan before placing in an airtight container (I use a large glass jar or large freezer bag).  Store at room temperature for up to 2 weeks.