get your granola on

I have a morning routine.  Don’t you?  Doesn’t everyone?

Here’s what mine looks like:

1.) Wake up and look at the clock (does that count as a step?)

2.) Roll out of bed, take a look in the mirror, and then quickly look away so as not to obsess for the next 5 minutes over my bedhead.

3.) Go scout out something for breakfast.  Carbs are good.  Really good. 

4.) Don’t forget the coffee.

5.) Trek back to my room to get dressed, etc.

6.) Act unpredictably from here on out.

Anyway, this morning my breakfast consisted of greek yogurt, strawberries, and homemage granola.  Maple Pecan Granola. 

It was quite the tasty breakfast.

It’s a very straightforward granola recipe – not too sweet or too greasy.  The whole thing is finished off with a generous sprinkle of cinnamon sugar just before going into the oven.

Yum.

This recipe is great for breakfast – either with fruit and yogurt (as I did) or with just a splash of milk.  But it would also work well baked on top of stone fruits, such as peaches or plums, and served with fresh whipped cream or vanilla ice cream.

I shouldn’t have said that.  That was a dangerous proposition. 

 

Maple Pecan Granola with Cinnamon Sugar Sprinkle

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Yield 8 Servings

For the BASE:

-3 C. Rolled or Quick Oats (I only had quick oats in the house, so that’s what I went with.  Typically, granola is made with the rolled variety.)

-1 1/2 C. Pecans, Coarsely Chopped

-1/3 C. Canola Oil (Plus extra for lightly greasing the pan)

-1/3 C. Real Maple Syrup (Trader Joe’s has a good one)

-1/2 tsp. Orange Extract (Optional, but the hint of citrus is quite nice)

-1/2 tsp. Kosher Salt

For the SPRINKLE:

-3 Tbs. Granulated Sugar

-1 Tbs. Cinnamon

Preheat the oven to 425 degrees F.  Line a heavy-bottomed baking sheet with foil.  Lightly grease the foil with the extra canola oil.  Set aside.

Mix together the 2 ingredients for the cinnamon sugar sprinkle.  Set aside. 

In a large bowl, mix together oats and pecans until evenly distributed.  Then add in oil and maple syrup.  Mix thoroughly until the oats and the pecans are coated.  Add in kosher salt and orange extract. 

Transfer the oat mixture to the prepared baking sheet and spread out in an even layer that is about 1/4 inch thick.  Sprinkle the cinnamon sugar over top, being sure to get all edges and corners as well.

Bake in the oven (center rack, please!)  for 10 minutes.  Then lightly toss the granola with a heat-resistant spatula – this is to ensure that nothing burns.  Return to the oven for another 5 minutes.  Remove from oven and toss with the spatula once again.  Let cool.

Slice some strawberries in the meantime, if you’d like. 

The finished product should be golden and crisp (it will get more crisp as it cools). 

Try it out!

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7 Responses to “get your granola on”

  1. Baking now…smells like cinnamon rolls! Cannot hardly wait for the timer. Thanks for the recipe!

  2. I bake a batch of granola weekly. I’ve tried many, many recipes, but I’ve never sprinkled with cinnamon sugar. Yummm. I’m preheating the oven now! You have a great blog.

  3. This recipe looks like the perfect thing to serve as part of a breakfast buffet I will be hosting! Thanks for sharing it.

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