Seeded Pecan Granola
Maple-glazed pecans, coconut oil and a hint of spice bring big flavor to this crunchy, cluster-packed granola, adapted from the restaurant Jon & Vinny's in Los Angeles. If you don't have flaky sea salt, kosher salt is fine; just use slightly less (about 3/4 teaspoon, give or take).
- Serves: 8 persons
- 1 ½cups/160 grams raw pecans, broken into rough halves and quarters
- ½cup plus 2 tablespoons/145 milliliters maple syrup
- 3 ⅔cups/340 grams old-fashioned rolled oats
- ¾cup/100 grams raw pepitas (pumpkin seeds)
- ¾cup/100 grams raw sunflower seeds
- ¼cup/55 grams sugar
- 1teaspoon flaky sea salt
- ¼teaspoon ground cinnamon
- ⅛teaspoon grated nutmeg
- ⅛teaspoon ground ginger
- ½cup/120 milliliters unrefined coconut oil, melted (or use sunflower oil, or a combination)
Step 1Heat oven to 375 degrees (or 350 degrees if you are using convection). Line rimmed baking sheet with parchment paper.
Step 2In a small mixing bowl, toss pecans with 1/4 cup maple syrup. Set aside.
Step 3In a separate medium-size bowl, combine oats, pepitas, sunflower seeds, sugar, salt, cinnamon, nutmeg, ginger and oil with the remaining 1/4 cup plus 2 tablespoons maple syrup. Spread oat mixture on the prepared baking sheet. Bake for 7 to 10 minutes or until the edges are just starting to turn golden. Remove pan from oven and use a fork to gently rake the edges in toward the center and the center out toward the edges. Return to oven and bake for 7 to 10 more minutes or until edges are golden, then repeat raking process.
Step 4Sprinkle the maple-coated pecans over the top of the granola and bake for a final 7 to 10 minutes, or until the granola is evenly golden. Remove pan from oven, rake once more, and let cool completely. Store airtight at room temperature for up to 2 weeks.