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Stovetop Maple Pecan Granola

Stovetop Maple Pecan Granola

Most of the days our breakfast consists of oats mixed with shredded coconut, ground flax seeds, topped with frozen raspberries with hot almond milk poured over it. It’s ready in 5 mins and we can make it half a sleep. We always have the ingredients and we have one less decision to make. But, once in a while, I want to mix it up a bit. I crave something different, I crave something indulgent, sweet but still healthy-ish.

Recently I added to my repertoire this maple pecan granola. I make it on Sunday and keep it in an airtight container in the fridge. It’s good to know I have another breakfast option on an after-dinner snack ready.

Chocolate coconut granola recipe I posted last summer still remains my favorite. After all, I’m a chocoholic 😉 But this maple pecan granola is right behind it 😉

Making granola on a stovetop is my personal preference, even now, when we have an oven. I like that the granola isn’t too hard and doesn’t stick in big chunks. This way, it’s easier to control portion sizes and it’s done in about 10 minutes.

As the title says, key in this granola is maple syrup and pecan nuts. Another important ingredient, one that greatly enhances the taste, smell and sweetness of this granola is cinnamon. In case you don’t have pecans use walnuts, I’m sure they would work as good but do not skip cinnamon!

Maple Pecan Granola


Maple Pecan Granola


Servings: 8 – 9 (1/4 cups)

Ingredients:

  • 1 cup rolled oats
  • 1/2 cup quinoa puffs
  • 1/2 cup pecan nuts, roughly chopped
  • 4 dates, finely chopped
  • 3 tablespoons coconut oil
  • 2 tablespoons nut butter (e.g. almond, cashew, peanut …)
  • 2 tablespoons maple syrup
  • 1 – 2 teaspoons cinnamon

Directions:

  1. In a small pot melt the coconut oil. Whisk in the nut butter and maple syrup. Once combined remove from the heat.
  2. Heat a larger pan. Toast the oats, pecan nuts and quinoa puffs on the pan for a few minutes.
  3. Next, add the mixture of wet ingredients to the dry ingredients. Stir it all until the oats, puffs, and nuts are all coated.
  4. Add the chopped dates and toast for a few more minutes until all the liquid is evaporated or absorbed and the oats start to stick together.
  5. Turn off the heat and let the granola cool on the pan.
  6. Transfer to an airtight container and keep in the fridge.

What are your breakfast staples? Do you have a routine or do you solve breakfast dilemma every morning? 🙂



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