Maple Pecan Granola

I am not a morning person, but I like a good, healthy breakfast to start my day. I am also a fan of saving money and avoiding processed foods. A typical breakfast consists of a soft boiled egg (I use an egg boiler, otherwise it is an overcooked hard-boiled egg), my special Yogurt (Plain or Greek sweetened with honey or maple syrup and flavored with LorAnn Oils Almond Emulsion) with some fruit (Mango in this example) and granola, and a cup of coffee. I usually flavor a 16 oz tub of yogurt on Sunday and it lasts about a week. I make two batches of Granola on Sundays as well because everyone in the house loves it. My husband likes to have about a cup and a half with almond milk when he doesn’t feel like making his usual oatmeal breakfast. My daughter puts about half a cup into a small container and adds dried fruits, more nuts and some wheat chex to make a quick trail mix.

This is by far my favorite granola and it saves me lots of money on my grocery bill. You can adjust the recipe any way you like. It is a simple ratio of 6 parts dry ingredients (not counting the spices) and one part wet ingredients. I use the One cup Prep bowls from Pampered Chef to measure my “parts,” but any container will work.

Ingredients

4 Cups Rolled Oats

1 Cup Chopped Pecans (The Pampered Chef Food Chopper makes quick work of this)

¾ Cup slightly crushed Bran Flakes (I just crumbled them by hand)

¼ Cup Wheat Germ

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½ Tsp. Cinnamon

½ Tsp Dried orange zest

¼ Tsp Salt

¼ Tsp Fresh grated Nutmeg

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½ Cup Maple Syrup

¼ Cup agave Nectar

3 Tbsp Olive Oil

1 Tbsp Walnut Oil

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Directions

Preheat oven to 300°F.  Mix dry ingredients and spices in large mixing bowl. Whisk Syrup, oils, and agave nectar, then pour over dry ingredients. Mix well using a rubber spatula.

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Spread evenly onto a lightly greased baking sheet. I prefer to use my Pampered Chef large Bar Pan.

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Place in center of oven and bake for 45-50 minutes or until oats are golden brown. Mix granola with a high heat resistant rubber spatula every 15 minutes.

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Remove from oven and place on cooling rack for about an hour or until granola is close to room temperature.

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Store in airtight container for up to one week. This one is the Ikea 365 two quart Dry Food Storage container

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