I love pecan pie so much but I also rarely ever eat pecan pie. I maybe have it once a year or so at thanksgiving. If you’ve ever made it’s one of those that once you see the amount of sugar that actually goes into it it kind of turns you off it. It’s been a couple years since I’ve had it but oh boy do I love it. So when I accidentally made granola that reminded me so much of pecan pie I was pretty pleased.
I intended on making this granola naturally sweetened with just maple syrup and maybe with coconut sugar too. Then I decided screw it and went with brown sugar alongside the maple syrup. I’m pretty sure that’s what sent this granola over the top and why it ended up tasting like pecan pie.
The pecans basically get candied giving it that same sweet taste but since you’re making it yourself you can adjust the amount of sweetness that you like. You can only do 1 tbsp of brown sugar to cut down on some sweetness or you can use coconut sugar to keep it completely refined sugar free! The syrup keeps everything suck together so you get those nice big chunks of granola after it’s baked.
It was basically impossible to stop grabbing bites of this granola every time I walked by it after it was made. I’ve also been using it to topped some cooked apples with a little bit of yogurt. It basically ends up tasting like apple crisp which is probably my favorite dessert. Especially this time of year!
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and see what you create in your kitchen.
Pecan Pie Granola (Vegan + Gluten Free)
This pecan pie granola requires only 7 simple ingredients & 20 minutes to bake.It's perfect with fresh fruit, yogurt, or just on it's own as a simple snack!
- 1 1/2 cup oats
- 1/2 cup chopped pecans
- 1/4 cup maple syrup
- 2 tbsp brown sugar
- 3 tbsp coconut oil
- 1 tsp vanilla extract
- 1/4 tsp salt
Preheat oven to 340*
In a medium size bowl mix the oats and pecans and brown sugar. Pour in maple syrup and coconut oil and mix well making sure the oats and pecans are well coated with the wet ingredients
Spread onto a baking sheet lined with parchment paper in a single layer tightly together.
Place into oven for 20 minutes turning half way through so the each side gets evenly baked. Be careful not to burn your granola but don’t mix it during the baking as you want it to all stick together.
Remove from oven and let sit for 5-10 minutes then once cooled break up with a knife into chunks.
Keep in an airtight container for up to 2 weeks or in the freezer for a few months.
Know your oven - I baked my granola at 340 because my oven doesn’t get as hot so if you’re oven does you can bake it at a lower temperature to ensure your granola doesn’t burn.