Looking for a delicious granola recipe that's perfect for all of your breakfast bowls? You will love this easy and delicious Pecan Pie Granola recipe. It's packed with warm and toast flavor and spices that remind me of a delicious and sweet pecan pie. This granola is so delicious with fruit flavored yogurt or coconut yogurt, and brings in the pie crust flavors of a delicious pie! Keep reading for the full recipe and substitution options.
Substitutions:
Coconut Sugar Substitutes - if you don't have access to coconut sugar, or simply prefer to swap it for something else, you can substitute it with any granular sweetener that has a 1:1 ratio with sugar. This includes real sugar or monkfruit sweetener. Just make sure not to substitute it with a liquid sweetener, like additional maple syrup. This will change the texture.
Pecans/Walnuts - if you are not a fan of pecans or walnuts, you can swap for just about any other nut. I would stick to pecans, walnuts, almonds and/or cashews.
Maple Syrup - if you prefer to swap out the maple syrup, you can substitute it for most other liquid sweeteners. This includes honey, agave or a sugar free syrup of your choice. However keep in mind that a sugar free option may react different in the oven and may require more or less bake time.
Tahini - not a fan of tahini? Not a problem! You can swap it for any creamy nut butter, like peanut butter, almond butter or cashew butter. Just make sure you're using an extra creamy nut butter, not a chunky one.
Recipe
Ingredients
2 Cups rolled oats
1 Cup raw pecans
1 Cup raw walnuts
1/2 Cup brown coconut sugar
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp flakey salt
1/2 Cup tahini
1/3 Cup maple syrup
Directions
Preheat your oven to 325F and set aside greased baking sheet (or parchment lined baking sheet).
Chop up about 3/4 of the pecans and walnuts to about pea size of smaller pieces. Save the remaining 1/4 pecans and walnuts whole.
In a large bowl, whisk together all of the dry ingredients, including the chopped and whole walnuts and peanuts.
Add the wet ingredients to the bowl with the dry ingredients and mix well to fully coat all of the dry ingredients. You should have a wet sand texture when ready.
Spread the granola mixture out on the greased or lined baking sheet. Use clean hands or a spatula to press the mixture into a flat, densely packed layer that is less than 1/2" thick.
Bake for 22-25 minutes or until golden brown.
Allow to cool completely before breaking into clusters. This is extremely important to achieve large crunchy clusters.
Storage: store in an airtight container at room temperature for up to 4 weeks.