![Seeded Pecan Granola](https://static01.nyt.com/images/2016/02/24/dining/24ANGELES/24ANGELES-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Seeded Pecan Granola
The New York Times, Morgan Bordenave, Jon & Vinny's
901 ratings with an average rating of 5 out of 5 stars
901
1 hour 15 minutes
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Preheat the oven to 325 degrees Fahrenheit. Place the oats in a bowl and toss with the oil until thoroughly coated. Line a baking sheet or pan with parchment and spread the oats in an even layer on the parchment. Place in the oven and toast for about 20 minutes, stirring halfway through, until the grains are lightly toasted. They should have darkened slightly and should smell toasty. Remove from the oven, return to the bowl, and add the coconut, spices, salt and nuts. Stir together. Turn the oven down to 300 degrees.
Place the honey and vanilla in a saucepan or container that can accommodate at least three times the volume of the honey, and bring to a boil over medium heat. Reduce the heat to low and simmer 5 minutes. Remove from the heat and pour over the oat mixture. Stir until the oat mixture is evenly coated with honey.
Oil a 9-by-13-by-2-inch pan and line with parchment. Oil the parchment. Scrape the granola mixture into the pan and spread in an even layer. Place in the oven for 25 minutes, until just golden. Do not allow to become too brown, or the bars will be too hard. Remove from the heat and allow to cool completely, then cut into 2-inch squares. Some of the mixture may crumble when you do this, but crumbles are tasty little morsels! Store in a tin or container.
Let the pan sit for a good 6 hours before cutting; they will hold together much better.
How about coconut oil instead of canola? I really like coconut.
Measurements in Grams. 53gr Canola oil 200gr Rolled oats 42gr Flaked Coconut 170gr Honey 115gr Toasted nuts 2,8gr Cinnamon 1,4gr Salt 1,4gr Grated nuteg
This may be the most scrumptious granola recipe ever! That said, I did have a huge problem getting the bars out of the pan. The mixture is very sticky and the bottom layer of oats fused with the wax paper, crumbling into chunks when I tried to remove from pan. I will definitely try making again using a Silpat silicone liner on the pan instead of wax paper.
Great results, I baked this for a crowd and got enthusiastic reponses. I tasted the brown rice syrup, but hated the taste. Instead I got Lyle's Golden Syrup (available at stores that have British goods). I found the Golden syrup taste is less overtly sweet and has a buttery flavor which worked well with this recipe.
Yum! I added chopped dried cherries, hemp seeds, apricots and chocolate chips. Chips melted throughout mixture and it worked perfectly. These will be a great little energy boost for school lunches.
Used coconut oil instead and added dried cranberries, chopped peanuts, and butter to my honey & vanilla....delish!
A ! This is the tastiest granola recipe I've found on NYT and everyone in my family loves it. I toast the nuts on a sheet pan on parchment paper for 5 min as the oven is preheating, I use unsalted mixed nuts & add pepitas and sometimes sesame seeds. For sweetener I prefer Agave to honey for its neutral flavor. It's important to oil the parchment to ensure release & cut the finished granola when it's just cooled, before it hardens up too much.
I used raw sliced almonds, dried cherries, and semi sweet chocolate chips and they were so delicious even my toughest critics, a 9 year old and 5 year old, loved them! The Silpat worked well for me in place of parchment paper.
This recipe is the closest to a crunchy store bought granola bar as I have ever made. I was skimpy on the honey (ran out) and subbed a bit of granulated sugar to make up for the rest, and it worked beautifully. Crunchy bars, perfect for taking to work or snacking on a trip.
Omitted canola for coconut oil & used 1/2 C almonds 1/2 C goji berries. I also used dried nutmeg and dried orange peel with double the amount of cinnamon. They turned out great! I agree to let the pan sit after baking for at least 2 hours.
I subbed date syrup for the honey to keep this vegan. I mixed a variety of nuts and added a sprinkle of ground flaxseed and chia seeds for bonus omegas. A delightful recipe that is easily adapted based on what is in your cupboard.
I love this. Know what it reminds me of? Healthy baklava. I made 1 1/2 recipes in a 7x10 glass baking dish. Greased the parchment well with shortening, great results. Had a square every night ‘till it was gone. Delicious.
I’ve made these twice - they’re delicious. Most recently I made them with agave, and added chocolate chips after letting the oat mixture cool down a bit. After removing them from the oven I let them cool at room temperature for an hour or so and I had no problem cutting them in to neat bars. Store them in the fridge separated on layers of parchment paper or they will stick together.
Delicious, added dried blueberries and figs came out perfect!
A ! This is the tastiest granola recipe I've found on NYT and everyone in my family loves it. I toast the nuts on a sheet pan on parchment paper for 5 min as the oven is preheating, I use unsalted mixed nuts & add pepitas and sometimes sesame seeds. For sweetener I prefer Agave to honey for its neutral flavor. It's important to oil the parchment to ensure release & cut the finished granola when it's just cooled, before it hardens up too much.
Good flavor but a hassle to cut. Wonder what adding butter to honey does?
At long last, a granola bar recipe that actually delivers! These turned out perfectly and I only had very minimal crumbling when I cut them into bars. The only change I made was to use the equivalent amount of seeds instead of nuts, as nuts aren't allowed in child's classroom. Perfect, and definitely a keeper.
This recipe is the closest to a crunchy store bought granola bar as I have ever made. I was skimpy on the honey (ran out) and subbed a bit of granulated sugar to make up for the rest, and it worked beautifully. Crunchy bars, perfect for taking to work or snacking on a trip.
I used raw sliced almonds, dried cherries, and semi sweet chocolate chips and they were so delicious even my toughest critics, a 9 year old and 5 year old, loved them! The Silpat worked well for me in place of parchment paper.
These are very good! Used roasted salted pistachios and pumpkin seeds. Agave. They can crumble, but really so great.
Measurements in Grams. 53gr Canola oil 200gr Rolled oats 42gr Flaked Coconut 170gr Honey 115gr Toasted nuts 2,8gr Cinnamon 1,4gr Salt 1,4gr Grated nuteg
Tastes like not as sweet granola I make -
I subbed in coconut oil and added a few tbsp flax for a health boost. Also didn’t have parchment paper so greased the baking dish extra. When they came out of the oven they seemed super crumbly, but they firmed up in a few hours and held together for the most part when I cut them into pieces. Delicious! Excited to experiment by adding peanut butter, almond extract, dried fruit, etc.
Oats take more like 25 minutes to brown in the beginning. Additions I've liked: roasted peanuts, tumeric, cardamon, fresh ginger, chocolate chips,
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