![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
900 ratings with an average rating of 5 out of 5 stars
900
1 hour 15 minutes
Updated Oct. 16, 2023
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Heat oven to 325 degrees. Line 2 baking sheets with parchment paper.
In a saucepan over medium heat, combine coconut oil, olive oil, maple syrup, sugar, coconut milk and salt and bring to a simmer. When sugar has dissolved, stir in vanilla extract and let cool slightly.
In a food processor, grind 1¼ cups/105 grams of the oats and ¼ cup/12 grams of the coconut into a flour. Transfer to a large bowl and stir in remaining oats and coconut, the spices, the nuts and the seeds. Pour maple syrup mixture over and stir to combine. Let sit 10 minutes.
Using your hands, drop oat mixture onto prepared baking sheets in one layer, and pinch together into clumps with your fingers.
Bake 40 to 50 minutes, flipping the mixture (taking care not to break up the clumps) every 15 minutes. The mixture is done when it’s golden brown all over and starting to crisp. It will continue to crisp up after as it cools. Transfer pans to wire racks and let cool. Store in an airtight container at room temperature for up to 1 month.
Grinding the oats and coconut to help form a paste is a great idea, however your recipe calls for 1 1/3 cup of sugar, about twice what I use to make my granola with the same amount of oats, nuts and seeds. Mine is already sweet enough and I am gradually reducing the sugar. Have you tried?
Using the oat & coconut flours in my pantry is easier than getting out the food processor. 1 cup oat, 2T coconut is about right, weight-wise.
I skipped the brown sugar and just used maple syrup. This may have diminished the clumping, but leaves a very subtle sweetness which I prefer.
As all the ingredients are baked in the oven for at least 40 minutes, raw un-roasted nuts would probably work better and will become roasted after baking.
I just finished making a batch of the Granola. So yummy. I found that the later trays stuck together better then the first trays. So the longer the liquid soaks the oat mixture the better the clumps stay together. Also I found turning them at 15 mins really didn't work. So I waited 30 when when were more set.
Anyone (or Melissa?) .. why include just 1 Tbsp. of olive oil? Thanks!
I have had great success creating clumps without oil or much fuss using Mark Bittman's basic granola recipe, with no added oil (simply google the above to find it). I halve the recipe and add one 4 oz container of single-serve, unsweetened applesauce. The applesauce is unidentifiable in the final product, but it produces nice clumps (not "weird" as Melissa described). If you haven't tried Bittman's recipe, I strongly recommend it, with or without the applesauce.
I omitted the sugar. The result was five-stars.
I’ve been making this since COVID started- 1/2 the sugar and maple syrup (or less), 1/2 cup oil, and don’t bother with the food processor or “clumping”. Sometimes I add a bit of almond butter and more spice. Easy and very tasty.
Yes, just use a bit more of the oats.
I've been on a search for a delicious homemade granola recipe ever since I discovered my all-time favorite granola at a wonderful café here in Park Slope, Brooklyn. I wanted to replicate it so I used the ingredients on the package to find this recipe. The granola just came out of the oven and --- wow. The clusters are perfectly crunchy. It's amazing. I plan to add chopped up apricots when it cools, it's the only difference between the 2 recipes.
This has become our go to granola, flexible and delicious. I use coconut flour to save time and have played with subbing the ground oats with almond flour, with good results. As many have said, I drop the sugar and just use syrup. Up next, a fall version using pumpkin purée instead of the milk. Or maybe apple sauce!
I am making more of this tasty granola whenever I run out. It's that good. I make it as written other than adding dehydrated bananas and whole almonds (1/2 c each) and sub Ras Al Hanout for the cardamom. I spoon mounds onto the baking sheet and flatten slightly, then wait 30 min before turning the first time, then after about 20 more min in the oven, I take it out and let cool on racks. This is the best way I have found for keeping chunks.
Great recipe! I didn’t care too much about clumping so I didn’t put on the tray by hand. Still got small clumps. I also worked with what I had and cut down the effort. Subbed the coconut and oat flour for 1 cup of premade almond flour. I also used all olive oil instead of coconut oil since I was out. Used whole milk instead of almond. I cut the sugar and maple syrup in half. This is a great recipe! Super easy and flexible. I’ll make it again.
such a sad recipe, with the cried cherries.....
The “wet” ingredient ration is perfection. The step to process the oats and coconut is crucial to follow. Keep the oats and coconut as is. I have enjoyed experimenting with add ins like hemp hearts, flax, quinoa, chia, pecans and cashews. Nothing but deliciousness each time because of the stellar base. This is now a staple snack in our pantry. Highly recommend!
Improvising by using what I have on hand. I love a "no-grain" commercial granola made by Pure Delish out of Auckland, NZ. So, used almond meal butno oats were used in the making of. One note: on many recipes, the first task is pre-heat the oven. If you then prepare the recipe as indicated, by the time you get around to putting the food in the oven it's been on and up to temperature for nearly an hour - wasting energy and expensively heating up the kitchen. Just sayin'. Global warming...
How do you continue to knock it out of the park, Melissa??
Is there any reason walnuts wouldn't work in place of the suggested nuts?
I have made this differently every time and it always works out, it keeps for weeks, and is great every time. I have made it with and without the coconut/oat flour, have fractioned the recipe, and changed the ingredients and quantities. Super flexible and reliable recipe.
This is really yummy. I altered the recipe just a bit...used 1C of maple syrup and no sugar. Also didn't have sunflower seeds (a not really a fan) so upped pumpkin seeds and almonds a bit and also added some raising.
1/3 cup sugar, 1/3 cup maple syrup. Less salt?
I serve this for breakfast to my guests in our B&B, with some maple yogurt, and they constantly rave about it, and ask me for the recipe. Hands-down excellent, exactly as written.
I am making more of this tasty granola whenever I run out. It's that good. I make it as written other than adding dehydrated bananas and whole almonds (1/2 c each) and sub Ras Al Hanout for the cardamom. I spoon mounds onto the baking sheet and flatten slightly, then wait 30 min before turning the first time, then after about 20 more min in the oven, I take it out and let cool on racks. This is the best way I have found for keeping chunks.
Followed the recipe with the sugar, and everything. Used ginger. Seems like a lot of sugar.
A VERY good recipe. I have made it 3 times and will keep making it! Some success re: clumps. Once I added chocolate chips (oops be sure to let cool first next time!) 2nd time not enough oats so used some 12-grain cereal for the glue— it worked! 3rd time instead of using the last of our maple syrup I subbed barley malt syrup and that was good too! Not quite as sweet, a complex flavor that was better than I expected. All 3 times I added dehyd bananas and some whole almonds because I like ‘em.
Great recipe! I didn’t care too much about clumping so I didn’t put on the tray by hand. Still got small clumps. I also worked with what I had and cut down the effort. Subbed the coconut and oat flour for 1 cup of premade almond flour. I also used all olive oil instead of coconut oil since I was out. Used whole milk instead of almond. I cut the sugar and maple syrup in half. This is a great recipe! Super easy and flexible. I’ll make it again.
Do not add the sugar
Grind almonds into a flour and stir it in with everything else. Tastier more clusters!
I've made this twice this week with oatmilk, which I happened to have. Taste great to me, but I don't each much carbs and made this for gifting. Anything I should know about subbing oatmilk for a nutmilk in this recipe?
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