Pecan Cinnamon Roll Granola
If I could bottle the smell of this granola or turn it into a candle (might be onto something here...) I might become the richest woman in the world. I am so excited to share this incredibly delicious new flavour with you. I love pecans. I think they might be my favourite nut to bake with. There is something magical that happens when pecans are roasted that no other nut can compare to. I could eat them straight off the pan with no seasoning or sweetener but also when you candy them? watch OUT. Stay tuned for some delicious new nut recipes just in time for christmas gift giving.
Equipment
- baking sheets, oven
Ingredients
- 3 cups gluten free oats
- ¾ cup unsweetened coconut
- 1 heaping cup pecans roughly chopped
- ½ cup each sunflower and pumpkin seeds
- 4 tsp cinnamon divided
- ¾ tsp salt
- ½ cup raisins
- 1 tsp vanilla
- ½ cup olive oil, pecan butter and maple syrup
Instructions
- Preheat oven to 320 convection or 325 degrees F.
- Add dry ingredients minus 2 tsp of ground cinnamon into a large bowl and mix well to combine.
- Add wet ingredients + 2 tsp ground cinnamon into a small pot. Heat over medium low heat and stir until mixture is homegenous.
- Divide granola onto two baking sheets. Press firmly and place in the oven to bake for 20 minutes. Turn pans 180 degrees and bake again for 10-15 more minutes until granola is golden brown.
- Let the granola cool COMPLETELY before using spatula to remove granola from sheets. Store in an air-tight container.
Notes
Pecan butter tends to you pricey so use what is at appropriate for you. This granola would make a beautiful gift!