Maple Pecan Granola

This recipe for homemade granola got me through my third pregnancy. Seriously. I tried to make extra batches to freeze, but ended up eating up everything before my due date. Even now, my family goes through the entire batch in one week.

You may be wondering, why make homemade granola when you can buy it at the store? Simple. Because it tastes SO much better and is SO much cheaper when you do it yourself.

Ready to get started?

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Step 1: Wash your hands with soap and warm water. Gather your ingredients:

• 4 cups old-fashioned oats

• 1 cup quick-cook oats

• 2 cups pecans, chopped

• 1/4 teaspoon salt

• 3/4 teaspoon cinnamon

• 3 Tablespoons light brown sugar, packed

• 1/3 cup canola oil

• 1/3 cup maple syrup

• 1/2 teaspoon vanilla extract

Step 2: Preheat oven to 260°F. Line a 13 x 18 inch baking sheet with parchment paper.

Step 3: In a large bowl, combine the oats, pecans, salt, cinnamon, and brown sugar. Stir to evenly distribute.

Step 4: Add the canola oil, maple syrup, and vanilla. Stir to evenly distribute.

Step 5: Pour the granola mixture onto the baking sheet and spread to an even layer.

Step 6: Bake at 260°F for one hour. Rotate pan after 30 minutes.

Step 7: Cool completely and store in an airtight container for up to two weeks at room temperature.

To freeze:

Bake and cool granola as directed in recipe above. Place granola in plastic freezer bag, vacuum sealer pouch, or freezer-safe canning jar. Carefully remove air from freezer bag before sealing or use a food vacuum sealer. Label container with recipe and date cooked.

Thaw at room temperature before eating.