Maple Pecan Granola

How to make Maple Pecan Granola

by

Rachel Cooke

(age 14)

The first step is to get out all of the utensils and tools you will need for the recipe. You are going to need a medium sized bowl, a mixing spoon, a cookie sheet, a large sheet of parchment paper, and a small bowl and small spoon.

Next, pre-heat the oven to 350 degrees F.

Now, pour two cups of rolled oats, ¼ teaspoon of salt, 1 teaspoon of cinnamon, ¼ cup of light brown sugar ( or coconut sugar for a healthier option ), and ½ cup of chopped pecans  into your mixing bowl. Stir with a mixing spoon to combine.

Next, measure out 2 tablespoons of vegetable oil (or coconut oil for a healthier alternative), into your small bowl. If you use coconut oil, make sure to melt it first, until it is liquefied. Add ½ cup of pure maple syrup, and 1-2 teaspoons of vanilla, to your small bowl and then stir to combine.

The next step is to pour your wet ingredients over your dry mixture. Stir to mix together until dry mixture is fully covered and coated. If the oats and pecans are not fully coated, add more maple syrup.

Cover your cookie sheet with the piece of parchment paper. Then, pour your granola mixture onto the sheet. Make sure to use a cookie sheet that is big enough for the mixture to spread out thinly and evenly.

Put your cookie sheet into the pre heated oven and bake for approximately 25 minutes or until the granola has turned crispy and the pecans are brown.

When it is done cooking, take the sheet out of the oven, let cool for 15-20 minutes, and enjoy on top of yogurt, or with milk! Store in an airtight container for up to 2 weeks. 

(assignment for Lesson #10)



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