Pecan Breakfast Granola is a fresh and nutty homemade recipe that is a little sweet, intensely delicious and so easy to make!
We all know the saying, “early bird catches the worm”, and although I do fall in the category of early risers, on the contrary, do I not like to eat my breakfast at the break of dawn. I would much rather have brewed coffee at first and then enjoy a tasty cereal a bit later.
I like cereals that are both delicious and healthy, but goodness, did I notice the price of store-bought granola, not to mention the number of sugars! So, I steered away from that idea and decided to make some at home.
Essentially, granola is a sweet baked cereal with rolled oats as the main ingredient to which sprinkles such as dried fruit, nuts, and seeds are added. This is typically enjoyed with milk or yogurt.
What is the difference between granola and muesli?
Granola and muesli contain more or less the same ingredients. Muesli is mixed fresh without the adding of syrup, whereas granola is laced with syrup, then baked. Both contain rolled oats as the main ingredient.
Although oats are very healthy on its own, with plant protein and fiber, adding things such as nuts and seeds increases the nutrients in muesli. Granola usually contains the most calories but when made with care can still form part of a healthy, sensible meal plan.
There is a beauty to making granola, which is that you control how much sugar you add to it. A sweetener is necessary as it binds everything together. Mix this attribute with wholesome ingredients and bake slowly. You will feel spoiled all day long.
Pecan Breakfast Granola is charming and versatile, loaded with healthy options and a surprising twist!
Homemade granola can be healthy…
What you will need to make great Pecan Breakfast Granola//
Granola is the perfect energy food, as it is a source of protein, healthy fats, and fiber.
In this recipe, I used a mixture of natural yet simple ingredients, to which I then added fresh orange juice! Family and friends will enjoy this granola for its stunning vibrancy.
- Coconut oil, either refined or unrefined
- Desiccated coconut
- Fresh orange juice
- Light brown sugar
- Pumpkin seeds
- Rolled oats can also be free from gluten
- Vanilla extract
Due to the addition of orange juice, does this recipe only use a little sugar. The orange juice reduces during baking, thus creating a pleasant, sticky and sweet coating!
To make this recipe free from gluten, purchase oats that show a “gluten-free” label. Oats in itself are free from gluten, and a power grain I favorably have for breakfast. Some brands cannot be certified free from gluten, as it is milled in a factory that handles products that do contain gluten. If you are following a diet free from gluten but are not strictly celiac, then ordinary oats will work just as well.
Oats in itself are free from gluten…
How to make this granola?
Time needed: 1 hour and 15 minutes.
This recipe has become the new favorite here at home as it is super easy to make and can be changed up in unique ways. Make this ahead of time and store or wrap it up as a caring gift.
- Heat the oven
Set the oven to 150 °C (302 °F) with no fan on, then line a sheet pan with baking paper or Silpat.
- Cook the syrup
Pour the orange juice, then the sugar, into a saucepan. Bring to the boil, then remove from the heat. Stir in the coconut oil and reserve.
- Measure the dry
Weigh all the dry goods in a mixing bowl and stir. Pour the wet mixture over, then combine with a rubber spatula, making sure that the syrup is properly spread through.
- Time for baking
Transfer the granola to the prepared sheet pan, and flatten it into a single layer. Bake for 25 minutes, then stir lightly. This will preserve some clumps while toasting the granola evenly. Continue baking for another 25 – 35 minutes or until light brown.
Make this in advance or wrap as a gift…
Variations for Pecan Breakfast Granola//
I adore using a scale in the kitchen. I find that recipes are quick to prepare and more reliable. This also makes the adjusting of ingredients for different diets and tastes effortless, as the dry-wet ratio stays mostly consistent.
If you prefer a cereal free from sugar, then weigh an equal amount of maple syrup for a vegan option, or organic honey, as in my Pecan Sandies post.
Adjust sprinkles in the same way. Dried fruits are power-packed with minerals and vitamins. Add these to the baked and cooled granola. Change the pecan nuts and seeds for different flavors.
Think nuts such as almonds, or dried fruits such as apple slices, banana chips, cranberries, or plump sultanas. Add in ground spices, such as cinnamon, or dolly you’re scooping with fresh pineapples or strawberries.
Useful tips on Pecan Breakfast Granola//
While we are talking about granola, know these best tips before you start.
Bake granola until light brown, yet somewhat sticky. This cereal will crisp up further as it is left to cool on the tray. If you wait until the granola is toasty, then you will lose the nuanced flavors.
Once baked, cool the granola completely before transferring it to an airtight container. Store the granola like this for up to two months.
A last note…
Easily alter Pecan Breakfast Granola to fit liking and allergy eating plans. Delicious and healthy, is this perfect to keep you satisfied during the day. Have it for breakfast or enjoy it as a rich snack.
PECAN BREAKFAST GRANOLA
Group A – syrup
- 0.050 kg coconut oil
- 0.150 kg demerara sugar (light brown sugar)
- 0.150 kg fresh orange juice (150 ml)
- 0.005 kg vanilla extract (5 ml)
Group B – dry mix
- 0.100 kg coconut desiccated
- 0.050 kg linseeds
- 0.300 kg oats rolled
- 0.150 kg pecan nut halves
- 0.50 kg pumpkin seeds
- 0.001 kg salt (a pinch)
- Preheat the oven to 150 °C (302 °F).
Cook the syrup
- Group A – pour the orange juice, then the sugar, into a saucepan. Bring to the boil, then remove from the heat. Stir in the coconut oil and reserve.
- Weigh all the dry goods in a mixing bowl and stir. Pour the wet mixture over, then combine with a rubber spatula, making sure that the syrup is properly spread through.
- Transfer the granola to a prepared sheet pan, and flatten.
- Bake for 25 minutes, then stir lightly. Continue baking for another 25 – 35 minutes or until light brown.
- Once baked, cool the granola completely before transferring it to an airtight container.