Pecan’t Get Enough Granola
A handful of good granola is like being kissed by a ray of sunshine while a monarch butterfly lands on your shoulder. It’s a perfect snack that can be enjoyed at home in a bowl of almond milk or tucked away in your handbag for emergency hunger situations. And it makes your kitchen smell ridiculously delightful. As with many gluten-free dishes, you can get as creative as you like. If you want to add some almond slivers or chopped walnuts, go for it. If you love dried fruit, toss some in*. Good granola knows no bounds.
Pecan’t Get Enough
4 cups (gluten-free) rolled oats
1.5 cups roughly chopped raw pecans
3/4 cup pumpkin seeds
1 cup unsweetened coconut flakes (can use shredded)
1.5 teaspoons cinnamon
1 teaspoon sea salt
½ cup melted coconut oil
½ cup maple syrup
1 vanilla bean, sliced lengthwise and insides scraped (or 1 teaspoon vanilla extract)
½ teaspoon almond extract
Preheat oven to 325 and line two baking sheets with parchment paper. In a large bowl, stir oats, pecans, pumpkin seeds, coconut, cinnamon, and salt. In a small bowl, stir mix oil, syrup, vanilla, and almond extract. Pour wet mixture into dry and mix with wooden spoon. Spread evenly on sheets. Bake for 30 minutes, stirring every 10 minutes. Let granola cool on sheets for 15-25 minutes and transfer to glass jar, Tupperware, or Ziploc bags for storing. I like keeping mine in the fridge so it’s a little extra crispy.
* If you add dried fruit, do so right after you remove the granola from the oven. Then lightly toss it in there and you’ll be all set.