Gluten Free Pecan Pie Granola
With crunchy oats and pecans, warm fall spices, and smokey sweet maple syrup, this Gluten Free Pecan Pie Granola is like eating a big bowl of pecan pie for breakfast!
Easy Peasy Gluten Free Pecan Pie Granola
This granola is one of my favorite things to make. It’s quick, easy and smells so good when it’s baking! I feel like I tell everyone about this recipe, even if they didn’t ask about it.
Homemade granola is super simple to make and practically foolproof, especially my gluten free pecan pie granola recipe. No honey in the pantry? Use Agave syrup. No shredded coconut or you don’t like it? Leave it out. Want to make “walnut pie” granola instead of pecan pie granola? Go for it!
Not too crazy about pumpkin pie spice or cinnamon? I draw the line there. If you leave out the spices then you’re removing the essence of what makes this granola so tasty, and nobody wants that. But, if you’re basic like me (and 95% of all women when September 1st hits) then you are going to love this fall spiced, pecan pie inspired deliciousness.
Is Gluten Free Pecan Pie Granola Healthy?
Incidentally, I’ve timed this recipe and it takes 15 minutes to assemble the ingredients. 10 minutes if you don’t have to cut open any bags of coconut or pecans (maybe I need to reassess how long it takes me to open bags??).
But the real bonus of making homemade granola – you can control the ingredients and you know what you’re putting in your body won’t cause your stomach to hate your very existence.
Yes, Homemade Granola is Budget-Friendly!
My gluten free pecan pie granola is also way more cost effective than continuously buying bags of prepackaged granola.
A bag of prepackaged granola is about $3.50-$4.00 at your local grocery store or Target/Walmart and contains about 6 servings per package. Not too bad.
A large container of oatmeal is about $3.50 at your local grocery store and makes about 30 servings of this recipe. Even better! And, did I mention you can control the ingredients you are putting in to your body when you make it yourself? Oh, I did? Just checking.
Gluten Free Pecan Pie Granola Will Have Your Kitchen Smelling Like Fall
The final bonus of making this granola, and it’s a big one, is your house will smell A. MAZ. ING. It smells like all of the Fall scented candles; and pecan pie; and pumpkin spice; and crisp fall mornings; and leaves crunching under your feet, and leggings and scarves and puffy vests and…. you get the idea.
Despite the fact that this tastes and smells like Fall, I still make this granola year-round because it’s delightful. And I’m always up for my house to smell like I’m baking pie. Who isn’t?
Plus, you really can tell the difference between homemade granola and store bought. It tastes less artificial and not as sickeningly sweet as some of the store bought brands.
Let's Eat
If you’re looking for a healthy, delicious, low cost addition to your breakfast, look no further than this gluten free pecan pie granola. Add it to Greek yogurt, have it with your favorite milk and top it with fresh berries, or eat it plain. It’s versatile, portable and keeps fresh in a sealed container for at least a month.
Be sure to tag me on social if you make it. Cheers to you, friend!
Gluten Free Pecan Pie Granola
Ingredients
- 4 cups oatmeal I prefer Quaker gluten free oats
- 1 cup chopped pecans
- 1 cup shredded coconut
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon kosher salt
- ⅔ cup honey
- ⅓ cup pure maple syrup grade A
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract
- 1 tablespoon coconut oil
Instructions
- Preheat your oven to 325°. Line two cookie sheets with parchment paper.
- Combine oatmeal through kosher salt in a bowl, toss to combine.
- Combine honey through almond extract in a small sauce pan. Place over low heat and stir until coconut oil is melted and ingredients are warmed through, about 3-5 minutes.
- Pour honey mixture over oatmeal mixture, toss to combine.
- Spread granola evenly over cookie sheets and back for about 20-25 minutes, rotating pans half way through baking to ensure even browning.
- Cool completely and store in an airtight container. Granola will keep for about 1 month.
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