Gluten Free Pecan Pie Granola
Crunchy oats and pecans, warm spices, smokey sweet maple syrup... you’ll have to convince yourself you’re not eating pecan pie for breakfast!
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.