Here in Texas, we have a lot of pecan trees. I remember my grandma had a big one in her yard, and when we were younger, we would pick the pecans off the grass, crack them with a nutcracker, and enjoy them as a snack.
I don’t have any pecan trees in my yard now, but there are a few here in the neighborhood. I accidentally stepped on a pecan the other day and thought about picking it up and eating it. But I didn’t, because I didn’t want literal street food that had touched the sole of my shoe. Luckily, it’s easy enough to buy a bag of already shelled pecans and use them in a bunch of dishes! I use them in salads, cookies, or just to snack on. But I really love them in granola. Those big pieces taste so good with the toasted oats and honey.
The key to a good pecan granola is to not add the pecans in until the very end of cooking. Trust me on this. The first time I attempted pecan granola last year, I wound up with a very burnt taste in my mouth from the pecans that had spent way too long getting roasted. Learn from my mistakes.
- 1 cup old fashioned oats
- 2 tsp cinnamon
- pinch of salt
- 1½ tbsp coconut oil, melted
- 1½ tbsp honey
- ½ tsp vanilla
- ⅓ cup pecans, roughly chopped
- Preheat the oven to 275 degrees F.
- Combine the oats, cinnamon and salt in a medium bowl.
- Combine the melted coconut oil, honey, and vanilla in a small bowl and.
- Add the wet mixture to the oat mixture and stir until combined.
- Spread the mixture onto a parchment lined baking sheet.
- Cook for 20 minutes, then stir.
- Cook for 20 more minutes, then stir.
- Add the chopped pecans and stir to combine.
- Cook 5 more minutes then cool and enjoy!
[…] that easy pecan granola I made? Well I had to put it to good use. Eating granola on its own is not as enticing as eating it […]