Cook on a Whim: Cinnamon Maple Pecan Granola

Fall is definitely my favorite season. I don’t think I would have said that when I was a kid, but as I’ve gotten older I find myself getting most excited about fall. Cooler temps, cozier dishes, scarves(!!), warm spices, a feeling of getting back on track.

I love all the seasons and could tell you my favorite thing about each one. In fact, the changing of seasons is one of my favorite things about living in Virginia, but there’s just a special energy that comes with fall for me. What’s your favorite season?

The temps have been cooler this week which has me craving all the fall things (it doesn’t take much), and this cinnamon maple pecan granola is so, so good and it makes the house smell like sweet cinnamon as it bakes. The best. I can’t walk by the jar without grabbing a handful to munch on. Recipe below.

Cinnamon Maple Pecan Granola

6 cups old-fashioned oats
2 cups chopped pecans
2 cups shredded unsweetened coconut
1/2 cup coconut oil, melted
1 cup maple syrup
2 tablespoons ground cinnamon
1 teaspoon kosher salt
1 tablespoon vanilla extract

Mix all ingredients in a very large bowl and spread evenly between two rimmed baking sheets. Bake for 2 hours at 250, stirring and rotating pans every 30 minutes. Let cool on pans then transfer to jars.

Enjoy! This makes a great gift and dare I say it’s refined sugar-free, vegan and gluten-free? (As long as you use gluten-free oats, of course. Didn’t even know that was a thing until a few weeks ago.)

Photo by Anita Parris Soule. Courtesy Cook on a Whim.


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