Homemade granola is a game-changer for breakfast lovers. This cinnamon pecan granola is packed with flavor, thanks to the perfect blend of oats, brown sugar, honey, and a generous amount of cinnamon. It’s crunchy, sweet, and can be enjoyed with milk, yogurt, or even on its own. Plus, it’s a breeze to make and much healthier than store-bought versions. Let’s get started!
Recette de granola croustillant à la cannelle et aux noix de pécan
30
portions10
minutes30
minutes102
kcal40
minutesLaissez l'écran de votre appareil allumé
Ingrédients
- Granola:
500 g 6 tasse old-fashioned rolled oats
100 g 1/2 tasse sucre
120 g 1 tasse finely chopped nuts (such as pecans)
1 cuillère à soupe 1 cuillère à soupe ground cinnamon
1/2 cuillère à café 1/2 cuillère à café sel
- Syrup:
120 ml 1/2 tasse neutral-flavored oil or melted coconut oil
120 ml 1/2 tasse miel
1 cuillère à café 1 cuillère à café extrait de vanille
Equipement
Bol à mélanger- Feuille de cuisson
- Papier sulfurisé
- Cuillère en bois
- Tasses à mesurer
- Cuillère
Directions
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- In a large mixing bowl, combine the rolled oats, packed brown sugar, chopped nuts, ground cinnamon, and salt. Stir well to distribute the cinnamon and brown sugar evenly throughout the oats and nuts.
- In a small saucepan or microwave-safe bowl, combine the oil (or melted coconut oil), honey, and vanilla extract. Heat gently until the mixture is fully combined and slightly warm. This makes it easier to mix with the dry ingredients.
- Pour the warm syrup mixture over the dry ingredients. Stir until all the oats and nuts are evenly coated. Make sure there are no dry spots; everything should be slightly sticky and clump together.
- Spread the granola mixture in an even layer on the prepared baking sheet. Press down gently with a spatula to encourage clumping, which will result in those coveted granola clusters.
- Bake in the preheated oven for 25-30 minutes, stirring halfway through to ensure even browning. Keep an eye on the granola during the last few minutes to prevent it from burning. The granola is ready when it turns golden brown and becomes fragrant.
- Once baked, remove the granola from the oven and allow it to cool completely on the baking sheet. The granola will continue to crisp up as it cools. Resist the urge to stir it while it’s cooling if you want larger clusters.
- After the granola has fully cooled, break it into clusters as desired. Store it in an airtight container at room temperature for up to two weeks.
Notes
- If you prefer your granola less sweet, reduce the amount of brown sugar or honey slightly.
Can I use quick oats instead of old-fashioned rolled oats?
It’s best to use old-fashioned rolled oats for this recipe. Quick oats are thinner and can result in a less crunchy texture. If you only have quick oats, reduce the baking time slightly and keep an eye on the granola to prevent it from burning.
