This pecan pie granola recipe is dreamy. So dreamy, that you’ll be sneaking downstairs in the middle of the night to scoff a handful in your half asleep state, leaving a trail of crumbs behind you as you sneak back to bed. Yes, we’ve all been guilty of eating our favourite granola straight from the pack, but in my option, it tastes the best piled high on top of creamy coconut yogurt with a drizzle of almond butter and fresh berries.
I like to know exactly what goes into my food; therefore I’ll make my own staples such as nut milks and energy balls. Granola is no different, and, as so many popular brands pack their product full of refined sugar, making your own really is the best way to ensure you’ll be eating a nourishing, healthy breakfast that won’t drastically spike your blood sugar before the day has even begun.
Ingredients: one small jar
1 cup of pecans
1 ½ cup of rolled oats
4 medjool dates, pitted and soaked
1 tbsp of maple syrup
1 tbsp of almond butter (optional if your opt for low sugar)
1 tsp of cinnamon
1 Preheat the oven to 180C. Place the pitted dates in a food processor and blend with the almond butter, maple syrup (optional) and ¼ cup of warm water until completely smooth.
2 Roughly chop the pecans and place in a large bowl, with the rolled oats and cinnamon. Add in the date and almond butter paste and thoroughly mix until the nuts and oats are completely coated.
3 Spread the mix evenly on a lined baking tray and bake for 20-25 minutes, or until golden brown and crunchy. Half way through, I like to give the granola a little mix around to ensure an even bake.
* Buy yourself a set of measuring cups – All my recipes are created this way as it makes life a lot easier. So when I say 1 tbsp, I mean an actual tablespoon measured out, not just a regular spoonful.