I’m always surprised at how different granola can be from one recipe to the next. Even when recipes appear to be very similar, sometimes one or two small changes give the granola a whole different character. In Flax Pecan Granola, a generous serving of pecans and flax makes for a rich, sweet, bakery-worthy granola.
Also, this granola is gluten-free! The recipe adapted from Oliva Dupin’s gluten book, The Complete Guide to Naturally Gluten-Free Foods — a cookbook I’ve been using for many years even though I’m not gluten-free. Another favorite recipe from the book are her Honey Trail Mix Bars. However, I tend to make the granola more often. It is truly one of my all-time favorite granola recipes and really showcases good pecans.
Flax and Pecan Granola
- 1 cup coarsely chopped pecans 110 grams
- 2 cups gluten-free rolled oats 160 grams
- 1/2 cup flaked coconut 40 grams
- 1/2 cup pepitas or sunflower seeds 70 grams
- 1/4 cup flaxseed meal 28 grams
- 1 tablespoon brown sugar 15 grams
- 1/8 to 1/4 teaspoon salt
- 2 tablespoons oil coconut oil or any other oil
- 1/4 cup maple syrup
- 1 teaspoon of vanilla extract
- Preheat oven to 300 degrees F. Line a large rimmed baking sheet with parchment paper or nonstick foil.
- In a large bowl, mix together pecans, oats, coconut, seeds, flaxseed, brown sugar and salt.
- In a small bowl or glass measuring cup, mix together oil, maple syrup and vanilla. Pour over the oat mixture and stir until evenly coated.
- Spread mixture on the pan pressing flat and evenly.
- Bake for a total of 40 minutes. After the first 15 minutes, use a spatula to flip the edges in toward the middle, then stir the granola again to prevent burning. Repeat after another 15 minutes.