Tip for Pecans: When buying pecans, the baking aisle of your market is perhaps the priciest place to go, even when the nuts are on sale. Instead, stock up in the bulk aisle. When you get home, transfer to a large resealable plastic freezer bag and freeze for up to six months. If you need pecan pieces, just chop the pecan halves—halves are a more versatile ingredient than pieces, and they don’t cost more when you buy in bulk.
- 2 cups old-fashioned rolled oats (not instant)
1/2 cup chopped pecans
1/2 cup crisped rice cereal
1/4 cup wheat germ or milled flax seeds
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
2 tablespoons vegetable oil
3 tablespoons honey
2 tablespoons maple syrup
1 teaspoon vanilla extract
- Preheat the oven to 300 degrees F.
- Stir the oats, pecans, rice cereal, wheat germ, cinnamon, ginger, and salt together in a large bowl.
- Whisk the oil, honey, maple syrup, vanilla, and 2 tablespoons water together in a small bowl.
- Pour the honey mixture over the oat mixture and use a wooden spoon to stir it all together, using your fingers to thoroughly coat the ingredients.
- Spread out the granola onto a rimmed baking sheet and bake until dry, crisp, and golden, 30 to 35 minutes, using a spatula to push the granola around the pan every 10 minutes or so.
- Remove from the oven and cool completely before transferring to an airtight container (the granola can be stored for up to 1 week).
- Snacks, Kids
- North American
- 3 cups