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Pecan Pie Granola loaded with pecans and made with the sweet, rich ingredients you’d use when making pecan pie.
My daughter asked if I could create some hearty, fun fall breakfast recipes that her kids would love. She suggested pumpkin pie and pecan pie flavors.
Her kids love steel cut oats in the morning, so I created Pressure Cooker Pumpkin Steel Cut Oats and topped them with this crunchy, delicious Pecan Pie Granola. They’re a great breakfast together, or each would be great on its own.
I like my granola chunky. With large clusters that you can pick up and munch on. The secret to making chunky granola is pressing it firmly into the pan, not stirring it while it’s in the oven, and letting it cool completely before breaking it in to pieces.
This Pecan Pie Granola only lasted one day at our house. I served it for breakfast on top of the Pumpkin Steel Cut Oats, and then everyone munched on it throughout the day.
It’s kind of addicting and I found myself going back again and again for just one more cluster all day long. I know my daughter, grandkids, and you are going to love it.
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Pecan Pie Granola
Ingredients
- 4 cups old fashioned oats
- ½ cup light brown sugar packed
- 1 cup pecans chopped
- ¼ teaspoon of kosher salt
- ⅓ cup butter melted
- ¼ cup light corn syrup
- 1 tablespoon vanilla extract
Instructions
- In a large bowl mix oats, brown sugar, pecans, and salt.
- In a microwave safe bowl heat butter and corn syrup until warm, about 30 seconds. Whisk in vanilla. Pour over the oat mixture and mix thoroughly until everything is completely coated.
- Spread evenly on a parchment or silpat covered cookie sheet. Bake at 300º for about 20 minutes until slightly golden brown. Don’t stir during baking. Cool completely and break into pieces. Store in an air tight container.
Chason
Could maple syrup be substituted for the corn syrup? If so, would a 1:1 ratio suffice? Or perhaps a little more on the maple syrup side since its so thick. Perhaps getting it warm with my Pyrex so it’s more viscous would do the trick.
I thought of a recipe like this the other day so I came to the internet to see if anyone else has thought of it.
Will be using this as inspiration, thank you.
Melissa G
Hi, Chason! Maple syrup can absolutely be substituted for the corn syrup. It gives it that maple flavor and is delicious!
Jana
This smells so amazing it’s hard to not take little pieces while it’s cooling
Barbara Schieving
Definitely! Thanks Jana 🙂
Laura Cerabella
Hello,
Just a thanks for this treat. It works wonders for me at the 9:00 p.m. snack attack. I will use about one cup with milk, which works out well instead of ice cream, cookies, pie or crackers with cheese.
Marina
Another yummy addition I do is to bake a pie crust – your choice of size – just spread/roll onto a jelly roll pan and bake at normal pastry temp, cool, then crumble bite-sized pieces into the baked granola. Add as much or as little as you like. (We like to nosh on plain baked pastry dough and I often make it just for that.) Totally “Pecan Pie Granola” 🙂
And to go a bit off the pecan pie theme, add coconut flakes – the larger ones, not shreds.
Barbara Schieving
Such a fun idea. Thanks for sharing Marina 🙂
judy
what size pan to go in oven?
Barbara Schieving
Hi Judy – A rimmed 18 by 13 in baking sheet.
Brenda Bates
Holy smokes this stuff is good …… I made a batch last night and added raisins, brought half to work to top off my morning serving of yogurt made in my Instant Pot and I cannot stay out of it! It’s supposed to last me two weeks – not happening. This would make nice little gifts at Christmas – so delicious! Thanks for such a tasty treat, Barbara!
Barbara Schieving
Thanks Brenda! It doesn’t last long at our house either.
Vicki
I love this recipe for granola. It is now my go to recipe for granola. I use it as a topping on my home made granola. To make it just a little healthier for us I used coconut palm sugar and maple syrup. Yum!
Vicki
How long would the granola last for in an airtight container?
Barbara Schieving
Hi Vicki – according to King Arthur Flour “you can store the granola in a tightly closed container at room temperature for several weeks.” Enjoy!
Chris
Barbara, I have to thank you for this recipe! It is so delicious! And easy! I’ve made granola before, but never has it been as easy and as yummy as this recipe. I’m sprinkling it on my homemade yogurt (thank you for featuring the method on your other blog) and loving every bite. My husband, who is not a granola fan, grabs a handful everytime I have it out, and I sent a bag to my daughter’s house where it met with rave reviews.
Barbara Schieving
Thanks Chris! I’m glad we could convert your husband to loving granola. A fabulous addition to your homemade yogurt. I’m glad you could score points with your daughter too.
Robin DeMaio
Anything I can use to sub out the corn syrup? I will replace the brown sugar with coconut palm sugar but I’d love to have a healthy sub for the corn syrup too if possible.
Barbara Schieving
Hi Robin – maple syrup would be a good substitute for the corn syrup.
Rosa
Wonderful flavours!
Cheers,
Rosa
Carol
I can see why this wouldn’t last long—I’d be hard pressed to stay away from it. We love granola here so I know we’re really gonna enjoy this….AND the oatmeal too. 🙂
Annamaria @ Bakewell Junction
Barbara,
I love oatmeal and granola. I’d love this granola either on oatmeal or for snacking. Pinned.
Annamaria
Foodiewife
Yes, I do make my own cranberry almond granola. The pecans looks so beautiful and tasty. Thank you for another wonderful recipe.
Melissa @ My Recent Favorite books
I love oatmeal and Pecan Pie! The flavor combination sounds amazing!
Maureen | Orgasmic Chef
Oatmeal with this stuff on top would be amazing! I don’t often eat oatmeal but I would with a handful of this on top. 🙂