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.
- 4 cups old fashioned oats
- 1/2 cup light brown sugar, packed
- 1 cup pecans, chopped
- 1/4 teaspoon of kosher salt
- 1/3 cup butter, melted
- 1/4 cup light corn syrup
- 1 tablespoon vanilla extract
- 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.