Cinnamon Pecan Granola

Gluten free, dairy free, refined-sugar free breakfast/snack

Good granola is one of my weaknesses. I can't sit down with the jar without devouring half of it in the process. My favorite kinds are loaded with cinnamon and a variety nuts to add the most flavor into the clusters. As some of you know, I'm staying in our second home for the summer and found some pecans we kept in the freezer and decided to use them up and make some granola to go with the homemade yogurt I've been making.

This granola isn't too sweet and has a slightly salty taste. The pecans give it a buttery flavor and are the best nuts for granola in my opinion. I add lots of cinnamon to my granola so feel free to cut the amount in half if you're not a cinnamon lover. I also used quick oats since I like the texture of the small pieces better and had some on hand but old fashioned oats would also work well.

Now for the recipe!

Cinnamon Pecan Granola

8-12 servings

Ingredients:

2 tbsp coconut oil, melted and cooled slightly

1 egg white (omit if vegan)

1 tsp vanilla extract

2 tbsp unsweetened almond milk

1/4 cup honey or maple syrup

2 cup quick oats

1/2 cup ground flaxseed

1/2 cup pecans, chopped

1/2 tbsp ground cinnamon

1/3 tsp sea salt

2 tbsp coconut sugar

Directions:

1. Preheat the oven to 300 degrees Fahrenheit and line a baking sheet with parchment paper.

2. In a medium bowl whisk together the coconut oil, egg white, vanilla, almond milk, and honey. Add in the quick oats, flaxseed, cinnamon, salt, and sugar and stir until combined.

3. Evenly spread mixture over pan and bake for 20 minutes on the upper 1/3 oven rack. Flip and mix mixture around and bake for another 15 minutes or until golden brown. Allow to cool completely before tossing, this allows larger granola clusters to form. Store in an airtight container or jar for up to two weeks on the counter and up to a month in the freezer. Enjoy!