Vanilla Pecan Granola
4 cups old fashioned oats, not instant
1 cup sliced or slivered almonds
1/3 cup brown sugar, packed
1/4 tsp. salt
1/2 tsp. cinnamon
1/3 cup melted unsalted butter or oil of choice
1/4 cup honey
2 Tbsp. sugar
4 tsp. pure vanilla extract
Preheat oven to 300°.
Line a jelly roll pan with parchment paper
In a bowl, stir together oats, pecan pieces, brown sugar, salt, and cinnamon. Set aside.
In a small saucepan, add the butter, honey and sugar. Bring to a simmer over medium heat stirring constantly to get the sugar to dissolve. Once it simmers about 30 seconds, remove from heat. Add in the vanilla extract.
Pour the hot liquid mixture over the oat mixture. Stir well!Spread granola on pan. Bake until golden brown, about 25-30 minutes. Stir granola once or twice during bake time.
Transfer pan to a cooling rack & cool granola completely.
Store in an airtight container or cute mason jars!
Making your own granola at home allows you to customize the flavors and textures exactly to your liking, and this vanilla pecan granola recipe is a fantastic example. In my experience, using old fashioned oats instead of instant oats really makes a difference in getting that perfect chewy crunch. Toasting the oats and nuts slowly at 300°F ensures even browning without burning, which brings out the natural nuttiness of the pecans and almonds. A trick I found helpful is to carefully monitor the granola as it bakes and stir it once or twice—this helps prevent clumping and ensures every bite has an even coating of the buttery, honey-vanilla glaze. If you prefer a slightly sweeter granola, adding a bit more brown sugar or honey works great but watch the bake time as additional sugars can cause faster browning. For those who want to make this recipe a bit healthier, swapping out the butter for coconut oil or another plant-based oil provides a dairy-free alternative without sacrificing flavor. Also, feel free to experiment by adding dried fruits like cranberries or raisins once the granola has cooled, which adds nice bursts of natural sweetness. Storing the granola in airtight containers or mason jars, as recommended, keeps it fresh and crunchy for about two weeks. I love grabbing a handful as an on-the-go snack or sprinkling it over yogurt and fresh fruit for breakfast. This recipe not only fills your kitchen with an irresistible aroma but also offers a nutritious alternative to store-bought granola full of preservatives and added sugars.
