Snowed In Maple Pecan Granola

Hope you are all enjoying these snowed in recipes.  I have one more for you all that should be coming this weekend or early next week.  While I’m glad we’re no longer snowed in, it gave me quite the creativity test to use only items I had on hand since I was too scared to venture into the winter tundra.

Hopefully the weather is bearable this weekend because I’ll be gone for a youth group retreat until Sunday afternoon and all the activities with my 8th graders are outside.  I’m so excited, but I’m sure I’ll be exhausted by the time I get home…13 and 14-year-olds are handfuls.  I bow down to all parents of teens.

Snowed In Maple Pecan Granola Recipe


3 cups regular oats

1 cup pecan pieces (I used Texan pecans my dad brings home around Thanksgiving every year from our hunting property…so delicious)

1/2 cup organic maple syrup (could sub sucanat, but I didn’t have any)

1/2 cup brown sugar

1 teaspoon stevia

2 tablespoons coconut oil (can sub sunflower oil, vegetable oil, etc)

1/4 teaspoon sea salt


Combine oats, pecans, maple syrup, brown sugar, stevia, coconut oil and salt in a large bowl until well combined.  Spread onto a large cookie sheet coated with cooking spray.

Snowed In Maple Pecan Granola
To ensure that the granola doesn’t burn, bake at 300 degrees for about an hour.  Stir the mixture every 15 minutes.  Stirring will also make sure the mixture doesn’t burn. Cool the mixture completely  and enjoy!

Snowed In Maple Pecan Granola

My favorite way to enjoy this granola is to slice an apple, top it with some pumpkin pie spice and microwave for about 1 minute 30 seconds then put some of the granola on top. Yum!

You can store this in an airtight container for about a week, although mine never lasts that long!

Also, if you’re not a pecan fan you can sub another nut like almonds or walnuts.

Enjoy this delicious recipe, I know I am.


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