In my home, we LOVE mornings. They are so promising, so fresh! It’s the time of day where the sun has just risen and it feels like anything is possible; where we’ve slept a full night’s sleep and feel fully rested and recovered; where we feel excited for all the to-do’s and goals we have planned ahead of us; where the TV is playing in the background with the very entertaining Today show (love our morning shows!); where we get to slow down for a bit as a family and enjoy a nice meal together before going out the door.
And every little morning meal is super special to us. 🙂 During the week, we keep it simple and enjoy some fresh fruit, some good protein (like eggs or bacon), some type of slow digestive carb (like oatmeal or whole wheat toasts), and some freshly squeezed orange juice or coffee. But on the weekends, we like to switch it up a bit and make our meals a little extra special. Since we have more time to prepare weekend breakfasts, we’ll prepare things like waffles, pancakes, omelettes, etc. And today, I am sharing with you guys the recipe to one of those super delicious weekend breakfast foods that my husband and I love to indulge in. My Maple Pecan Granola is to die for; it is perfectly balanced, perfectly sweetened, and oh-so crunchy. When I bake this granola, I’ll bake it in bulk, so that I can save leftovers in a tight lid container for later (it lasts me anywhere from two to four weeks) and keep enjoying it as a snack!
We eat this granola along with non-dairy milks (like almond, coconut or soy milk), with fresh fruit (banana slices, berries, kiwi, etc.) and we’ll even sprinkle some SunSpire chocolate chips on top. It is so scrumptious! Just perfect.
- 3 cups rolled oats
- 1 cup pumpkin seeds (pepitas)
- 1 cup sunflower seeds
- 1 ¼ cup pecan halves, slightly chopped
- 1 cup unsweetened coconut flakes
- ½ cup (packed) light brown sugar
- 1 teaspoon of sea salt
- ¾ cup maple syrup
- ½ cup walnut oil
- Preheat over to 300 degrees
- Mix dry ingredients together in a mixing bowl.
- Mix wet ingredients together in a separate mixing bowl.
- Mix wet and dry ingredients together.
- Place mixture directly on baking sheet (spread evenly.)
- Bake for about 45 minutes total (remove baking sheet from oven every 10 minutes, and using your stainless steel spatula, carefully move the granola around to prevent it from burning.)
- Once granola has baked for a total of 45 minutes, remove baking sheet from oven and allow granola to cool completely.
- Once cool, fold in a ½ cup of SunSpire chocolate chips, raisins, or your favorite dried fruit.
- Keep granola in a closed container. Lasts up to 4 weeks.
