- Increased the amount of pecans used by a 1/4 cup.
- Added dried cranberries for a great contrast with the sweet and salty.
- Other add-in variations that would be fantastic: dried cherries, dried blueberries, bits of dried apricots (coarsely chop dried apricots), raisins (golden or dark).
- Adding some lightly toasted shredded coconut would be a great add-in.
- For a sweet treat: add mini-chocolate chips.
- Add Banana chips.
- Mix the add-ins after you’ve baked the oats-pecan mixture to avoid drying them out.
- Other honey flavor variations would be a fantastic treatment on the underlying flavor.
- If you have silicon baking mats, use them instead of parchment (save your parchment paper for better things). I tried it on both and it doesn’t adversely affect the baking mats.
- After pulling the granola from the oven, as soon as you are able to remove the baking mat/parchment paper from the baking pan (without burning yourself), lift the mat/paper out of the pan and move away from the hot pan. Continue to completely cool the granola. If you leave it on the warm pan, it may dry out the granola.
Makes about 4 1/2 cups
3 cups old-fashioned oats
1 3/4 cups pecans, coarsely chopped
3 tablespoons unsalted butter, melted
1/3 cup honey
1/2 teaspoon sea salt
3/4 cup dried cranberries or other add-ins
Preheat oven to 300 degrees. In a large bowl, combine oats, pecans, butter, honey and salt – evenly distribute and coat well.
Transfer to a parchment-lined rimmed baking sheet and spread out in an even layer. Bake for 15 minutes then remove from the oven. Stir and turn over the granola to get the bake the underside. Return to the oven for another 15 minutes (total baking time will be about 30 minutes).
Let the granola cool completely on the baking sheet (see my note above about removing from baking pan). Add cranberries or any other add-ins once it has cooled completely.
Store in an airtight container at room temperature for about 3 weeks (however, you’ll finish it way before then).