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Cook Time:10 minsAdditional Time:15 minsTotal Time:25 minsServings:5Yield:5 servingsJump to Nutrition Facts
Cook Time:10 minsAdditional Time:15 minsTotal Time:25 minsServings:5Yield:5 servings
Cook Time:10 mins
Cook Time:
10 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:25 mins
Total Time:
25 mins
Servings:5
Servings:
5
Yield:5 servings
Yield:
5 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonspure maple syrup1tablespooncanola oil¼teaspoonvanilla1cuprolled oats¼cupchopped pecans1 ½teaspoonsground cinnamon⅛teaspoonkosher salt
Cook Mode(Keep screen awake)
Ingredients
2tablespoonspure maple syrup
1tablespooncanola oil
¼teaspoonvanilla
1cuprolled oats
¼cupchopped pecans
1 ½teaspoonsground cinnamon
⅛teaspoonkosher salt
DirectionsPreheat oven to 325 degrees F. Line a rimmed baking sheet with parchment paper.Combine maple syrup, oil and vanilla in a medium bowl. Stir in oat, pecans, cinnamon and salt until evenly combined. Evenly spread out onto the prepared baking sheet.Bake the granola, stirring halfway through, until golden, 10 to 15 minutes. Let cool completely before storing.TipsMake Ahead Tip: Store airtight for up to 2 weeks.Equipment: Parchment paperPeople with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.Originally appeared: EatingWell Magazine, July/August 2016
Directions
Preheat oven to 325 degrees F. Line a rimmed baking sheet with parchment paper.Combine maple syrup, oil and vanilla in a medium bowl. Stir in oat, pecans, cinnamon and salt until evenly combined. Evenly spread out onto the prepared baking sheet.Bake the granola, stirring halfway through, until golden, 10 to 15 minutes. Let cool completely before storing.TipsMake Ahead Tip: Store airtight for up to 2 weeks.Equipment: Parchment paperPeople with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Preheat oven to 325 degrees F. Line a rimmed baking sheet with parchment paper.
Combine maple syrup, oil and vanilla in a medium bowl. Stir in oat, pecans, cinnamon and salt until evenly combined. Evenly spread out onto the prepared baking sheet.
Bake the granola, stirring halfway through, until golden, 10 to 15 minutes. Let cool completely before storing.
Tips
Make Ahead Tip: Store airtight for up to 2 weeks.
Equipment: Parchment paper
People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Originally appeared: EatingWell Magazine, July/August 2016
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Nutrition Facts(per serving)146Calories8gFat18gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
