Bready or Not Original: (Gluten Free) Vanilla Pecan Granola

Posted by on Jan 17, 2018 in Blog, Bready or Not, breakfast, gluten-free, healthier | Comments Off on Bready or Not Original: (Gluten Free) Vanilla Pecan Granola

The breakfast theme goes healthy this week with my original recipe for Vanilla Pecan Granola!

Bready or Not Original: (Gluten Free) Vanilla Pecan Granola

If you eat gluten-free, this should be of particular interest. Use GF oats and other contaminant-free ingredients, and this will be a delicious, fiber-full option for you.

Bready or Not Original: (Gluten Free) Vanilla Pecan Granola

This is ridiculously easy to make, too. Combine, bake, stir every so often, then let it air out. Ta-da!

Bready or Not Original: (Gluten Free) Vanilla Pecan Granola

The granola keeps well for weeks, and the flavor is just so fresh. The recipe includes a full tablespoon of vanilla, which is a lot, yeah, but I do love that strong flavor. Some of the store granolas are wimpy in that regard.

Bready or Not Original: (Gluten Free) Vanilla Pecan Granola

Use this as a topping for yogurt or ice cream, or in milk like a cereal, or as a snack to munch out of your palm. However you eat it, it’ll be delicious!

Bready or Not Original: (Gluten Free) Vanilla Pecan Granola

Bready or Not Original: (Gluten Free) Vanilla Pecan Granola

Bready or Not Original: (Gluten Free) Vanilla Pecan Granola

This homemade granola is super-easy to make and tastes strongly of vanilla and cinnamon. These flavors will provide a much-needed pick-me-up atop yogurt, ice cream, or eaten straight out of hand! Use gluten-free oats and other contaminant-free ingredients to make this for the gluten-intolerant.

  • 2 1/2 cups old-fashioned rolled oats [gluten-free or regular]
  • 3/4 cup chopped pecans
  • 1/2 teaspoon ground cinnamon
  • pinch salt
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 Tablespoon vanilla extract

Preheat oven at 300-degrees. Line a large rimmed baking sheet with aluminum foil or parchment paper.

In a large bowl, toss together the oats, pecans, cinnamon, and salt. In another bowl, whisk together the maple syrup, coconut oil, and vanilla extract. Pour the wet ingredients over the dry, and stir well to coat completely.

Spread the granola onto the prepared sheet. Bake for 45 minutes, with a pause to stir every 15 minutes. Then let the granola sit out to cool and dry for several hours.

Granola will keep for weeks in a sealed container. Can also be frozen for several months.

OM NOM NOM!

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