Crispy, Crunchy, Clustery Maple-Pecan Granola

I have recently become seriously addicted to muesli. It started with me eating small spoonfuls straight from the jar – I found that by using a small spoon I could a higher dried fruit : oats ratio. This was much to my mum’s annoyance, because I ended up eating basically all the fruit.

Anyway, I eventually found myself eating it like a proper person, in a bowl, with yogurt (which I am also now re-addicted to). I’ve also found that muesli has rekindled my love of oats in a big way.
It made me remember the days when I used to eat that store bought granola and maple flavoured crunchy granola bars. Good times.
So it was inevitable that this would happen: my ideal granola was born – crunchy, crispy, clustery; maple-pecan granola. It is to die for.

Crispy, Crunchy and Clustery; Maple-Pecan Granola

Dry ingredients:
1 cup (2.8 oz / 80g) old fashioned oats
1 cup (2.8 oz / 80g) rolled oats
1 cup (2.8 oz / 80g) malted wheat flakes (or sub with an equal amount of old fashioned oats)
1/3 cup (1.5 oz / 45g) whole wheat flour
2 tbsp ground almonds
2 tbsp wheat germ
2 tbsp powdered milk
1 tbsp coarse cornmeal
1/2 tsp baking powder
1/2 tsp fleur de sel

Wet ingredients:
1/4 cup (2 oz / 55g) unsalted butter
1/3 cup (2.5 oz / 70g ) demerara sugar (raw sugar)
1/4 cup (60 ml) maple syrup / agave syrup
1 tsp vanilla extract
1 tsp maple extract
1 egg white

1/3 cup (3 oz / 85g) chopped pecans
1 tsp maple syrup / agave syrup

Preheat the oven to 300 degrees F (150 degrees C), and line a large, rimmed cookie tray with parchment paper.

In a large bowl, combine all the dry ingredients.

In a small saucepan, melt the butter, then stir in the sugar and maple/agave syrup and continue cooking over a medium-low heat whilst stirring, for 3 minutes. Take off the heat and stir in the extracts. Pour this mixture gradually into the dry ingredients whilst stirring until all of it is mixed in and all the dry ingredients are coated. Let it cool a bit, then mix in the egg white, until fully combined.

Pour the mixture onto the lined cookie tray and press it down to form a large, compact sheet of granola mixture which covers the entire tray. Put it into the oven, and bake for 20 minutes. Remove from the oven and break the granola up into about 16 large pieces. Put it back in the oven for 5 minutes. Break each large piece into 3-4 pieces and stir the granola around with a metal spatula. Put it back into the oven for 10 minutes.

Whilst it bakes, stir together the pecans and syrup in a small bowl.

Remove the granola from the oven and break it up into the size you want. Pour on the pecan mixture. Flip and stir it all together with the metal spatula and put back into the oven for a final 5 – 10 minutes.

Let the granola cool on the tray for about 15 minutes, then transfer it to a container.

15 thoughts on “Crispy, Crunchy, Clustery Maple-Pecan Granola”

  1. Super cute box idea (I’ve done some other similar ones). The granola sounds great! I’m pinning this!

  2. How cute is this! I am loving that box and what a scrumptious granola! I am loving your blog by the way. I’m glad I stumbled across it.

  3. You are amazing! I just came across your blog. Am super impressed with the prettiness + awesome recipes (:

  4. Wow, what a neat way to re-purpose a poptart box, or any small food box for that matter. And I love the granola recipe!

  5. Hi there, I stumbled across your blog a couple of days ago and have completely fallen in love with it! I was just wondering though, where do you get your maple extract from (I also live in London and have had trouble trying to track some down)

    • thanks Liz! I got the maple extract when I was in America – I’ve never seen it here in the UK. Might be able to order it online?

  6. Hi Izy,

    Amazing that you made your own box, something I love doing, especially with the printable label! Very creative! Just had a couple of questions… old fashioned oats vs rolled oats… when I googled it I wasn’t able to get a clear answer on what the difference was. Also, when I make your delicious recipe I hope to use maple syrup, and I’ve never seen maple extract in the shops I go to, would you be able to substitute for extra vanilla extract? I had to google fleur de sel too! 🙂

    keep up the amazing work, my friend just showed me this blog!


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