Honey Pecan Granola
Inspired by techniques from America's Test Kitchen.
A honey-touched granola studded with toasted pecans and sticky raisins, baked until crisp and shattering.
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Method
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Equipment
- large rimmed baking tray (about 33 x 46 cm)
- baking paper
- large bowl
- whisk
- rubber spatula
- wire rack
- airtight container
- stiff metal spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 316 kcal |
| Protein | 4.8 g |
| Carbohydrate | 39.9 g |
| of which sugars | 19.9 g |
| of which free sugars | 8.8 g |
| Fat | 16.7 g |
| of which saturates | 1.5 g |
| Fibre | 4.5 g |
| Salt | 0.18 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 18 servings
Syrup
- 120 ml vegetable oil
- 80 ml maple syrup
- 115 g runny honey
- 4 tsp vanilla
- 3 tsp ground cinnamon
- 3 g fine sea salt or table salt about ½ tsp
Granola
- 425 g rolled oats (not instant)
- 225 g pecans, roughly chopped
Stir in after baking
- 285 g raisins, roughly chopped
- 1
Line. Preheat the oven to 165 °C (145 °C fan) and position the shelf in the upper-middle; line a large rimmed baking tray with baking paper.
- 2
Syrup. In a large bowl, whisk 120 ml vegetable oil, 80 ml maple syrup, 113 g runny honey, 4 tsp vanilla, 3 tsp ground cinnamon and ½ tsp fine salt.
- 3
Combine. Fold 425 g rolled oats and 225 g pecans roughly chopped into the whisked syrup until everything is evenly coated.
- 4
Spread. Tip onto the lined tray, spread thinly and press down very hard with a stiff metal spatula to create a compact, even sheet.
- 5
Bake. Place in the oven for 40-45 min, rotating the tray halfway, until pale golden.
- 6
Cool. Remove and leave to cool on a wire rack for 1 h, which helps it stay crisp.
- 7
Add. Once cooled, break into pieces of whatever size you prefer and stir through 285 g raisins roughly chopped.
- 8
Store. Transfer to an airtight container.
Storage
Store in an airtight container for up to 2 weeks. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
