A bowl of yogurt topped with banana and pecan granola

Banana Maple Pecan Granola

For the perfect parfait, or a hearty breakfast in a bowl, you can’t beat the sweet crunch of this amazing granola! Granola is great because you can add almost anything to it and it still tastes amazing. We’ve sweetened up an invigorating blend of fruit and nuts with a touch of maple. It tastes so good, you’ll want to wake up a little early and savour every mouthful.

YIELDS

3 cups

PREP TIME

15

COOK TIME

20 to 25

INGREDIENTS

  • 1 ½ cups (132 g) large flaked oats
  • ⅔ cup (70 g) chopped pecans
  • ¼ cup (22 g) unsweetened dessicated coconut
  • 3 packets (42 g) Redpath® Brown & Maple Sugars
  • 2 tbsp (30 ml) orange juice
  • 2 tbsp (28 g) butter, melted
  • 2 tbsp (30 ml) honey
  • 1 tsp (2 g) orange zest, finely grated
  • ½ tsp (2 g) ground cinnamon
  • ¼ tsp (2 ml) pure vanilla extract
  • ¼ tsp (2 g) salt
  • ½ cup (50 g) dried banana chips, broken into pieces
  • ¼ cup (30 g) dried cranberries

INSTRUCTIONS

Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.

In a large bowl, toss together the oats, pecans, and coconut until well combined.

In a small bowl, whisk together the Redpath® Brown & Maple Sugars, orange juice, melted butter, honey, orange zest, cinnamon, vanilla extract, and salt.

Pour the wet ingredients over the dry ingredients. Stir until thoroughly mixed and all dry ingredients are moistened.

Oats, pecans, and coconut being mixed in a bowl with butter, honey, and juice

Spread mixture evenly in a single layer on the prepared baking sheets. Place into preheated oven, stirring every 10 minutes or so until granola is completely dry and golden brown; about 20 to 25 minutes.

Spreading wet granola mixture on a parchment-lined baking sheet

 

Take out of oven; cool for about 20 minutes on baking sheet.

To the still warm granola, add the banana chips and cranberries and combine. Allow to cool completely before storing in an airtight container. Keeps for about 1 month, or several months if frozen.

Stirring bananas and cranberries into granola on a parchment-lined baking sheet

CHEF'S TIP

 

*When baking the granola, spread the granola in a single layer and with a spatula draw an “X” through the granola. The “X” will speed up the browning and drying process of the granola.

*Substitute any dried fruit or nuts for the ones listed in the recipe.

*Use as a topping for yogurt or fresh fruits, or with any milk of choice.

Two bowls of yogurt topped with banana and pecan granola with a mug of coffee and packets of Redpath Brown & Maple Sugars