Maple Pecan Granola

Maple Pecan Granola

Yield 17 - 4 oz servings


454g barely flakes

454g rye flakes

150g flax seeds

225g pecans*

260g maple syrup

3g salt

25g vanilla extract

2g cinnamon

4g ground ginger

85g sunflower oil or other neutral oil

90g maple sugar (or brown sugar)

250g dried cranberries


Preheat over to 300ºF (175ºC)

Line two half sheep pans with parchment paper

In a large bowl toss together first four ingredients, set aside

In another bowl whisk together the next 7 ingredients (everything expect the dried cranberries)

Add maple syrup mixture to the dry ingredients, coat evenly

Divide and spread mixture out evenly onto half sheet pans

Bake for 10 minutes, stir and rotate pans. Repeat two more times

After 30 minutes take a spoonful and allow to cool in a plate for 3-5 minutes. Give it a taste if it is still a bit chewy continue baking for another 10 minutes and try again. Allow to cool completely before storing.


*If you used pecan pieces dadd them half way through the baking, as they might burn.

If your oven in convection start checking after 20 minutes and continue to check every 5-7 minutes.

To make gluten free substitute rye and barely flakes for gluten free rolled oats.

This is a loose granola (if you would like more clusters I would increase the maple syrup and add a little bit of cane sugar, this has not been tested only my suggestion)