Maple Cinnamon Granola with Pecans and Puffed Rice
Homemade granola featuring rolled oats, puffed rice, and pecan halves bound with maple syrup and warming spices. The combination of cinnamon and allspice creates a cozy flavor profile while the puffed rice adds lightness and crunch alongside traditional oats. Perfect for breakfast over yogurt, as a snack, or sprinkled on smoothie bowls. This version uses neutral oil instead of butter for a lighter texture and allows the maple syrup to shine as the primary sweetener. The granola becomes delightfully crispy as it cools.
Ingredients
- ¼ cup neutral oil
- ⅝ cup maple syrup
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
- ½ teaspoon allspice
- ¼ teaspoon kosher salt
- 3 cups old fashioned organic rolled oats
- 3 cups puffed ricerolled oats1:1gluten-free
adds more chew, removes lightness
- 1 cup pecan halves
Instructions
- 1
Preheat oven to 350°F
- 2
Mix oil, maple syrup, vanilla, cinnamon, allspice, and salt in large bowl
- 3
Add rolled oats, puffed rice, and pecans, stir with wooden spoon to evenly coat
- 4
Spread onto parchment paper-lined baking sheet
- 5
Bake 25 to 30 minutes until golden and toasted, stirring once
- 6
Remove from oven and cool completely
- 7
Store in airtight container
Tips
Stir granola once during baking to ensure even browning and prevent burning at edges
Let granola cool completely before storing as it continues to crisp up during cooling process
Use parchment paper to prevent sticking and make cleanup easier
Good to Know
airtight container at room temperature
can be made up to 1 week ahead
over yogurt, with milk, or as snack
Common Mistakes
stir during baking to avoid burning
cool completely before storing to avoid sogginess
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this granola oil-free?
Yes, you can omit oil and increase maple syrup slightly, though texture will be less crispy and more clumpy when cooled.
How long does homemade granola keep?
Properly stored in airtight container, this granola stays fresh and crispy for up to 2 weeks at room temperature.
Can I add dried fruit to this recipe?
Add dried fruit after baking and cooling to prevent burning, as most dried fruits will scorch in the oven.