Maple Lavender Pecan Granola
Big crunchy clusters, toasty pecans and a soft whisper of lavender. Bake a pan on Sunday and you have breakfast, yogurt topping and a handful-on-the-way-out-the-door snack for the whole week.
Big crunchy clusters, toasty pecans and a soft whisper of lavender. Bake a pan on Sunday and you have breakfast, yogurt topping and a handful-on-the-way-out-the-door snack for the whole week.
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Why this pairing works
Maple syrup glues the oats into clusters and caramelizes in a low oven. Lavender and maple share soft, sweet notes, so the flavor tastes warm and rounded instead of flowery.
Makes about 6 cups Prep 10 min Cook 45 min
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup pecans, roughly chopped
- 1/2 cup pepitas or sunflower seeds
- 1/2 tsp Culinary Lavender Buds, finely crushed
- 1/2 tsp cinnamon
- Lavender Salt Grinder, about 1/2 tsp
- 1/2 cup Lavender Maple Syrup
- 1/3 cup olive or coconut oil
- 1 tsp vanilla extract
- 1 cup dried cherries or cranberries, added after baking
Directions
- Heat the oven to 300°F and line a sheet pan with parchment.
- Stir the oats, pecans, seeds, crushed lavender, cinnamon and salt in a large bowl.
- Whisk the maple syrup, oil and vanilla, pour over the oats and stir until everything is coated.
- Spread on the pan and press it down firmly with a spatula. Bake 40 to 45 minutes, rotating the pan halfway, until golden. Don't stir if you want clusters.
- Cool completely on the pan, then break into chunks and toss with the dried fruit. Store airtight up to 2 weeks.
Serve it with: Lavender Ground Coffee (Honey)
Make it your own
- Swap half the maple syrup for Lavender Wildflower Honey.
- Layer with yogurt and berries for a quick parfait.
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