Alright, let’s talk about this maple pecan granola stuff, you know, the crunchy stuff you eat in the mornin’. My grandkid, the smart one, told me it’s good for ya, so I figured, why not? Can’t be worse than them sugary cereals they sell, all colors of the rainbow, like a bird pooped in the box.
First off, this granola, it’s gotta be crunchy. I hate that soggy stuff, feels like chewin’ on wet cardboard. If yours gets all limp, don’t you worry none. My grandkid showed me a trick. Just spread it out on a pan, like you’re gonna bake cookies, and stick it in the oven. Hot oven, mind you, like 400 degrees or somethin’. Five minutes, that’s all it takes. Crisps right up, good as new. Like magic, but with heat.
Now, the recipe, it ain’t rocket science. You got your oats, the rolled kind, not that quick-cookin’ garbage. Then you need pecans, ’cause maple and pecans go together like peas in a pod. And maple syrup, real maple syrup, not that fake corn syrup stuff. That stuff tastes like chemicals, gives me the heebie-jeebies.
- Oats: Rolled oats, the old-fashioned kind. None of that instant stuff.
- Pecans: Chop ’em up a bit, so they ain’t too big.
- Maple Syrup: Real maple syrup, the good stuff. Don’t skimp here.
- Oil: A little bit of oil, to make it crispy. I use vegetable oil, but you can use whatever you got.
- Salt: A pinch of salt, to balance out the sweetness.
- Spices: Some folks like cinnamon, nutmeg, all that fancy stuff. I just use a little bit of vanilla. Keeps it simple.
Mix it all up in a big bowl. Make sure everything’s coated in that maple syrup and oil. Then spread it out on that pan I told you about. Bake it low and slow, that’s the key. My grandkid says 275 degrees, for a whole hour. That’s a long time, but trust me, it’s worth it. You want that granola to be nice and clumpy, not all loose and crumbly. Don’t go stirrin’ it neither. Just let it bake, and let that oven do its work.
And about this gluten-free thing, folks keep askin’ me. Well, this ain’t one of them gluten-free recipes, seein’ as oats ain’t gluten-free, last I heard. If you gotta have it gluten-free, you’ll have to find some other kind of grain, I reckon. I ain’t got time for that fancy stuff. I stick to what I know.
Once it’s done bakin’, let it cool completely before you break it up. That’s important, otherwise you’ll end up with a bunch of little pieces. And store it in a jar, a tight-fitting jar, so it stays crunchy. Nothin’ worse than soggy granola, like I said.
Now, you can eat this granola with milk, yogurt, or just straight out of the jar. I like it with yogurt, the plain kind, with some fresh berries on top. Makes a good breakfast, keeps you goin’ all mornin’. Or you can sprinkle it on top of ice cream, if you’re feelin’ fancy. But don’t tell my grandkid I said that. He’ll say I’m eatin’ too much sugar.
So there you have it, maple pecan granola, simple as can be. Nothin’ fancy, just good, honest food. Give it a try, you won’t be disappointed. And if you mess it up, well, that’s your own fault. Just kidding, just kidding. Even a blind squirrel finds a nut once in a while, you’ll figure it out.
One more thing: If you want it extra sweet, you can add a little bit of brown sugar to the mix. Or some dried fruit, like cranberries or raisins. But don’t go overboard, you don’t want it to be too sweet, just right. It’s all about balance, see?
Anyways, I gotta go now. Got chores to do. But you go on and make yourself some granola. And let me know how it turns out. Maybe you can even teach this old lady a new trick or two.
Tags: [maple pecan granola, homemade granola, breakfast recipe, crunchy granola, easy granola, pecan recipes, maple syrup recipes, healthy breakfast, oat recipes, gluten free (discussed as not gluten free)]