Ingredients:

  • 3 cups (270g) old-fashioned rolled oats
  • 1 cup (115g) raw pecans, roughly chopped
  • 1/2 tsp (3g) fine sea salt
  • 1 tsp (2g) ground cinnamon
  • 1/2 cup (170ml) pure maple syrup
  • 1/3 cup (75ml) melted coconut oil
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine the rolled oats, chopped pecans, sea salt, and cinnamon; toss until evenly distributed.
  3. In a separate small bowl, whisk together the melted coconut oil, pure maple syrup, and vanilla extract until emulsified.
  4. Pour the liquid glaze over the oat mixture and stir with a spatula until every oat is thoroughly coated.
  5. Spread the mixture onto the prepared baking sheet and press down firmly with a spatula or your palm to create a flat, even layer.
  6. Bake for 20 minutes, or until the edges are a deep mahogany and the granola smells intensely nutty.
  7. Remove from the oven and let the granola cool completely on the pan for at least 45 minutes to allow the clusters to harden.