Maple Pecan Granola
Homemade granola is the WAY TO GO!! This granola is 10/10!!
The white chocolate chips make this granola!! It is the perfect topper for yogurt!
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Full recipe in video below!
4 cups old-fashioned rolled oats (I don't recommend substituting quick oats)
1 cup pecan halves
1/2 tsp kosher salt
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup coconut oil - melted
1/2 cup sugar free maple syrup (I used Lakanto) to order: https://bit.ly/3cRLTbg
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1/2 tsp almond extract vanilla extract can be substituted or you can use both
3/4 cup dried reduced sugar cranberries
200 Lily's white chocolate chips
Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper. Set aside.
Combine Dry Ingredients
In a large mixing bowl, use a wooden spoon or rubber spatula to mix the oats, pecans, salt, cinnamon and nutmeg until evenly combined.
Add Wet Ingredients
Add in the melted coconut oil, maple syrup and almond extract. Mix everything together until well combined and no dry oats remain.
Spread the granola mixture onto the prepared baking sheet in an even layer.
Bake until the oats are lightly golden, about 21 - 25 minutes, stirring halfway through.
Let the granola cool in the baking sheet completely, about 45 minutes to an hour. Gently break up granola with your hands or a wooden spoon. Stir in dried cranberries and white chocolate chips.
Enjoy or store granola in an airtight container at room temperature for 1-2 weeks.
Recipe inspiration from thechunkychef.com