Pecan Sorghum Granola

Fresh fall pecans were the inspiration for my nutty and slightly sweetened granola. This protein-packed snack is made with only five ingredients and is so simple to prepare. In around 30 minutes, you can have a homemade treat that far exceeds the quality of the boxed varieties you’ll find on grocery store shelves. Enjoy straight off the baking sheet or make a parfait with Greek yogurt, diced apple or pear and granola. For some unique was to eat my Pecan Sorghum Granola, add as a crunchy topping for a fall salad or sprinkle on top of pumpkin muffins just before baking.

Ingredients:
2½ cups pecans
1½ cups old-fashioned oats
2 tablespoons sorghum
1 tablespoon butter, melted
½ cup dried cranberries

Directions:

  1. Preheat oven to 300 degrees Fahrenheit. Lightly oil or cover a medium baking sheet with parchment paper.
  2. In a medium bowl, combine pecans and oats. In a small bowl, whisk together sorghum and butter and drizzle over pecan mixture. Stir until worked through.
  3. Place granola on the baking sheet, spreading it out and gently pressing into an even layer with your hands. Bake until golden brown and crunchy, for about 15 minutes. Use a spatula to flip pieces of granola over and continue cooking for 5 to 10 more minutes.
  4. Let cool completely. Then, break granola into small chunks. Add cranberries and toss to combine.

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