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.
2½ cups pecans
1½ cups old-fashioned oats
2 tablespoons sorghum
1 tablespoon butter, melted
½ cup dried cranberries
- Preheat oven to 300 degrees Fahrenheit. Lightly oil or cover a medium baking sheet with parchment paper.
- 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.
- 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.
- Let cool completely. Then, break granola into small chunks. Add cranberries and toss to combine.