SEEDED PECAN GRANOLA

Seeded Pecan Granola

Seeded Pecan Granola

THE NEW YORK TIMES

• YIELD
8 cups

• TIME
1 hour

Maple-glazed pecans, coconut oil and a hint of spice bring big flavor to this crunchy, cluster-packed granola, adapted from the restaurant Jon & Vinny's in Los Angeles. If you don't have flaky sea salt, kosher salt is fine; just use slightly less (about 3/4 teaspoon, give or take).

INGREDIENTS

• 1 ½ cups/160 grams raw pecans, broken into rough halves and quarters

• ½ cup plus 2 tablespoons/145 milliliters maple syrup

• 3 ⅔ cups/340 grams old-fashioned rolled oats

• ¾ cup/100 grams raw pepitas (pumpkin seeds)

• 3/4 cup/100 grams raw sunflower seeds

• 1/4 cup/55 grams sugar

• 1 teaspoon flaky sea salt

• ¼ teaspoon ground cinnamon

• ⅛ teaspoon grated nutmeg

• ⅛ teaspoon ground ginger

• ½ cup/120 milliliters unrefined coconut oil, melted (or use sunflower oil, or a combination)

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PREPARATION

1 Heat oven to 375 degrees (or 350 degrees if you are using convection). Line rimmed baking sheet with parchment paper.

2 In a small mixing bowl, toss pecans with 1/4 cup maple syrup. Set aside.

3 In a separate medium-size bowl, combine oats, pepitas, sunflower seeds, sugar, salt, cinnamon, nutmeg, ginger and oil with the remaining 1/4 cup plus 2 tablespoons maple syrup. Spread oat mixture on the prepared baking sheet. Bake for 7 to 10 minutes or until the edges are just starting to turn golden. Remove pan from oven and use a fork to gently rake the edges in toward the center and the center out toward the edges. Return to oven and bake for 7 to 10 more minutes or until edges are golden, then repeat raking process.

4 Sprinkle the maple-coated pecans over the top of the granola and bake for a final 7 to 10 minutes, or until the granola is evenly golden. Remove pan from oven, rake once more, and let cool completely. Store airtight at room temperature for up to 2 weeks.