Cinnamon Pecan Granola

I’ve been deprived; I haven’t been able to cook for the past few weeks. Yesterday morning–first day back home–I was eager to cook something delicious and flavorful. Here’s what I came up with!

Cinnamon Pecan Granola

Growing up my mom always had a batch of Alton Brown’s  homemade granola in the pantry. A sweet maple syrup and coconut aroma filled our house each time she baked a new batch. I’ve watched her plenty of times to know what goes into the granola but I never knew the amounts, so I just estimated them and it worked!


Now this recipe is slightly different from Alton Brown’s version, and I think I like my version much better (: Although there is plenty of flavor in the old recipe, I incorporated cinnamon to expand and enhance the already amazing flavors.

* This recipe doesn’t make a large amount because I only had 3/4 cups of rolled oats at that time, but double or triple the recipe and you’ll have enough granola to last you a few weeks!

  • 3/4 cup rolled GF oats
  • 1/4 cup unsweetened coconut
  • 1/4 cup raw pecan halves
  • 1/4 tsp cinnamon
  • 1/8 tsp salt
  • 1/2 tbsp butter, melted
  • 3 tsp real maple syrup


  1. Preheat oven to 325F and melt butter in a microwave safe bowl
  2. Combine the dry ingredients in a small bowl
  3. Add the butter and maple syrup and stir together.
  4. Grease a baking tray with Pam or another cooking spray and spread out the granola evenly.
  5. Bake for 30 minutes, and stir the granola every 10-15 min.
  6. When its done, remove from oven and let cool. When it has finished cooling transfer to an airtight container.


You can use this granola for many different dishes, here are some of my favorite ideas!

~ On top of a bowl of cut up fruit and greek yogurt

~ With milk like a bowl of cereal

~ Raw, just out of the jar (because it’s so good!)



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