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This maple pecan granola is quick, nutritious, and simply delicious! Try this new fall-favorite protein granola recipe with maple, pecan, pumpkin, and quinoa!
What You'll Need:
Ingredients:
- Rolled oats
- White quinoa, uncooked
- Pitted dates
- Pecans
- Maple Syrup
- Pumpkin Pie Spice
- Butter (or coconut oil if vegan)
Equipment:
How to Make the Protein Granola:
Basically, toss your ingredients in a large mixing bowl, spread them on a baking sheet, and bake for about 20 minutes. Voila!
How to Store it:
Store the homemade granola in an airtight container for up to two weeks at room temperature or freeze for up to several months.
You're Sweet Enough!
As my father always says when I order unsweetened iced tea! Another plus to making homemade granola is that you can make it with less added sugar. It is recommended by the Dietary Guidelines for Americans that we consume no more than 10% of our calories from added sugars; based on a 2,000-calorie diet that would be 50 grams of added sugar in a day. On the Nutrition Food Label, added sugars less than 5% of our daily value are considered low sources of added sugar. A daily value of 20% or more would be considered a high source of added sugar. Store-bought versions can easily exceed the 20% daily value (high source) of added sugar per day!
Variations:
What I love about this recipe and granola, in general, is that it is so versatile! If you have a nut allergy, sunflower seeds can be a delicious substitute. Please caution with a substitute with seeds depending on your allergy and severity.
Gluten-sensitive? This recipe is gluten-free, thanks to the oats and quinoa ingredients!
Vegan-preferred? Omit the butter in this recipe and try using coconut oil for some richness. I promise it is just as delicious!
Other Recipes to Try:
PrintProtein Granola Recipe
Protein granola with pumpkin, pecans, maple, and quinoa! This maple pecan granola is perfect for the fall season!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6-8 servings 1x
- Category: breakfast, snacks
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
2 cups rolled oats
½ cup white quinoa, uncooked
½ cup pitted dates, chopped
1 cup unsalted pecans, chopped
3 tablespoons pure maple syrup
2 teaspoons pumpkin-pie spice
3 tablespoons unsalted butter or coconut oil, melted
Get Recipe Ingredients
Instructions
Preheat oven to 350 degrees Fahrenheit. Set aside a parchment-lined baking sheet.
In a large mixing bowl, stir together all of the ingredients until fully combined. Spread the granola mix evenly onto the baking sheet. Bake for 20-25 minutes or until slightly browned.
Notes
This recipe is gluten-free and vegan! If gluten sensitive, use oats that are certified gluten-free.
Enjoy the granola with yogurt (I also topped it with fresh pomegranate seeds!).
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