Earlier this month I posted a recipe for chocolate chunk pancakes with pecan pie syrup. I had some of the pecan pie syrup left after having as much or more than I could handle. I thought of a few different ways to make use of the sweet, golden goodness, but finally settled on granola. Granola is so wonderful because you can make it and enjoy it fresh, but it stays delicious for days. I put mine in a jar and had it throughout the week. Quite a delicious way to prevent waste, if I do say so myself.
Pecan Pie Granola
Makes 4 Cups
For the granola, you will need:
- 3 cups old-fashioned oats
- 1/2 cup coconut flakes
- 1 cup pecan pie syrup (recipe follows)
For the pecan pie syrup, you will need:
- 1/4 cup water
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 2 tbsp. butter
- 1 egg
- 1 tbsp. vanilla extract
- 1 cup toasted, chopped pecans
Pecan Pie Syrup Method:
- Pour water in a medium-sized sauce pan on medium-low heat and heat for a couple of minutes before adding sugars. Stir sugar mixture until dissolved, about five minutes, adding in salt.
- Add butter after sugars are dissolved and reduce heat slightly.
- In a separate bowl, whisk together eggs, cinnamon, and vanilla. Add in two tablespoons full of the warmed sugar mixture to the egg bowl. The goal here is to slowly heat up the eggs without cooking them.
- Slowly add the egg mixture to the sauce pan with the sugar. Fold in toasted pecans.
- Heat oven to 350.
- In a large bowl, stir together oats and coconut.
- Stir in pecan pie syrup, coating oat mixture evenly.
- Spread in a single layer on a (greased) cookie sheet and bake for 20 minutes.
- Let it cool (but do sample some while it’s still warm) and serve. I had mine with almond milk and a side of Mops: