THE RECIPE JOURNAL · Breakfast
Crunchy Maple Pecan Granola with Dried Fruits
Start your day with a deliciously crunchy granola that's packed with sweet maple flavor and toasted pecans. This recipe combines dried fruits for a perfect balance of chewy and crispy in every bite.
FROM THE KITCHEN • Crunchy Maple Pecan Granola with Dried Fruits
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Creamy Lime Refreshment
Something delicious to watch next.
01
Step 1
Start by heating your oven to 325°F (165°C). In a large bowl, combine the oats, pecans, and almonds. In a separate measuring cup, whisk together the oil, maple syrup, and water, then pour this over the oat mixture. Give everything a good stir so the oats and nuts are nicely coated.
02
Step 2
Spread the mixture evenly across two baking sheets. Pop them in the oven and bake for 12 minutes. Take the trays out and give the granola a stir, then bake for another 12 minutes. Repeat this stirring and baking one more time until the granola turns a lovely golden brown.
03
Step 3
While the granola cools, mix the cinnamon and cardamom in a container with a lid. Add the dried dates, raisins, and cranberries, then shake it up until all the fruit is coated in the spice mix. Once the granola is completely cool, stir in the spiced dried fruit and enjoy!
Why you’ll love it
This granola is a perfect balance of sweet and crunchy, thanks to the maple syrup and toasted pecans. The dried fruits add a chewy texture and natural sweetness, making it a wholesome and satisfying snack or breakfast option.
How to serve
Enjoy this granola with your favorite yogurt or milk for a quick breakfast. It also makes a great topping for smoothie bowls or can be eaten on its own as a tasty snack anytime during the day.
Storage & leftovers
Store the granola in an airtight container at room temperature to maintain its crunch. It should stay fresh for up to two weeks. Avoid storing in humid places to prevent it from becoming soft.
