Pecan Raisin Granola

We’ve been tweaking our favorite Almond Flax Granola recipe for a long time now to perfect it, but I just can’t stop. As much as I love our brittle-like granola, I was wanting something that wasn’t quite as sweet.

I’ve been baking with brown rice syrup recently, with great results. It’s not as sweet as honey or maple syrup, so I thought I’d try it instead of the honey in our granola. I’m so happy with the results! Win!

For Fall, I switched out the almonds for toasty pecans and pepitas, and added some golden raisins for some chewy bits. We took a double batch of this on our recent trip to Cuyamaca and it was devoured on the first morning.

Yield

About 5 cups

Prep Time / Cook Time

10 minutes / 45 minutes

Activity Guide

Backpacking, Bike Touring, Car Camping, Day Trip

Ingredients

1/2 cup dark brown sugar
1/4 cup brown rice syrup
1/2 cup canola oil
1/2 teaspoon salt
3 cups rolled oats
1 cup pecans, roughly chopped
1/2 cup pepitas
1 cup golden raisins

Tools

Large bowl
Mixing spoon
Small pot
Rimmed baking sheet
Parchment or silicone baking mat

Method

Preheat the oven to 325° F and line a large rimmed baking sheet with a silicone mat or parchment paper.
In a small saucepan, combine the brown sugar, brown rice syrup, oil, and salt. Cook over low heat, stirring frequently, until the mixture is hot and bubbly. Remove from heat.
Meanwhile, in a large bowl, combine the oats, pecans, and pepitas. Stir in the sugar mixture to coat.
Spread the mixture onto the prepared baking sheet and bake, stirring every 10 minutes, until the granola is golden, about 40 minutes. Keep a close eye on it so that it doesn’t burn.
After about 40 minutes, remove the baking sheet from the oven and stir in the raisins. Return the oven for about 5 more minutes. Remove the baking sheet from the oven and let cool completely.
Break into large chunks and pack it up for your trip!

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