Cinnamon Maple Pecan Granola

Cinnamon Maple Pecan Granola
Cinnamon Maple Pecan Granola

“Hidden sugars,” I’m sure I’ve said, with sass loaded into my voice, about granola. When I have an opinion, I can get sassy about it — and I’ve been a bit down on granola before. In some ways, rightly so: the store bought kind is usually full of sugar, despite the “healthy” aura granola has compared to other cereals.

But homemade granola deserves a second look. I admit it. There are no hidden sugars when you’re doing the cooking, and even better you can tweak and adjust and make a version that totally fits your tastes.

Cinnamon Maple Pecan Granola
Cinnamon Maple Pecan Granola

In this recipe, the only sweetener is maple syrup (the flavor of maple syrup is perfect with oats in the morning). Everything else in the bowl is simple, too: rolled oats, pecan pieces, butter, chia seeds, ground cinnamon and a pinch of salt. Add that all to a bowl, mix it up, and toast it — you’re on your way to a delicious morning bowl! Easy peasy lemon squeezey. 🍋

The house and my clothes smelled like maple and cinnamon for a full day after pulling a big tray out of the oven. ✨

Pictured here: Granola, blueberries and banana in my breakfast bowl, topped with milk. BUT we also enjoyed this granola with yogurt (adds great crunch!) and as a desk snack (still have a jar-full for next week!).

Cinnamon Maple Pecan Granola

Cinnamon Maple Pecan Granola

Published February 5, 2019 by
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Yields: 2.5 cups   |    Active Time: 40 minutes



Ingredients:

  • 3 cups rolled oats
  • 1 cup raw pecan pieces
  • 2 tablespoons chia seeds
  • 1 teaspoon salt
  • 1-1/2 teaspoon ground cinnamon
  • 1/4 cup coconut oil or butter
  • 1/2 cup maple syrup

  • Directions:

    1. Preheat oven to 300°F. Line a sheet pan with parchment paper.
    2. In the bottom of a large microwave-safe bowl, melt coconut/butter. Add: oats, pecan pieces, chia seeds, salt, cinnamon, and maple syrup. Use a spatula to stir until everything is evenly distributed.
    3. Spread oat mixture on prepared baking sheet in an even layer. Bake for 30 minutes, stirring every 10 minutes to ensure even cooking.
    4. Allow to cool and store in an air-tight contain. Serve with fruit and milk like cereal, eat plain as a snack, or sprinkle over yogurt for a parfait.
    5. Store in an air-tight container.

    2 Comments

    Grain-Free Sweet Potato Pancakes

    Grain-Free Sweet Potato Pancakes

    I have never tasted sweet potato pie 😧 but if sweet potato pie was put into a pancake, I imagine this is what it would taste like. 

    The batter for these pancakes is made of primarily mashed cooked sweet potato and egg. If you've ever made grain-free banana pancakes, you know what I'm talking about! The batter needs to be thinned out a little to make pancakes, so a bit of melted coconut oil and milk (whatever type you like) get stirred in. But then, ginger, cloves, cinnamon and a dash of salt are added -- this is where that pie flavor comes to life! These pancakes are grain-free, so expect the finish pancakes to be denser than traditional pancakes made with flour. 

    Cook the pancakes on a well-greased non-stick griddle, and serve them warm. We topped them with butter, maple syrup and a dollop of whipped cream. (Yes, whipped cream is allowed at breakfast, and it really completes the sweet potato pie effect!) 😋

    Perfect for the holiday season! 

    Grain-Free Sweet Potato Pancakes
    Grain-Free Sweet Potato Pancakes

    Grain-Free Sweet Potato Pancakes

    Published December 13, 2018 by
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    Yield: 6 four-inch pancakes   |    Active Time: 20 minutes



    Ingredients:

  • 1 cup cooked and mashed sweet potato
  • 2 eggs
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 teaspoon melted coconut oil, plus more for cooking
  • 1-2 teaspoon milk of choice
  • Optional: pinch of ground cloves
  • To serve: whipped cream, maple syrup, butter or coconut oil

  • Directions:

    1. In a medium sized mixing bowl, combine mashed sweet potato, eggs, nutmeg, cinnamon, salt, melted oil, milk, and cloves if using. Stir with a spatula or electric mixer until smooth.
    2. Heat a non-stick skillet over medium heat with 1-2 teaspoons of coconut oil. When the oil glistens, spoon batter into the pan by the 1/4 cup. This batter is thicker than traditional pancake batter, so use a spatula to spread it out to be about 1/4 to 1/2 inch thick. Cook for about 3-5 minutes, and then flip pancake and cook for 3-5 more minutes on the other side.
    3. Move cooked pancake to a plate and repeat step two until all of the batter is used.
    4. Serve warm topped with a pat of butter, dollop of whipped cream, and drizzle of maple syrup.

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    Lower Sugar Sweet Potato Casserole with Oatmeal Pecan Topping

    Lower Sugar Sweet Potato Casserole with Oatmeal Pecan Topping
    Lower Sugar Sweet Potato Casserole with Oatmeal Pecan Topping

    I grew up on the sort of sweet potato casserole that is topped with marshmallows, and I love the stuff.

    One Thanksgiving in California is vividly stamped in my mind — the year we visited my grandparents and I realized for the first time that my grandma cooked almost every dish for Thanksgiving dinner in the microwave. IN THE MICROWAVE! Coming from rather culinary parents, it was a bit of a shock, and I’m not sure why I hadn’t noticed in previous years (I don’t even remember other Thanksgiving dinners at their house; maybe this was a first).

    Anyways… this sweet potato casserole is not made in the microwave (do I even need to say that?) and so it’s off to a far superior start already! But it’s also been revised in other ways, calling for less sugar and being topped with crumbly, crispy pecans and oats instead of marshmallows. Because, sugar and marshmallows just don’t leave me feeling my best.

    Sweet potatoes are quite sweet as they are, so adding sugar to the filling feels unnecessary (most recipes call for 1/4 to 1/2 cup of added sugar). In this version the filling is “natural,” meaning all the sweetness comes from the sweet potatoes, and the topping is made with maple syrup and cinnamon (which has sweet notes of it’s own!).

    As Oliver would say, this dish comes out of the oven “smelling sweeter than a plate of yams with extra syrup.”

    Lower Sugar Sweet Potato Casserole with Oatmeal Pecan Topping
    Lower Sugar Sweet Potato Casserole with Oatmeal Pecan Topping

    Tip: Cook the sweet potatoes ahead of time! You can cook the potatoes up to three days before you’re going to make this casserole. Here are a couple of ways to cook them (affiliate links ahead!):

    • In an Instant Pot: Place whole sweet potatoes in your Instant Pot with 1 cup of water (use a steamer basket if you have one). Use manual mode and set to high for 15 minutes (vent in sealed position). Allow pressure to release naturally, then open pot. Allow potatoes to cool, and then remove skins, which should easily pull off at this point.

    • In an oven: Preheat oven to 425°F. Prick sweet potatoes with a fork and rub with oil (such as coconut oil). Place potatoes on a baking sheet lined with aluminum foil or a sil-pat and bake for 45 minutes.

    In both of these methods, the natural sugars in the sweet potatoes will caramelize so that your sweet potato casserole tastes sweet without the added sugar.

    Thanksgiving is THIS WEEK. What else are you making? What’s your favorite thing once you sit down at the table?

    Lower Sugar Sweet Potato Casserole with Oatmeal Pecan Topping

    Lower Sugar Sweet Potato Casserole with Oatmeal Pecan Topping

    Published November 20, 2018 by
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    Serves: 4   |    Active Time: 4 hours



    Ingredients:

  • 3-4 cups mashed sweet potato
  • 1/4 cup half and half or canned coconut milk
  • 3 tablespoons melted butter or coconut oil
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla

  • For Crumble Topping:
  • 1/4 cup melted butter or coconut oil
  • 1/4 cup maple syrup
  • 1/3 heaping cup rolled oats
  • 1 heaping cup pecan halves

  • Directions:

    1. Preheat oven to 350°F.
    2. Combine the first five ingredients in a mixing bowl and stir until well incorporated.
    3. Spread sweet potato mixture in an even layer in a 9x9 baking dish.
    4. In a separate bowl, combine ingredients for crumble topping. Spread crumble topping in an even layer over the sweet potatoes.
    5. Place baking dish in the middle rack of the oven and bake 25-30 minutes. Sweet potatoes should be warmed through and pecans on top should be lightly toasted. Allow to cool 10 minutes before serving.

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