This chocolate chip maple pecan granola comes together quickly and is delicious as a snack or use it to top a yogurt parfait. Why buy store-bought when it’s so easy to make your own?
I received product samples from sponsor companies to aid in the creation of the #BacktoSchoolTreats week recipes. All opinions are mine alone.
My youngest son and I love granola and we love dreaming up different flavors. He and I tossed around ideas. We’ve tried a lot of store-bought and homemade granolas. We both like sweet in our granola, hence the chocolate chips, brown sugar, and maple syrup.
Granola is one of those products I’ll never understand why people buy it. It’s super easy to make, doesn’t take a whole lot of time and you can personalize it to your favorite flavors. My son wasn’t keen on adding the pecans but once he tasted it, he agreed it was a delicious addition. Another favorite granola is the almond pecan granola.
If you’ve never used vanilla bean paste, you’re missing out. While you use it at a 1:1 ratio, it is interchangeable with pure vanilla extract. Vanilla bean paste, like the Taylor and Colledge, is a paste that includes the scraped out seeds from a vanilla bean pod. It’s kind of a think mash-up of extract and vanilla beans.
This recipe also used Flahavan’s Irish Oats and Dixie Crystals which give consistent results. That’s why I like to use them. Make this granola to top yogurt parfaits, to mix with milk for cereal, or as a delicious snack. If you know kids who are “starving” when school gets out, make up some cute bags with this chocolate chip maple pecan granola. It’s perfect for the ride home, between when school ends and sports practice begins or to pack in a lunch box. Certainly, if there are allergies, you can omit the nuts.
These red chevron bags from Sweets & Treats are a cute way to wrap up the granola. Many colors are available so you could even use your school colors. I choose red because it’s my son’s favorite color. Plus, who doesn’t love to get a delicious snack presented in a fun package? It’s like opening a present and after a long day, who doesn’t love surprises?
Chocolate chip maple pecan granola is delicious for snacking, with milk, or to top a parfait. #granola #breakfast
Check out these #BacktoSchoolTreats recipes from our Bloggers:
Back to School Breakfasts:
Baked Funfetti Doughnuts from Tara’s Multicultural Table
Bakery Style Blueberry Muffins from Comfortably Domestic
Chocolate Chip Maple Pecan Granola from Family Around the Table
Chocolate Malt Waffles from A Day in the Life on the Farm
Coconut Oatmeal Breakfast Bars from The Beard and The Baker
Nutella Waffles with Strawberry Syrup from The Redhead Baker
Oatmeal Pear Bars from Karen’s Kitchen Stories
PB&J Overnight Oats from Jolene’s Recipe Journal
Peaches and Maple Crunch Breakfast Jars from My Sweet Zepol
Peanut Butter & Jelly Muffins from The Spiffy Cookie
Back to School Snacks:
Peanut Butter Chocolate Chip Granola Bars from Simple and Savory
Back to School Desserts:
Almond Joy Cupcakes from Daily Dish Recipes
Caramel Apple Back to School Cupcakes from Big Bear’s Wife
Caramel Apple Dip from The Mandatory Mooch
Chocolate Cupcakes with PB Fluff Buttercream from A Kitchen Hoor’s Adventures
Easy Chocolate No Bake Cookies from Jen Around the World
Oatmeal Cream Pie Layer Cake from Love and Confections
Vanilla Bean Pudding Pops from Hardly A Goddess
Summer is winding down, and we are celebrating with #BacktoSchoolTreats hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 30 bloggers will be sharing 100+ fantastic recipes for both parents and kids, with breakfasts, snacks, desserts, and drinks to get you back in the school routine.
- ⅓ cup Dixie Crystals light brown sugar
- ⅓ cup pure maple syrup
- 2 Tablespoons Taylor & Colledge vanilla bean paste
- ½ teaspoon salt
- ½ cup canola oil
- 4 ½ cups Flahavan's Irish Rolled-Oats
- 1 ½ cups milk chocolate chips
- 1 cup large pecan pieces
1. Preheat oven to 325 degrees F. Line an 18.5" x 14.5" rimmed baking sheet with parchment paper and set aside.
2. In a large bowl whisk together the brown sugar, maple syrup, vanilla bean paste, canola oil and salt.
3. Using a wooden spoon or rubber spatula, gently stir in oats, chocolate chips and pecans, making sure everything is coated.
4. Pour the oat mixture onto the baking sheet and spread into an even layer. Gently press the mixture so it stays together.
5. Bake 20 - 25 minutes until top begins to brown and mixture is fragrant. Remove the pan from the oven and allow to cool completely before breaking it up. Store in a covered container for up to one week. Package into goodie bags just before giving.
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