Banoffee Pecan Granola Recipes

HONEY-PECAN GRANOLA

Steps:

• Preheat oven to 300 degrees. In a large bowl, combine oats, pecans, butter, honey, and salt; mix well to coat. Transfer to a parchment-lined rimmed baking sheet and spread in an even layer. Bake until oats are lightly golden, 30 minutes, stirring halfway through. Let cool completely on sheet.

BANOFFEE PECAN GRANOLA

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss together the oats, banana chips, pecan halves and flaked sea salt in an oven tray. Stir through the melted unsalted butter. Warm the dulche de leche in the microwave for 1 min or until melted, drizzle over the granola and bake for 35-40 mins or until golden brown, stirring halfway. Leave to cool completely, then toss with the dark chocolate chips. Serve this this granola with ice cream as a dessert. Store for up to six weeks in an airtight glass jar.

MAPLE PECAN GRANOLA

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Line a baking sheet with parchment paper.
• Mix oats, pecans, walnuts, flax seed, and cinnamon in a large bowl.
• Stir canola oil, maple syrup, maple flavoring, and salt together in a small bowl; pour over the oat mixture and stir to coat evenly.
• Spread the resulting mixture evenly onto the prepared baking sheet.
• Bake in the preheated oven until lightly browned, about 40 minutes.
• Set granola aside to cool completely before breaking into chunks. Store in an air-tight container.

SEEDED PECAN GRANOLA

Steps:

• Heat oven to 375 degrees (or 350 degrees if you are using convection). Line rimmed baking sheet with parchment paper.
• In a small mixing bowl, toss pecans with 1/4 cup maple syrup. Set aside.
• In a separate medium-size bowl, combine oats, pepitas, sunflower seeds, sugar, salt, cinnamon, nutmeg, ginger and oil with the remaining 1/4 cup plus 2 tablespoons maple syrup. Spread oat mixture on the prepared baking sheet. Bake for 7 to 10 minutes or until the edges are just starting to turn golden. Remove pan from oven and use a fork to gently rake the edges in toward the center and the center out toward the edges. Return to oven and bake for 7 to 10 more minutes or until edges are golden, then repeat raking process.
• Sprinkle the maple-coated pecans over the top of the granola and bake for a final 7 to 10 minutes, or until the granola is evenly golden. Remove pan from oven, rake once more, and let cool completely. Store airtight at room temperature for up to 2 weeks.

ORANGE-PECAN GRANOLA

Steps:

• Preheat oven to 350 degrees. Put oats, flakes, sugar, nuts, zest, nutmeg, and cinnamon in a medium bowl. Melt butter with honey in a saucepan over low heat; stir into oat mixture.
• Spread mixture in a 7-by-11-inch baking pan; bake until just golden, about 10 minutes. Let cool in pan (mixture will harden). Break cooled mixture into large chunks.

DARK HONEY PECAN GRANOLA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a 13x17-inch baking dish with parchment paper.
• Combine oats, pecan halves, coconut flakes, and flax seeds in the prepared baking dish; mix well.
• Combine honey, white sugar, coconut oil, and salt in a large microwave-safe bowl. Microwave on high until mixture starts to bubble, 2 to 3 minutes. Whisk until honey and coconut oil are well-combined. Stir in vanilla extract.
• Pour honey mixture over oat mixture in the baking dish; stir until evenly distributed.
• Bake in the preheated oven, stirring every 15 minutes, until oats are a deep golden brown, about 1 hour 15 minutes. Allow to cool, about 1 hour. Break oat clusters apart before serving.