The Best Maple Pecan Sno-Isle Co-op Granola EVER...ett

The Sno-Isle Co-op on Grand Avenue in downtown Everett is home to a truly grand aisle of bulk nuts, seeds, grains and other organic and wholesome goodness. This week I walked down there and found everything I needed for my favorite homemade granola recipe and I’d like to share the yum with you!

So, here it is from start to finish.

Introducing: The Best Maple Pecan, Sno-Isle Co-op Granola Everett (As in, “I just made the best maple pecan, Sno-Isle Co-op granola EVER...ett.”)

Prep: (As with any recipe, substitutions may be made to make it your own)

1. Start out with a layers on, cause sometimes the walk is chilly.

2. Bring a friend. On this particular day, I chose my 13 year old daughter.

3. Walk to Co-op while taking in the signs of Spring around you. Cherry blossom trees are good for this. (If you live more than a ways away you may substitute this step with driving.)

4. Upon arrival head straight for bulk foods aisle but enjoy the organic fruit display on the way.

5. Scoop and label bags of pecans, oats, pumpkin seeds.

6. Ask friendly employee where to find the maple syrup.

7. Fill your cart with all ingredients listed below.

8. Walk home in spitting rain to begin filling your home with the warm smells of toasting nuts.

Recipe
Ingredients:
½ cup real maple syrup (honey could be substituted)
½ cup coconut oil
⅓ cup light brown sugar
½ tsp fine sea salt
4 cups old fashioned or raw rolled oats
2 cups pecans roughly chopped
½ cup pumpkin seeds (you can also add other nuts or seeds)

Method:
Preheat oven to 325 F and line an 18x13 baking sheet with parchment paper. Warm coconut oil in small pot until liquified. Roughly chop pecans.

In a large bowl, whisk together maple syrup, coconut oil, sugar and salt. Fold in oats and pecans and seeds. Mix until the dry mixture is thoroughly coated.

Transfer mixture to prepared baking sheet. Spread evenly across baking sheet.

Bake at 325F for 40-45 minutes until mixture is firm and lightly golden brown in color. Rotate baking sheet midway through baking. Let granola cool to room temperature. Once cooled break into bite size pieces.

At this point you can add dried fruit or chocolate chips if you want. Store at room temperature in an airtight container for up to one month (In my house it’s gone in 3 days!).

All that’s left is to enjoy it! My favorite is yogurt parfait which is pictured below with apples, strawberries, yogurt and The Best Maple Pecan, Sno-Isle Co-op Granola Ever...ett.