This maple brown sugar granola is made without honey, but we promise you won't miss it! It's delightfully crunchy with chewy raisins and absolutely delicious roasted pecans. It's a very easy sheet pan recipe that will feed you for days—or even weeks!
Prep Time18 minutesmins
Cook Time22 minutesmins
Total Time40 minutesmins
Course: Breakfast
Cuisine: American
Servings: 8-10
Calories: 334kcal
Author: Michelle Cehn
Ingredients
3½cupsrolled oats
½cupchopped pecansfinely chopped, it's okay if bigger chunks remain
1tablespoonground flaxseed meal
1tablespoonchia seedsoptional
¼cuppacked brown sugar
½teaspoonground cinnamon
¾teaspoonsalt
¼cupvegetable oilneutral flavored oil—I use canola
¼cupmaple syrup
½cupraisins
¼cupgoji berries or mulberries or more raisins
Instructions
Preheat your oven to 350° F
In a large mixing bowl, add the oats, pecan pieces, ground flaxseed meal, chia seeds, brown sugar, cinnamon, and salt. Mix until well-combined.
Drizzle on the vegetable oil and maple syrup and mix again very thoroughly until the oats are evenly coated.
Line a full-sized baking sheet with a silicone mat or parchment paper and spread the oat mixture evenly on top. Pat it down with a spatula or spoon to create an even layer.
Bake for 22 minutes, remove from the oven, sprinkle with raisins and goji berries evenly over the top (without stirring) and allow to cool for 1 hour. Note: the granola may still seem a little soft when you pull it out of the oven but it should harden and become crunchy as it cools.
Store granola in a sealed container (or two) and store in your pantry until you're ready to eat it.