We’ve been tweaking our favorite Almond Flax Granola recipe for a long time now to perfect it, but I just can’t stop. As much as I love our brittle-like granola, I was wanting something that wasn’t quite as sweet.
I’ve been baking with brown rice syrup recently, with great results. It’s not as sweet as honey or maple syrup, so I thought I’d try it instead of the honey in our granola. I’m so happy with the results! Win!
For Fall, I switched out the almonds for toasty pecans and pepitas, and added some golden raisins for some chewy bits. We took a double batch of this on our recent trip to Cuyamaca and it was devoured on the first morning.
Pecan Raisin Granola
YieldAbout 5 cups
Prep Time / Cook Time/
Activity GuideBackpacking, Bike Touring, Car Camping, Day Trip
- 1/2 cup dark brown sugar
- 1/4 cup brown rice syrup
- 1/2 cup canola oil
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup pecans, roughly chopped
- 1/2 cup pepitas
- 1 cup golden raisins
- Large bowl
- Mixing spoon
- Small pot
- Rimmed baking sheet
- Parchment or silicone baking mat
- Preheat the oven to 325° F and line a large rimmed baking sheet with a silicone mat or parchment paper.
- In a small saucepan, combine the brown sugar, brown rice syrup, oil, and salt. Cook over low heat, stirring frequently, until the mixture is hot and bubbly. Remove from heat.
- Meanwhile, in a large bowl, combine the oats, pecans, and pepitas. Stir in the sugar mixture to coat.
- Spread the mixture onto the prepared baking sheet and bake, stirring every 10 minutes, until the granola is golden, about 40 minutes. Keep a close eye on it so that it doesn’t burn.
- After about 40 minutes, remove the baking sheet from the oven and stir in the raisins. Return the oven for about 5 more minutes. Remove the baking sheet from the oven and let cool completely.
- Break into large chunks and pack it up for your trip!