Flax and Pecan Granola Recipe

Name: Flax and Pecan Granola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (220 g) chopped pecans; 4 cups (320 g) gluten-free rolled oats; 1 cup (85 g) flaked coconut; 1 cup (140 g) pepitas (pumpkin seeds); 1/2 cup (56 g) flaxseed meal; 2 tablespoons (30 g) brown sugar; 1/8 teaspoon salt; 1/2 cup (120 mL) pure maple syrup; 2 teaspoons vanilla extract; 1/4 cup (60 mL) canola oil; 2 cups (290 g) raisins

Servings: persons

2 cups (220 g) chopped pecans
4 cups (320 g) gluten-free rolled oats
1 cup (85 g) flaked coconut
1 cup (140 g) pepitas (pumpkin seeds)
1/2 cup (56 g) flaxseed meal
2 tablespoons (30 g) brown sugar
1/8 teaspoon salt
1/2 cup (120 mL) pure maple syrup
2 teaspoons vanilla extract
1/4 cup (60 mL) canola oil
2 cups (290 g) raisins

1
Preheat the oven to 300F (150C, or gas mark 2).
2
Grease 2 rimmed baking sheets and set aside.
3
In a large bowl, combine the pecans, oats, coconut, pepitas, flaxseed meal, brown sugar, salt, maple syrup, vanilla, and canola oil.
4
Stir to coat all of the ingredients well with the maple syrup.
5
Pour onto the greased baking sheets and spread into an even layer.
6
Bake for 40 minutes, stirring occasionally to prevent over-browning of the granola at the edges.
7
Remove the granola from the oven, stir in the raisins, and let cool.
8
Store in an airtight container for up to 2 weeks.

1133

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups (220 g) chopped pecans, 4 cups (320 g) gluten-free rolled oats, 1 cup (85 g) flaked coconut, 1 cup (140 g) pepitas (pumpkin seeds), and more.

Yes, Flax and Pecan Granola falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Flax and Pecan Granola

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions