Name: Maple-Pecan Skillet Granola
Total time: 45 min
Ingredients: 1/4 cup maple syrup; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon table salt; 2 tablespoons vegetable oil; 1/2 cup pecans , chopped coarse; 1 1/2 cups (4½ ounces/128 grams) old-fashioned rolled oats

Why This Recipe Works

Store-bought granola is often bland and chock-full of pale oats and nuts. We wanted a recipe for a small batch of homemade granola with substantial chunks and a balanced sweet-toasty flavor. We started by toasting the pecans to enhance their flavor. Stirring frequently after adding the oats made for even cooking. Maple syrup held the nuts and oats together while imparting a balanced sweetness. Salt, cinnamon, and vanilla rounded out the flavors. And cooling the granola in a single layer on a parchment-lined baking sheet allowed us to break it into crunchy clumps.

Before You Begin

Do not substitute quick or instant oats in this recipe; old-fashioned oats provide the perfect amount of chew. It's important to stir the granola frequently in step 2 to ensure that the mixture cooks evenly.

Instructions

Combine maple syrup, vanilla, cinnamon, and salt in bowl; set aside. Line baking sheet with parchment paper.

Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add pecans and cook, stirring frequently, until fragrant and just starting to darken in color, about 4 minutes. Add oats and cook, stirring frequently, until oats are golden and pecans are toasted, about 6 minutes.

Add maple syrup mixture to skillet and cook, stirring frequently, until absorbed and mixture turns shade darker, about 3 minutes. Transfer granola to prepared sheet, spread into even layer, and let cool for 20 minutes. Break granola into bite-size pieces and serve.