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Bourbon Pecan Granola

Bourbon Pecan Granola by Wood and Spoon blog. This is a whiskey-scented granola made with pecans, dried cherries, coconut flakes, and oats, all adapted from Daniel Humm's recipe from Eleven Madison Park. The granola is naturally sweetened with maple syrup and uses heart healthy olive oil in place of butter. Give this crisp and easy granola a try for your breakfast or Bruch treats on thewoodandspoon.com

This bourbon pecan granola is loaded with flaked coconut, pecans, and dried cherries, and flavored with maple syrup and bourbon!

Ingredients

  • 23/4 cups (250 gm) rolled oats
  • 1 cup (110 gm) pecans, chopped
  • 1 cup (60 gm) unsweetened coconut chips
  • 2 teaspoons salt
  • 1/3 cup (100 gm) maple syrup
  • 1/3 cup (60 gm) extra-virgin olive oil
  • ¼ cup bourbon
  • ½ cup (100 gm) brown sugar, packed
  • 1/3 cup (50 gm) dried cherries, chopped

Instructions

  1. Preheat the oven to 300 degrees. In a large bowl, combine the oats, pecans, coconut chips, and salt. Set aside.
  2. In a small saucepan on the stove over low heat, stir to combine the maple syrup, olive oil, and brown sugar. Stir regularly and remove from heat when the brown sugar has dissolved. Stir in the bourbon. Pour the syrup mixture over the oat mixture and stir to toss evenly. Spread the mixture out onto a large sheet pan and bake in the oven for 35-40 minutes, stirring every 10 minutes or so. Once the mixture is barely golden and dry, remove from the oven. Toss in the cherries and seal in a large bag or tupperware once cool.