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Cinnamon Pecan Granola (7 ingredients) 肉桂胡桃穀麥片
This Cinnamon Pecan Granola is nutty and cripsy with a mild cinnamon note. It's really delicious and made with only 7 ingredients!
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Cooling Time
20
minutes
mins
Total Time
50
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
10 ingredients or less, dairy-free, gluten-free, granola, vegan
Servings:
3
people
Author:
Nora Hsu
Ingredients
90
g (1 cup)
rolled oats 傳統燕麥片
40
g
pecans 胡桃
30
g (2 heaping Tbsp)
almonds 杏仁
1
tsp
ground cinnamon 肉桂粉
1
Tbsp
coconut oil 椰子油
1
Tbsp + 1/2 tsp
maple syrup 楓糖漿
30
g (2 heaping Tbsp)
raisins 葡萄乾
20
g (2 heaping Tbsp)
pumpkin seeds 南瓜籽
optional
zest from half an oragne 半顆橙皮
optional
Instructions
Preheat the oven at 160°C. Line a baking sheet with parchment paper.
Roughly chop the pecans and almonds.
In a big mixing bowl, add the chopped pecans, almonds, rolled oats, pumpkin seeds, and ground cinnamon. Give them a mix.
Add the melted coconut oil, maple syrup, and orange zest (if you have). Stir to mix all evenly.
Transfer the mixture to the baking sheet. Spread it out evenly into a single layer. Bake for 20-25 minutes until golden.
Stir in the raisins. Let it cool completely before transfering to an air-tight jar.
中文版
烤箱以 160°C 預熱。烤盤鋪烤墊或烘焙紙。
將胡桃、杏仁大略切碎
取一大碗,放入燕麥片、胡桃、杏仁、肉桂粉、南瓜籽,混拌均勻
加入融化的椰子油、楓糖漿,與橙皮 (若有),混拌均勻
將混合物平鋪於烤盤,放入烤箱,烘烤約 20-25 分鐘
拌入葡萄乾,讓它完全放涼即可
Video
Notes
Storage: Store in an air-tight jar in a cool place for 3-4 weeks or even longer in the fridge.
Adapted from
Deliciously Ella
保存:放入密封罐、陰涼處保存 3-4 週,或冷藏