Homemade Granola (Maple & Pecan) - Gemma's Bold Baking Breakfast Ep. 1

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Learn how to make Homemade Maple & Pecan Granola for Mother's Day Brunch, breakfast or for any occasion!
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WATCH more of my Bold Baking Breakfast Recipes:
* Italian Baked Eggs:
* Homemade Nutella & Crepes:
* Red Velvet Pancakes:
* Churro Waffles:
Hi Bold Bakers! Start your week off right with my new Bold Baking Breakfast series. In my first episode, I'll show you how to create my easy to make Maple & Pecan Granola. Learn the tricks to making perfect granola every time and create a delicious breakfast dish perfect for any occasion!
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FULL RECIPE LISTED BELOW
Gemma's Maple & Pecan Granola
INGREDIENTS
3 Cups (12oz/345g) Rolled oats
2 Cups (10oz/280g) Pecans, chopped
3/4 Cup (2oz/60g) Shredded coconut
1/4 Cup plus 2 tablespoons (2oz/60g) dark brown sugar
1/4 Cup plus 2 tablespoons (2oz/60g) maple syrup
1/4 Cup (1 ½ oz/46g) Oil (Coconut, canola, vegetable, sunflower)
2 Tbsp warm water
3/4 tsp salt
METHOD
1. Preheat oven to 325oF (160oC).
2. In a large bowl, combine the oats, nuts, coconut, and brown sugar.
3. In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto a lined sheet pans. Cook for around 45/55 minutes, stirring every 20 minutes to achieve an even color.
4. Bake until the granola is golden brownie all over.
5. Remove from oven and leave to cool completely. Transfer into an airtight container for up to 2 months.