I'm a chunky granola devotee, so when I picked up a jar of pecan butter from Yegua Creek Farms last week, I got curious: could it help the oats and nuts bind into bigger clusters? Turns out, yes. The result is a deeply toasted, satisfyingly salty, cluster-heavy granola built around that pecan butter.
American · Breakfast · Snack
Chunky Pecan Butter Granola
I'm a chunky granola devotee, so when I picked up a jar of pecan butter from Yegua Creek Farms last week, I got curious: could it help the oats and nuts bind into bigger clusters? Turns out, yes. The result is a deeply toasted, satisfyingly salty, cluster-heavy granola built around that pecan butter.
Tastes
Colors
Techniques
DietaryGluten-Free · Vegan · Soy-Free · Nut-Free · Allium-Free · Sesame-Free
Yield1025 quarts
Serves12 (1 cup)
TimeActive 10m · Inactive 30m · Total 40m
Ingredients
1 quart Rolled Oats
2 cups Pecan Halves
1 cup Sunflower Seeds
¾ tsp Kosher Salt
⅓ cup Pecan Butter
¼ cup Coconut Oil
⅔ cup Honey
Instructions
••
Heat oven to 325 °F. Line a baking sheet with parchment.
In a large bowl, mix oats, nuts, seeds, and salt.
In a small saucepan over medium heat, whisk pecan butter, coconut oil and honey until smooth (1–2 minutes).
Pour over the dry ingredients and stir until everything is coated. Spread evenly on the baking sheet.
Bake 20 minutes. Rotate the pan, then bake 5–7 minutes more, until golden and fragrant.
• Don't stir — that's what makes the chunks.
Cool completely on the pan, then break into clumps.
Enjoy on its own as a snack, or serve for breakfast with milk, yogurt, raisins, berries, bananas, etc.
Finished cooking?
Serving & Keeping
Serve: Room Temp
Keeps: Store in a sealed bag or container at room temperature for 2 weeks or in the freezer for up to 1 month.
Serving & Keeping
Serve: Room Temp
Keeps: Store in a sealed bag or container at room temperature for 2 weeks or in the freezer for up to 1 month.