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Baked Granola

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Pecan

This Traeger-baked granola is the perfect topping for a yogurt parfait. Toasted nuts, oats, dried fruit and coconut come together for the perfect mix.

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  • 1/2 Cup honey

  • 1/2 Cup brown sugar

  • 1/2 Cup butter

  • 1 Pinch salt

  • 2 Teaspoon vanilla extract

  • 2 Teaspoon ground cinnamon

  • 1/2 Teaspoon Almond Extract

  • 5 Cup Oats, steel-cut

  • 1 Cup Sunflower Seeds

  • 1/2 Cup Wheat Germ

  • 1 Cup Mixed Nuts, Toasted

  • 2 Cup Fruit, dried

  • 1

    Combine the honey, brown sugar, butter, and salt in a small saucepan. Bring mixture to a simmer over medium-low heat. Cook for 5 to 8 minutes, stirring occasionally.

    • 1/2 Cup honey

    • 1/2 Cup brown sugar

    • 1/2 Cup butter

    • 1 Pinch salt

  • 2

    Remove from the heat and stir in the vanilla, cinnamon, and almond extract. Let cool slightly.

    • 2 Teaspoon vanilla extract

    • 2 Teaspoon ground cinnamon

    • 1/2 Teaspoon Almond Extract

  • 3

    Lightly butter the bottom and sides of a rimmed baking sheet.

  • 4

    Combine the oats, sunflower seeds, wheat germ and nuts (coarsely chopped) in a large mixing bowl.

    • 5 Cup Oats, steel-cut

    • 1 Cup Sunflower Seeds

    • 1/2 Cup Wheat Germ

    • 1 Cup Mixed Nuts, Toasted

  • 5

    Pour the warm syrup over the oat mixture. Butter your hands and mix well. Press the mixture into the prepared baking sheet.

  • 6

    When ready to cook, set the grill temperature to 300℉ and preheat, lid closed for 15 minutes.

  • 7

    Bake the granola until lightly browned, about 1 hour. Let cool, then break into chunks in a large mixing bowl.

    : 300 ˚F

  • 8

    Stir in the coconut and dried fruit. Store in an airtight container. Enjoy!

    • 2 Cup Fruit, dried