Spiced Maple Pecan Muesli Granola is a delicious cross between muesli and granola; it’s richly spiced and aromatic with maple and makes a beautiful breakfast on a busy morning.
I’m not really a big cereal eater; actually, even as a kid cereal wasn’t really my thing. There were a couple flavors I liked, but they were older people-type cereals, like Shredded Wheat and Grape Nuts, rather than the sugary kinds most lids preferred (but I did have a soft spot for Cinnamon Toast Crunch!). I was always a bit odd, lol.
Even though I’m not much into cereal, granola is a different story for me. I’m a pretty slow eater and I love that granola can sit in milk longer than a normal cereal without getting soggy. I love that it’s (naturally) gluten-free thanks to oats. And I really like the fact that if you make granola at home, it’s super easy to customize.
Now, it bears noting that sometimes I’m in the mood for a sweet and rich granola that’s full of clusters, and sometimes I want it a little more “naked”, if you will. A little less heavy and more of a blank canvas to add fresh fruit, shredded coconut, a sprinkle of dark chocolate chips, or whatever I want.
This maple pecan version is full of spices and just a touch sweet. It’s not really a full-on granola; it’s a bit lighter in both flavor and richness (thanks to using quite a bit less fat – butter, in this case – and sweetener than usual), and only a brief stint in the oven so it doesn’t take on too much color, making it similar to muesli. It’s the perfect thing for stocking your pantry with so you have it on hand for busy mornings.
Are you a cereal eater?
More granola inspiration:
- Cardamom, Almond, and Fig Granola from Healthy Sweet Eats
- Super Chunky Coconut Granola from Minimalist Baker
- Honey Almond Granola from Inspired Taste
- Paleo Maple-Cinnamon Granola from An Edible Mosaic
- 3 tablespoons unsalted butter, melted
- 3 tablespoons maple syrup
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cardamom
- 1½ teaspoons pure vanilla extract
- 3 cups old-fashioned rolled oats
- 1 cup chopped pecans
- Preheat oven to 350F. Line a large baking sheet with parchment paper or a silpat liner.
- Whisk together the butter, honey, salt, nutmeg, and vanilla, and then toss in the oats and pecans until coated.
- Spread the mixture out onto the prepared baking sheet and bake until light golden, about 20 minutes, stirring once halfway through.
- Cool completely, and then store in an airtight container at room temperature for up to 1 month.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items, which helps me keep this site alive – thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Leave a Reply