Serving suggestion: Layer 1 to 2 tablespoons Maple-Pecan Granola alternately with plain Greek yogurt in a decorative glass. Drizzle with 1 teaspoon honey and top with a fresh raspberry.
3 cups old-fashioned whole oats
1 cup pecan pieces
1/3 cup real maple syrup
4 tablespoons butter
1/3 cup light brown sugar
1/2 teaspoon salt
PREHEAT oven to 325 degrees.
COMBINE oats and pecan pieces in a medium bowl. Set aside. In 2-cup glass measure, combine maple syrup, butter, sugar and salt. Microwave, uncovered, until butter is melted, about 90 seconds. (Make sure it doesn’t boil over in your microwave.) Drizzle butter mixture over oats and pecans, and stir well to mix. Spread oat mixture in a single layer on a large (11-inch-by-17-inch) jellyroll pan.
BAKE for 15 minutes, then remove to stir well. Bake another 15 minutes, until oats are golden brown and crisp. Remove and let cool completely before packaging.
5 cups. PER TABLESPOON: 33 calories (50 percent from fat), 2 g fat (0 g saturated), 1.5 mg cholesterol, .5 g protein, 4 g carbohydrates, 1 g dietary fiber, 20 mg sodium