I know we're just getting into fall, but can you picture the morning after Thanksgiving?
The house is quiet, you're the first person up. You inhale the faint sent of roasted turkey, and sage dressing from last night... The house is cold. You put the kettle on and look around the kitchen. There are dishes everywhere. The leftovers of the pecan pie are there on the counter too. While you wait for the water to boil, you pick at the pie, breaking a pecan half free, and nibble at it. There's leftover cranberry sauce with orange zest, too. You debate having leftovers for breakfast...
Well, this granola is just like that: toasty pecan, orange-scented, and coconut goodness. The perfect fall/winter granola.
Pecan Orange Granola adapted from Heidi Swanson's Super Natural Everyday
Makes about 8 cups; 477 cal. per cup.
Preheat the oven to 300 degrees, with the racks in the top and bottom thirds of the oven. Set out two rimmed baking sheets.
In a large mixing bowl, combine 4 cups rolled oats, 1 1/2 cups pecan halves, 1 cup unsweetened shredded large-flake coconut, 1/2 tsp fine-grain sea salt, and grated zest of 2 oranges.
In a small sauce pan over low heat, heat 1/3 cup butter and 1/2 cup maple syrup. Whisk until thoroughly combined, then pour the mixture over the oat mixture and stir until everything is well-coated, at least 30 seconds.
Divide the mixture between the two baking sheets and spread into a thin layer.
Bake for 40 - 50 minutes, divided. First, bake for 20-25 min, then quickly add 2/3 cup dried currents to the two baking sheets (2/3 cup total, divided between the two). Stir, then put the baking sheets back in the oven, putting the one that was higher on the bottom, and the bottom pan up high.
Bake for another 20-25 min.
Remove from the oven. Let cool completely, then store in an airtight container at room temperature.