Flax and Pecan Granola

This image courtesy of Theresa Raffetto

Homemade granola is so simple, I can’t think of a single reason to buy it from the store. The key is to cook it at a low temperature to keep the maple syrup from burning. I like to use a combination of dark and golden raisins.

Cooking Methodbaking



Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, vegan, vegetarian

Mealbreakfast, brunch, snack


  • 2 cups (220 g) chopped pecans
  • 4 cups (320 g) gluten-free rolled oats
  • 1 cup (85 g) flaked coconut
  • 1 cup (140 g) pepitas (pumpkin seeds)
  • ½ cup (56 g) flaxseed meal
  • 2 tablespoons (30 g) brown sugar
  • 1/8 teaspoon salt
  • ½ cup (120 mL) pure maple syrup
  • 2 teaspoons vanilla extract
  • ¼ cup (60 mL) canola oil
  • 2 cups (290 g) raisins


  1. Preheat the oven to 300°F (150°C, or gas mark 2). Grease 2 rimmed baking sheets and set aside.

  2. In a large bowl, combine the pecans, oats, coconut, pepitas, flaxseed meal, brown sugar, salt, maple syrup, vanilla, and canola oil. Stir to coat all of the ingredients well with the maple syrup.

  3. Pour onto the greased baking sheets and spread into an even layer. Bake for 40 minutes, stirring occasionally to prevent over-browning of the granola at the edges.

  4. Remove the granola from the oven, stir in the raisins, and let cool. Store in an airtight container for up to 2 weeks.


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