Granola-Crusted Pecans


  • 3/4 cup quick- cooking or old- fashioned oats
  • 1/4 cup shredded or flaked coconut
  • 2 tablespoons sunflower seeds
  • 1/4 cup dark brown sugar
  • 1/8 teaspoon ground cinnamon
  • 1/4 teaspoon kosher or sea salt
  • 1 large egg white
  • 2 teaspoons maple syrup
  • 2 cups U.S. pecans halves, about 1/2 pound


Preheat oven to 300 degrees. Line a baking sheet with parchment paper.

In a food processor, pulse oats, coconut, sunflower seeds, sugar, cinnamon and salt in short bursts until the mixture is very well chopped but not powdery.

In a large bowl, beat egg white and maple syrup until frothy, not stiff. Add nuts to bowl and coat them very well, using a few more stirs than will seem necessary to get the whites into the craters of the nuts so the granola will stick.

Pour oat mixture into bowl and gently fold it together with the nuts, so that it just barely sticks. Spread nuts and granola mixture out on baking sheet in a single layer but no need to separate. Sprinkle any leftover granola mixture left in the bowl over the top of the nuts.

Bake 20 to 25 minutes, stirring nuts once during cooking, so the center clusters get as toasty as the ones on the edge. Transfer pan to a wire rack and let nuts cool completely.

Once fully cool, break up any nut clusters and store in an airtight container.

Great for breakfast with fruit and yogurt