Maple-Glazed Pecan & Coconut Oil Granola (Adapted from Jon & Vinny’s)

Maple-Glazed Pecan & Coconut Oil Granola (Adapted from Jon & Vinny’s)

This crunchy, cluster-rich granola, adapted from the Los Angeles restaurant Jon & Vinny’s, is elevated by maple-glazed pecans, coconut oil, and a subtle spice blend. The result is a textural and flavor-forward treat, ideal for breakfast, snacking, or adding crunch to yogurt bowls. Flaky sea salt enhances depth; if unavailable, use slightly less kosher salt (≈¾ teaspoon).

Ingredients (Yields ~6 cups)

• Dry Base:

• 5 cups rolled oats (use certified gluten-free if needed)

• 1½ cups chopped pecans (separated into 1 cup for glaze, ½ cup for mixing)

• ½ cup shredded unsweetened coconut (optional, for extra crunch)

• 1 teaspoon ground cinnamon

• ½ teaspoon ground cardamom

• ⅛ teaspoon ground nutmeg (pinch—adjust for "hint of spice")

• ½ teaspoon flaky sea salt

• Wet Components:

• ⅓ cup coconut oil (melted, not liquid)

• ¼ cup pure maple syrup

• 1 tablespoon honey (optional, for intensified sweetness)

Instructions

1. Preheat & Prepare Glazed Pecans

2. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

3. In a small bowl, toss 1 cup chopped pecans with 2 tablespoons maple syrup and ½ teaspoon cinnamon. Spread on the baking sheet and toast 8–10 minutes until golden. Cool completely, then set aside.

4. Combine Wet & Spiced Base

5. In a large bowl, whisk melted coconut oil, remaining 2 tablespoons maple syrup, honey (if using), ground cinnamon, cardamom, nutmeg, and sea salt.

6. Add rolled oats, ½ cup chopped pecans, and shredded coconut (if using). Stir until all dry ingredients are coated, forming loose clusters (key for texture).

7. Bake to Crispness

8. Transfer the mixture to the lined baking sheet, spreading evenly (1–2 inches thick).

9. Bake 15 minutes, then stir with a spatula (breaking clumps) and bake another 12–15 minutes until edges are deep golden. Watch closely to prevent burning.

10. Cool & Finish

11. Let granola cool 20–30 minutes on the sheet. Fold in the pre-glazed pecans.

12. Store in an airtight container at room temperature for up to 1 week, or refrigerate for 2+ weeks.

Pro Tips

• Spice Flexibility: Swap cinnamon for ginger or add a pinch of cayenne for warmth.

• Texture Control: Reduce liquid to ⅓ cup coconut oil + ¼ cup maple syrup for chewier clusters; increase to crispier texture.

• Salt Substitute: Use ¾ teaspoon kosher salt (less flaky than sea salt, so adjust quantity).

—Adapted from The New York Times, Jon & Vinny’s