Pecan Pie Granola

Pecan Pie Granola
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I try to make my own granola whenever I can because it’s easier to make it healthy and it’s way less expensive. Have you noticed how much those gourmet brands cost in the store? And many of them are filled with way too much sugar, and a bunch of oil. I will say that a little sugar (in syrup form) is what will give your granola that crunchy cluster texture.  And it tastes better with a little bit of oil. But if you pick these 2 ingredients carefully, you can still make a yummy granola. In my Peacan Pie granola, I’ve added a couple of special ingredients to dial up the health factor:

Hulled hemp seeds to give it a boost of clean plant-based protein and omegas

Chaga Powder, which is boosts your energy and immune system, and is truly an amazing superfood. (But obviously totally optional in this recipe).

Pecans have the highest antioxidant profile of ANY nut, which is why you wanna go nuts with them in this recipe!!!



  • 2 cups of pecan pieces, toasted
  • 3 cups old-fashioned, gluten-free oats
  • 1 cup hulled hemp seeds
  • 1/2 cup maple syrup or coconut nectar (I used the latter because I love it!)*
  • 2 tbsp liquid coconut oil (you can use any neutral-tasting plant oil as long as it’s expeller-pressed)
  • 2 tsp Chaga powder (see above)
  • 2 tsp ceylon cinnamon
  • 1 tsp pumpkin pie spice

*If you are diabetic, I recommend not using any syrup and add 2 cups of chopped pitted dates to the recipe after cooking.


  1. Pre-heat the oven to 350 degrees F
  2. Line a large baking sheet with parchment paper
  3. In a large bowl, combine all the ingredients really well. I recommend using a large metal spoon, and making sure that everything is really well combined.
  4. Spread evenly over the baking sheet.
  5. Place in the oven for about 20 minutes or until your granola is lightly browned all over – NOTE that you will need to go in after about 10 minutes and use a large spoon to carefully turn over the granola, bringing crispy bits from the outer edges in, because the top and the edges will brown much quicker.
  6. Remove from oven and allow to cool completely before storing in a large airtight container. You granola should keep fresh and crispy for up to 3 weeks in your pantry.

Tip: Pour into pretty Mason jars and give as hostess or Holiday gifts!


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Sophie Uliano is New York Times best-selling author and leading expert in the field of natural health and beauty, who takes a down-to-earth approach to beauty focusing on what's truly healthy. Join my masterclass to get started.