This Maple Pecan Microwave Granola packs an unbelievable crunch and comes together quickly, easily and deliciously using the microwave.
GUYS... this Maple Pecan Microwave Granola with homemade sous vide yogurt is dangerous!! Why? Well, five minutes from start to my tummy! Ergo, more granola, more often! Somebody pass me my fat snack pants, quick!
Am I the last to find out about this microwave magic? I've made cakes using the microwave, but granola? Wouldn't think of it! Until a few weeks ago when I saw it on Instagram - which brings me to today's post.
Not too long after taking a cake decorating class at a local craft store, I was bitten by the baking bug. So, I enrolled in Pastry School at a local culinary college. My very first course was Baking Arts, taught by Chef Michelle Massey. I was quite nervous going in, but I heard her giggle and I immediately knew I would enjoy our twelve weeks together.
And I most certainly did!
Not only was her laugh infectious, so too was her passion and inventive/innovative approach to the most mundane of tasks. A total boss lady MacGyver in my books. I learned a great deal, plus a host of tips and tricks that have become a part of my kitchen routine.
About a month ago, I saw Michelle's Instagram post for granola made in the microwave. WHAAAT!?! How had I not heard of this?
I figured, like me, some of you may be hearing about this time-saving breakfast/snack game-changer for the first time, so Michelle shared the technique and a recipe with me and I made a batch. OK, let's be completely honest - I've made about ten small batches in a few different flavours. We'll just call it testing.
Before we get into the recipe for this Maple Pecan Microwave Granola, I'd like you to meet Michelle.
When did you first know you wanted a career in the culinary field?
I never really thought about doing this as a job. I came from one of those food obsessed families. The ones that sit around the table eating great food, while the conversation is all about what to eat next.
I actually went to art college and studied print making and photography. I managed to find the food-obsessed there as well. My group of friends would have a weekly "drawing class" on Sundays. Really it was just an excuse to feast. We would starve all week then blow our weekly grocery budget on one fantastic meal.
It was held in a very rough loft space where they lived, (before living in those types of spaces was legal in Toronto). It was shared with a guy that restored furniture. He didn't work on the weekends so we would use his furniture to accommodate everyone. We would just make whatever struck our fancy.
One of the most memorable dinners was the time we decided to make sushi. We had eaten a lot of it but no one had ever made it before. It actually was pretty impressive. We spread it all out on this giant table that was at least 12 feet long and it completely covered the table. We were all sitting on these ridiculous tall gold leafed chairs- very Game of Thrones!
What was your first food industry related job?
My first food related job was at "The Boardwalk Café" in the Beach here in Toronto. It was this tiny Italian café run by two brothers, Mario and Lino diPoce. I loved those guys, they were just like Primo and Secundo from Big Night! (if anyone out there reading this knows them, let them know I'm forever thankful).
I was 16 or 17, and was hired to work as a server/barista (before everyone knew what a barista was), but found myself more interested in what was going on in the kitchen. Lino made the most awesome gelato- this was before Gelato Fresco made the scene here and we got a rave write up in the Globe and Mail.
Mario was in charge of the cooking. Mostly sandwiches, but he made a few more hearty entrees as well. It was the first time I had been exposed to dishes like Veal Saltimbocca. I was smitten. Their Mom would do some baking. That's where I discovered biscotti. Tiny refined biscotti that are still my benchmark.
It seems funny now, since they're everywhere, but at the time, people here didn't know what to make of them. They couldn't understand why we were serving stale cookies. I think they were just ahead of their time. The people that got it adored it but it took a little too long to get the word out.
They eventually closed after a small expansion-victims of bureaucracy and red tape.
How did you get into teaching?
I got into teaching after many, many years of being the one in the kitchen who was always answering questions and training everyone. One day the lightbulb went on and I realized that I could make more money doing the thing I've been doing all along.
The industry is notorious for long brutal hours and low wages (although, I think the tide might be turning. It slowly seems to be getting kinder and gentler- a little more humane perhaps?) and even though I absolutely loved what I was doing, it was beginning to wear on me. I wasn't seeing my husband and my son as much as I liked and it seemed that the effort put forth in relation to the rewards were out of whack.
I started working at Dish Cooking Studio, a small private cooking school in Toronto. We did a lot of team building and corporate events as well as one off cooking classes. It was great after those 12 hour days, you'd work on average, a 6 hour shift and end up with more money! After the initial euphoria wore off, I kicked myself for not figuring it out sooner.
I eventually ended up at George Brown after a friend of mine, who also taught there, harassed me until I relented to an interview. I was used to working in very unstructured environments - at times I felt like I worked with pirates (lol). To be honest, I resisted her for so long because I didn't want to wear the hats that are part of the George Brown uniform. We would wear bandanas, baseball caps, little baker's pill box hats, but never, NEVER, a toque! I STILL hate those hats but she wore me down.
What's the one kitchen tool you can't live without?
The tool I can't live without is the one that I'm buying at the moment (which happens often, I admit I have a problem), but the one I reach for the most after my chef's knife is probably my microplane, oh and my citrus juicer. Did you see that? I just named three 🙂
Any baking secrets you care to share?
Don't name it 'til it's done! I actually tell my students that. They think I'm joking, but it's served me well.
So back to this Maple Pecan Microwave Granola. Above is a quick video of the microwave-made granola versus that made in the oven. Can you tell the difference? Not in taste you can't!
The recipe that Michelle shared with me is from Nekisia Davis' Early Bird Granola. I made a few minor changes based on the ingredients I had on hand. I replaced olive oil with coconut oil (it just tasted better in my opinion), brown sugar with coconut sugar, the raw pumpkin and sunflower seeds with roasted and added a generous serving of cinnamon. Finally, instead of baking it for forty-five minutes as called for in the original recipe, I followed Michelle's instructions to microwave it for three minutes. I ended up having to cook mine an extra minute, because I own a crappy microwave, apparently.
Michelle suggests adding dried fruits, but only after you have microwaved the granola. In her IG post, she added freeze-dried berries 'because they added a nice colour to the yogurt'. Priorities, right! She also applied the same technique to make candied nuts. I think I may need to invest in a new microwave for all the nuking I see ahead!
You simply must give this a try, especially if you are a skeptic like myself. You'll be pleasantly surprised!
Ingredients
- 240 grams old-fashioned rolled oats 3 cups
- 130 grams unsalted roasted pumpkin seeds 1 cup
- 130 grams unsalted roasted sunflower seeds 1 cup
- 50 grams unsweetened coconut chips 1 cup
- 120 grams raw pecans 1 ¼ cups, coarsely chopped
- 2.5 grams ground cinnamon 1 teaspoon
- 250 grams grade 'A' 100% pure maple syrup ¾ cup
- 110 grams coconut oil ½ cup, liquid
- 110 grams coconut sugar or packed light-brown sugar ½ cup
- 2 grams teaspoon coarse sea salt ½
- Add-ins:
- dried pineapple papaya, mango, kiwi*
Instructions
Microwave:
- Mix all ingredients together as in a large bowl.
- Depending on the size and power of your microwave, half or quarter the batch, spread on a sheet of parchment paper and microwave on full power for 3-4 minutes. Stop to stir halfway.
- Remove granola from oven and let cool completely before serving. Enjoy!
Oven:
- Heat oven to 300° F.
- Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, coconut oil, sugar, and salt in a large bowl and mix until well combined.
- Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 to 15 minutes, until granola is toasted, about 45 minutes.
- Remove granola from oven and let cool completely before serving.
- Store in an airtight container for up to 1 month.
Notes
*If adding dried fruit, do so after cooking.
Cooking time may differ depending on the size of the batch, as well as your particular microwave.
Sarah @ Champagne Tastes says
I had no idea you could do granola in the microwave!! Say what!?! This sounds delicious though!!
I Sugar Coat It! says
RIGHT!! This is dangerous territory. 🙂
Benjamin Gorges says
I am moderately addicted to granola. Using the microwave is a great idea!
I Sugar Coat It! says
It makes snacking so easy!! 🙂
Sandhya Ramakrishnan says
What a wonderful way to snack! Love all the flavors and putting it together is so easy.
I Sugar Coat It! says
So easy, it dangerous for my snacking!
Platter Talk says
Mmmmm. Real maple syrup for this granola really sets it above and beyond other recipes. Thanks.
I Sugar Coat It! says
The only way to go and here in Canada it is plentiful!
swayam says
Looks so good!! Beautiful. maple pecan granola is good
I Sugar Coat It! says
Agree!
Beth @ Binky's Culinary Carnival says
This was a very interesting post nice to meet Michelle and the granola looks fantastic (although I did wince at first when I heard microwave) I think I'll give it try! My kids love granola!
I Sugar Coat It! says
Oh, I hear you - I don't use my microwave very often. I was more than pleasantly surprised with the results!! It has worked extremely well each time.
Radhika Sheshashayee says
This looks so good! Never thought of adding candied pineapple! Trying this out J.
I Sugar Coat It! says
Great! Remember to quarter the batch, or cook for longer if microwaving the full batch at once. Don't microwave the fruit - add it in after. Would love to hear what you think once you've tried it. I have been making my granola this way since I learned about it and have found it so very convenient, w/o compromising taste/crunch!!