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Photo: Iain Bagwell; Styling: Heather Chadduck Photo by: Photo: Iain Bagwell; Styling: Heather Chadduck

Chocolate-Pecan Pie Granola

Southern Living NOVEMBER 2012

  • Yield: Makes 6 cups
  • Hands-on:10 Minutes
  • Total:1 Hour, 5 Minutes


  • 1/2 cup butter, melted
  • 1/2 cup dark corn syrup
  • 1/4 cup firmly packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3 cups uncooked regular oats
  • 1 1/2 cups coarsely chopped pecans
  • 1/2 cup toasted wheat germ
  • 1 1/2 (4-oz.) semisweet chocolate baking bars, chopped


Preheat oven to 325°. Stir together first 5 ingredients in a large bowl. Add oats, pecans, and wheat germ, stirring to coat. Spread mixture in a lightly greased 15- x 10-inch jelly-roll pan. Bake 25 to 30 minutes or until toasted, stirring every 10 minutes. Cool completely in pan on a wire rack (about 30 minutes). Stir in chocolate. Store in an airtight container at room temperature up to 3 days, or freeze up to 6 months.


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Chocolate-Pecan Pie Granola recipe