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  • February 24, 2023 2 min read

    Maple Pecan Granola

    By Dada Eats by Samah
    Samah Dada @dadaeats

    *Brand New* Maple Pecan Granola (GF/V)! 🍁 and it might be our new favorite…

    Making granola at home is honestly so easy it feels wrong (but it’s so…right…) I wanted to make a cute *seasonal* flavor so here we are! made with just a few ingredients like almond butter, maple syrup, coconut oil, and gluten-free rolled oats from my favorite, @happydaybrands! You all know that I’ve been using Happy Day products for years (namely those fire chocolate chips and oats 🔥) - everything that the founders Mark and Jeanette (hi guys 🥰) do centers around how they can give back and donate meals to those who need it most 💜 v inspiring and cool, and i’m proud to know & support them. Recipe for this granola below, hope you enjoy!!


    • 1/4 cup almond butter
    • 2 tbsp coconut oil, melted & cooled
    • 1 tsp vanilla extract
    • 1/3 cup maple syrup 
    • 2 1/4 cups gluten-free rolled oats (I get mine from Happy Day of course 
    • 1/2 cup unsweetened coconut chips
    • 1/2 cup crushed pecans
    • 1/2 cup slivered almonds
    • 1/2 tsp cinnamon
    • 1/8 tsp salt

    Preheat your oven to 325 degrees. In a medium bowl, whisk together the almond butter, coconut oil, vanilla extract, and maple syrup until smooth. In a separate bowl, mix the rolled oats, coconut chips (you can use shreds, too!), pecans, almonds, cinnamon, and salt. Combine the almond butter mixture and the oats and mix until thoroughly incorporated. Transfer the granola to a parchment lined or lightly greased sheet. Bake for 30-40 minutes, tossing a couple times throughout the bake. When you remove from the oven, let cool completely before breaking apart! This will ensure we get max clusters 🤪🤩

    By Dada Eats by Samah
    Samah Dada @dadaeats

    Meet Dada Eats:


    I grew up in Newport Beach, California and spent part of high school there and in London, England. I think I owe it to London for making me the foodie that I am today – from hole in the wall Indian joints to some of the most incredible Sicilian style pizza I’ve ever had, London’s foodscape was transformative for my palate. After moving back to California to spend my final two years of high school, I attended UC Berkeley (goooo bears) where I was completely engulfed by the amazing gastronomy in both the windy city and Berkeley itself. Living and studying so close to a city as amazing as San Francisco, not to mention in eating distance of some of the best food I’ve ever had (I’m looking at you Chez Panisse, Vik’s Chaat House, Ici Ice Cream, Bi-Rite Creamery…) has made me into the human “Yelp” of my friend group (and family, for that matter) that I am today.

    Fast forward to now, I am the host of NBC’s Digital Show, #Cooking with Samah Dada and feel lucky to be living and working in New York City pursuing my passion for wellness, recipe development, and food through #DADAEATS. 


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