This maple pecan granola is all about those crunchy clusters of rolled oats, chopped pecans, and a touch of cinnamon. It hits the sweet and salty spot just right. Each bite is packed with nutty goodness and the cosy flavours of pure maple syrup and vanilla, making it a tasty treat you’ll love.
This homemade maple pecan granola is super simple to make. It uses pantry staples like coconut oil, a sprinkle of sea salt, and a dash of cinnamon for an extra cosy touch.
It’s versatile, too—great on its own as a snack or perfect with yogurt or milk for a satisfying breakfast that will keep you coming back for more. I like to enjoy it with Greek yogurt and stewed rhubarb.
This maple pecan granola is a make-ahead favourite! It keeps well in a jar, so you’ll have an easy, wholesome option ready whenever needed.
If you love this simple granola recipe, you’ll also enjoy my homemade rustic granola!
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Ingredients & Substitutions
- Rolled Oats – the base of the granola, giving it that perfect texture. Use certified gluten-free oats if needed.
- Pecans – add a rich, nutty crunch! Feel free to substitute with walnuts, almonds, or any nut you prefer.
- Cinnamon – a cosy hint of spice. You can also add a pinch of nutmeg or ginger.
- Coconut Oil – helps bind everything together and adds subtle richness. If you don’t have coconut oil, extra-virgin olive oil works well.
- Maple Syrup – naturally sweetens the granola while adding that delicious maple flavour. It also helps create the granola clusters. Honey can be used as a substitute, though the flavour will vary slightly.
How to Make Maple Pecan Granola
Step 1: Preheat oven to 175℃ (325℉).
Step 2: Melt the coconut oil, maple syrup, and vanilla in a large saucepan.
Step 3: Add the rolled oats, cinnamon, salt and chopped pecans. Mix to combine.
Step 4: Pour the granola onto a lined cookie sheet. Spread it as thinly as possible to create yummy clusters.
Step 5: Bake for 20 minutes or until lightly golden brown and crispy.
Makyla’s Baking Tips
1. Make a double batch of maple pecan granola to keep in your freezer. I love doing this, so I have lots of granola. If you’re already making a mess, why not make a bigger batch?
2. Do not stir the granola while it’s baking. Allow it to bake undisturbed so it forms yummy clusters.
3. Add more nuts or seeds as you desire. Pumpkin seeds would be great in this!
How to Store
At Room Temperature – Maple pecan granola can be kept in an airtight container or jar at room temperature for up to four weeks. Make sure the container is sealed to keep the granola crunchy and fresh.
Refrigerate – No need to refrigerate this granola!
Freeze – To store for longer, freeze the granola in an airtight, freezer-safe bag for up to three months. Thaw at room temperature before enjoying to bring back its crunchy texture.
More Breakfast Recipes
Maple Pecan Granola
Equipment
Ingredients
- 4 cups rolled oats
- 1 cup pecans roughly chopped
- ½ cup coconut oil
- ½ cup pure maple syrup
- 1 teaspoon vanilla extract
- 3 teaspoons ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat oven to 175℃ (325℉).
- Melt the coconut oil, maple syrup, and vanilla in a large saucepan.
- Add the rolled oats, cinnamon, salt and chopped pecans. Mix to combine.
- Pour the granola onto a lined cookie sheet. Spread it as thinly as possible to create yummy clusters.
- Bake for 20 minutes or until lightly golden brown and crispy.
Notes
- Make a double batch of maple pecan granola to keep in your freezer. I love doing this, so I have lots of granola. If you’re already making a mess, why not make a bigger batch?
- Do not stir the granola while it’s baking. Allow it to bake undisturbed so it forms yummy clusters.
- Add more nuts or seeds as you desire. Pumpkin seeds would be great in this!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.