Maple Pecan Granola
Add Preferred SourceEvery time I make Maple Pecan Granola, those crunchy, caramelized clusters disappear faster than I can store them. Maple syrup sweetens naturally while toasted pecans and almonds create nutty depth. Coconut and pumpkin seeds add texture and crunch, while the whole mix bakes up golden and fragrant. Way better than anything you’d buy in a box.
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I make it for breakfast meal prep, holiday mornings, and weekend brunches when I want something healthier and family-friendly. It’s perfect for topping yogurt bowls, smoothie bowls, or eating straight from the jar as a snack. It stays fresh at room temperature for about 2 weeks in an airtight container or freezes for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Maple Pecan Granola with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll have crunchy, golden, homemade granola ready in about 35 minutes of prep and baking time.
Preheat and Prep Your Baking Sheet
Preheat your oven to 300 degrees F and line a baking sheet with parchment paper or a silicone baking mat. A silicone baking mat helps with even browning and makes cleanup easier since the maple syrup can get sticky.
Mix the Wet Ingredients
Place melted coconut oil, pure maple syrup, vanilla extract, and cinnamon in a large bowl, and whisk until smooth and well combined. The coconut oil might solidify slightly when it hits the cold maple syrup, but it’ll melt again in the oven.
You can swap the maple syrup for agave nectar or honey, or add 1-2 tablespoons of brown sugar to the mixture for extra caramelization and sweetness of your own granola.
Coat the Oats
Add the rolled oats to the bowl and stir until they’re completely coated in the maple mixture. You want every oat glistening with that sweet coating because that’s what creates the clusters and crunch.
Add the Nuts, Coconut, and Seeds
Toss in the roughly chopped pecans, almonds, shredded coconut, flaked coconut, and pumpkin seeds. Stir everything together with a wooden spoon until the nuts and seeds are evenly distributed. I like using a sturdy wooden spoon for this since the oat mixture gets thick and heavy.
You can also swap almonds for cashews, walnuts, or sunflower seeds, depending on what you have on hand. Just keep the total amount the same so the wet-to-dry ratio stays balanced.
Spread and Bake
Scoop the granola onto your prepared parchment-lined baking sheet and spread evenly. Don’t pack it down too hard, or it won’t get crispy. Place it in your preheated oven and bake for 20 to 25 minutes, until the granola turns golden brown and the top is toasted.
You can stir it halfway through the cook time for evenly cooked, loose granola, but I leave it untouched because I love big clusters.
Cool Completely
Once the granola is golden and fragrant, pull it from the oven and resist the urge to touch it. Let the granola cool completely on the baking sheet for about 40 minutes without stirring.
This cooling time is when the maple syrup hardens and forms those clusters. If you prefer loose granola, give it a stir after 10 minutes to break it up.
Once it’s completely cool, transfer it to an airtight glass jar for storage.
Serve and Enjoy
Scoop the granola into bowls or sprinkle it over your favorite yogurt, oatmeal, or smoothie bowl. Airtight cereal containers keep it fresh and make it easy to pour for quick breakfasts throughout the week.
If you’re taking it to a potluck or giving it as a gift, pack it in mason jars or clear cellophane bags tied with ribbon. Mason jars with metal lids are perfect for transporting granola because they’re sturdy and help prevent it from getting crushed.
Ingredients
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 3 cups old fashioned rolled oats
- 1 cup pecan nuts
- 1/2 cup almonds
- 1/2 cup shredded coconut
- 1/2 cup flaked coconut
- 1/4 cup pumpkin seeds
Instructions
- Preheat the oven to 350F / 175C. Prepare a baking tray with parchment paper or a silicone baking sheet.
- Place melted coconut oil, maple syrup, vanilla extract, and cinnamon in a large bowl, and whisk well to combine.
- Add in the rolled oats and stir until the oats are well coated.
- Add in the nuts, coconut and pumpkin seeds. Stir to combine.
- Scoop the granola mixture into your baking tray and spread it out evenly.
- Bake the granola for 20 to 25 minutes, or until it starts to brown on top. You can stir it halfway if you want it evenly cooked, but I prefer to leave it so that it forms clusters.
- Once cooked, leave it untouched for around 40 mins to cool. If you like it clustered, don’t touch it during this period. If you like it more free-flowing, you can give it a stir to break it up.
- Store in an airtight jar once completely cooled.
Notes
- Use refined coconut oil: Refined coconut oil won’t add coconut flavor to the granola, while unrefined will give it a more tropical flavor. Both work, so pick whichever you prefer.
- Customize your nuts and seeds: Swap almonds for cashews, walnuts, or sunflower seeds, depending on what you have. Just keep the total amount the same so the wet-to-dry ratio stays balanced.
- Check it at 20 minutes: Ovens vary, so start checking around 20 minutes. The granola should be golden brown but not dark, since it’ll continue to darken slightly as it cools.
- Don’t skip the cooling time: Letting the granola cool completely without touching it is what makes it cluster. If you stir it while it’s warm, the maple syrup won’t harden properly.
- Flash freeze for perfect clusters: Spread cooled granola on a baking sheet and freeze for 1 hour before transferring to storage containers so the clusters don’t break apart.
- Store away from moisture: Keep your granola away from the stove, dishwasher, and other steamy areas. Even a little moisture will make it lose its crunch within a day.
Nutrition
How to Store Leftovers
The granola stays fresh at room temperature in an airtight container for about 2 weeks. I use glass storage with tight lids to keep it crunchy and prevent moisture absorption.
For longer storage, freeze it in freezer-safe bags or containers for up to 3 months. You don’t need to thaw it before eating, since it stays crunchy straight from the freezer. I actually love eating it cold over yogurt because it’s delicious. Just make sure it’s completely cooled before storing, or condensation will make it soggy.
What to Serve With Maple Pecan Granola
Spoon it over yogurt with fresh berries for breakfast, pour milk over it like cereal, or use it as a crunchy topping for smoothie bowls and acai bowls. It’s also perfect sprinkled over vanilla ice cream or baked apples for dessert. The maple-pecan combo pairs beautifully with fall fruits like pears and apples.
You can also eat it straight as a snack, mix it into trail mix, or crumble it over oatmeal for extra texture. I’ve even used it as a topping for banana bread and pumpkin muffins when I want something special.
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