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A glass jar filled with Maple Pecan Granola, nuts, and seeds, with a wooden spoon inside. The jar sits on a light surface next to a striped cloth.

Maple Pecan Granola

I love making Maple Pecan Granola when I want homemade breakfast that's healthier and more delicious than anything store-bought. It bakes into golden, crunchy clusters sweetened with maple syrup and loaded with toasted pecans, almonds, coconut, and pumpkin seeds, with cinnamon and vanilla adding warm spice throughout. I make it for breakfast meal prep, holiday mornings, and weekend brunches, and everyone always asks for the recipe. It stays fresh at room temperature for about 2 weeks in an airtight container or in the freezer for up to 3 months.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Maple Pecan Granola
Servings: 10
Calories: 399kcal
Author: Mandy Applegate

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

Calories: 399kcal | Carbohydrates: 34g | Protein: 7g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.002g | Sodium: 17mg | Potassium: 271mg | Fiber: 5g | Sugar: 13g | Vitamin A: 6IU | Vitamin C: 0.2mg | Calcium: 61mg | Iron: 2mg
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