This maple pecan granola is a breakfast staple that’s easy to make at home. It combines rolled oats, crunchy pecans, and a sweet coating of maple syrup and cinnamon. The result is a fragrant, satisfying granola that is much better than many store-bought options.
Making a batch takes just over an hour, with most of that time being hands-off baking. You can customize the sweetness and texture to your liking. It fills your kitchen with a warm, comforting aroma and gives you a ready-to-eat breakfast for days.
Why You’ll Love Maple Pecan Granola
- Control the sweetness and flavor: Using pure maple syrup gives a rich, authentic flavor. You can adjust the amount or add other spices like nutmeg or cardamom.
- Achieve your preferred texture: Baking low and slow is the key to crunchy granola. You decide how long to bake it for a softer, chewier texture or a crispier one.
- Make a big batch easily: This recipe makes a generous amount that stores well for weeks, so you can have a quick breakfast or snack on hand.
Maple Pecan Granola Ingredients
- Old-Fashioned Oats: Also called rolled oats, these provide the best chewy, hearty texture. Do not use instant or steel-cut oats, as they will not bake correctly.
- Pure Maple Syrup: For the best flavor, use 100% pure maple syrup, not pancake syrup which contains other sugars and flavorings.
- Neutral Oil: Canola, grapeseed, or avocado oil are good choices because they do not have a strong flavor. Melted coconut oil also works and adds a subtle taste.
- Pecans: Start with raw, unsalted pecans. You can buy them in halves or pieces. Chopping them roughly ensures you get nutty bites throughout the granola.
Exact quantities are in the recipe card below.
How to Make Maple Pecan Granola
Step 1: Combine Ingredients
First, whisk together all the wet ingredients in a large bowl: the maple syrup, oil, vanilla, cinnamon, and salt. Next, add the oats and chopped pecans. Use a spatula to fold everything together until the dry ingredients are fully coated.
Step 2: Bake the Granola
Spread the granola mixture in a single, thin layer across two baking sheets lined with parchment paper. Bake in a low-temperature oven. This slow baking process is what dries out the granola and makes it wonderfully crisp without burning.
Step 3: Stir and Cool for Clusters
About halfway through baking, give the granola a good stir to promote even browning. Once it’s done, let it cool completely on the pans. Resisting the urge to stir while it cools is the secret to getting those nice, large crunchy clusters.
Storage Tips for Maple Pecan Granola
Store the cooled granola in an airtight container at room temperature for up to 2 weeks. Do not refrigerate or freeze, as moisture can make it soft.
Expert Tips for Maple Pecan Granola
- For the best clusters, press the granola down slightly after spreading it on the pan and do not stir it while it cools.
- The granola is done when it is golden brown and feels mostly dry to the touch. It will continue to crisp up as it cools.
- You can swap pecans for other nuts like walnuts or almonds. If adding dried fruit, stir it in after the granola has cooled completely.
What to Serve with Maple Pecan Granola?
Serve this granola with milk or pour it over yogurt. It is also great with a side of fresh berries or sliced bananas.
Maple Pecan Granola Recipe FAQs
Why isn’t my granola crunchy?
The most common reason is that it hasn’t cooled completely. Granola crisps up significantly as it cools. Also, be sure you baked it long enough until it was golden brown and dry to the touch. Spreading it in a thin layer is also important for drying it out properly.
Can I use different nuts or add-ins?
Yes, this recipe is very flexible. You can substitute pecans with walnuts, almonds, or cashews. You can also add seeds like pumpkin or sunflower seeds. If you want to add dried fruit like raisins or cranberries, stir them in after the granola has baked and cooled to prevent them from burning.
Can I make this granola without oil?
Oil helps make the granola crisp and flavorful. You can try substituting it with the same amount of unsweetened applesauce for a lower-fat version, but the final texture will be softer and less crunchy.
Maple Pecan Granola
Ingredients
- 6 cups old-fashioned rolled oats 540g
- 1 1/2 cups raw pecans roughly chopped, 180g
- 3/4 cup pure maple syrup 180ml
- 3/4 cup neutral oil like canola or avocado oil, 180ml
- 1 1/2 tablespoons ground cinnamon
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon fine sea salt
Instructions
- Preheat your oven to 275°F (135°C). Line two large, rimmed baking sheets with parchment paper.
- In a large bowl, whisk together the maple syrup, oil, cinnamon, vanilla extract, and salt until well combined.
- Add the rolled oats and chopped pecans to the bowl with the wet ingredients. Stir with a spatula until the oats and nuts are thoroughly coated.
- Divide the granola mixture evenly between the two prepared baking sheets. Spread it into a thin, even layer.
- Bake for 30 minutes. Remove the pans from the oven, stir the granola well, and rotate the pans.
- Return the pans to the oven and bake for another 15 to 30 minutes. For softer granola, bake for 15 minutes. For crunchier granola, bake for up to 30 minutes, stirring once more if desired.
- Remove the granola from the oven and let it cool completely on the baking sheets without stirring. This helps create large clusters. Once cool, break it into pieces.
