Maple Pecan Granola
A crunchy, cluster-filled granola with old-fashioned oats, pecans, and real maple syrup, baked until golden brown.
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.
Notes
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.