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Home » Recipes » Wholesome Breakfast Recipes

Cozy Maple Pecan Granola

Modified: Mar 23, 2024 · Published: Oct 12, 2023 by Tera Gigot · This post may contain affiliate links · Leave a Comment

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This warming, delicious maple pecan granola recipe is so easy to whip up! With simple ingredients and no refined sugars, it's perfect for a healthy snack or topping for yogurt, overnight oats, warm oatmeal, or smoothies.

Maple pecan granola on small wooden plate with spoon and two whole peaches next to it, corner of sheet pan of granola peaking in from the left side, on beige surface and golden yellow and white linen. this recipe

Are we people who get excited for fall?? ...I think we are. Speaking for myself, fall is my favorite season, and this granola gives all those fall vibes: cozy, warming, maple-y, cinnamon-y, and makes your house smell AMAZING. (Still get those fall candles, though, obviously).

If you're a granola fan, you'll love this maple pecan granola. It's simple as far as add-ins go, but maple and pecan is a classic flavor combo that you can always add more to (suggestions below). Most importantly of all? The maple syrup and cinnamon are going to sink into the pecan ridges and get nice and caramelized in the oven--yes, please. Let's go make this and just be in our cozy fall breakfast havens.

Jump to:
  • Ingredients
  • Substitutions & Variations
  • How to Make Maple Pecan Granola
  • Top Tips for the Best Granola
  • Pecan Granola FAQs
  • Related
  • 📖 Recipe

Ingredients

Just like my other granola recipes, this one is oat-based with maple flavor (very similar to maple cinnamon walnut granola), but pecans are the primary add-in this time. Below is everything you'll need!

Maple pecan granola ingredients individually measured out including oats, coconut oil, whole wheat flour, cinnamon, salt, vanilla extract, maple syrup, and pecans, on beige surface.
  • Whole rolled oats - Oats will be the main ingredient in this granola (careful not to use quick oats or steel cut).
  • Whole wheat flour - I always add a small amount of flour to my granola to help granola clusters form. Spelt, white whole wheat, oat, or a gluten free flour would work as well!
  • Salt - To balance out sweetness and enhance flavor.
  • Cinnamon - Tastes incredible with maple and pecan flavors.
  • Coconut oil - I use organic extra virgin. Fat adds incredible flavor and keeps the granola from burning.
  • Maple syrup - Our flavor of choice and sweetener for this granola.
  • Vanilla extract - Good ol' vanilla extract is here to level up our flavor.
  • Raw pecans - I recommend using raw because we'll be flavoring and toasting the pecans while cooking the granola.

Substitutions & Variations

If you need some kitchen-tested adaptations, below are some ideas that'll work. My personal favorite is adding in coconut to this granola... OMG so good.

  • Nut free - To make a nut free variation, use the same amount of pepitas instead of pecans.
  • Gluten free - To make this granola gluten free, make sure your oats are labeled as certified gluten free and swap the flour for a ¼ cup gluten free flour or flax seed meal.
  • Coconut - I love adding coconut flakes to any kind of granola (you'll have to check my coconut chia granola recipe sometime). For adding coconut to this recipe, you can reduce the oats by ½ cup (for 3 cups total) and added 1 cup of unsweetened coconut flakes. So good!
  • Maple syrup - You could use the same amount of honey or agave, but note that it would take the maple out of maple pecan granola (though it would still be delish).
  • Coconut oil - If you don't have coconut oil, try using the same amount of avocado oil or extra virgin olive oil.

How to Make Maple Pecan Granola

Maple pecan granola dry ingredients in clear glass bowl, including oats, flour, cinnamon, salt, and pecans, on beige surface.

Step 1: Preheat your oven to 300 degrees and if desired, line with parchment paper. Combine oats, flour, cinnamon, salt, and pecans in a large bowl and stir everything together to evenly distribute.

Maple syrup and coconut oil in small blue pot to be heated and mixed together for granola recipe.

Step 2: Next, heat the coconut oil and maple syrup in a small saucepan over medium heat just until it starts to bubble. Whisk to combine, then remove from heat and immediately stir in vanilla extract.

All maple pecan granola ingredients mixed in clear glass bowl with wooden spoon, on beige surface.

Step 3: Pour the wet ingredients from the saucepan into the dry ingredients and stir to thoroughly coat. I like to use a rubber spatula to get every last drop out of the saucepan.

Fully baked maple pecan granola on sheet pan lined with unbleached parchment paper, and wooden spoon resting in pan, set on golden yellow and white window-pane linen.

Step 4: Spread the granola mixture onto your parchment-lined sheet pan in an even, thick layer.

Fingertips holding a large cluster of maple pecan granola with sheet pan of granola in background.
Maple pecan granola on small wooden plate with spoon and two whole peaches next to it, corner of sheet pan of granola peaking in from the left side, on beige surface and golden yellow and white linen.

Step 5: Bake at 300 degrees for 30-35 minutes, gently stirring halfway through to ensure it bakes evenly. Allow to cool in sheet pan for 10 minutes, then break apart into clusters (best part!).

Step 6: Bask in the delicious smells and enjoy your delicious granola creation! Enjoy with fruit (raw or baked), yogurt (these apple pie yogurt bowls are a perfect match), overnight oats, and as a stand-alone snack. Yummy!

Top Tips for the Best Granola

  1. Skip convection! If your oven has a convection setting, I recommend not using it for homemade granola. While all ovens are different, the convection setting on my oven consistently - and unevenly - overcooks our granola, so I always use a regular bake setting for the best results.
  2. Granola clusters. To get beautiful clusters, let the granola cool completely before stirring it after taking it out of the oven. This allows the large clusters to form, and you can break them into whatever size you want!
Maple pecan granola on small wooden plate with two whole peaches next to it, on beige surface and golden yellow and white linen.

Pecan Granola FAQs

Why isn't my homemade granola crunchy?

Homemade granola will be a little soft immediately out of the oven and crunches up after it cools. If yours is still soft even after cooling, it may need more time in the oven. No need to overdo it u002du002d simply put back into a 300 or 275 degree oven for 5 more minutes to reduce some moisture.

What should I eat with pecan granola?

This cozy granola flavor goes really well with most fruits, vanilla or plain yogurt, or other foods with warming cinnamon vibes (sautéed apples, anyone?). These peach pie yogurt bowls are one of my favorite ways to use maple pecan granola - they're a perfect match!

How should I store homemade granola?

Store your delicious homemade granola in an airtight container for up to a month, or freeze in an airtight container for up to three months. I love to use jars with airtight lids or any airtight glass container.

Related

After you try this granola recipe, you'll definitely want to try one of our other flavors!

  • Maple cinnamon walnut granola fully baked, on parchment-lined sheet pan with wooden spoon, and a few clusters broken up
    Maple Cinnamon Walnut Granola
  • Ginger molasses granola crumbled on sheet pan lined with parchment paper, with spoon scooping some granola
    Ginger Molasses Granola
  • Simple coconut chia granola on parchment paper lined sheet pan
    Simple Coconut Chia Granola
  • Maple cranberry almond granola in small white bowl with milk on white linen and silver spoon on side
    Maple Cranberry Almond Granola

Did you make this maple pecan granola recipe? Don't forget to leave a star rating 🌟 and comment below and tag me on Instagram and Pinterest so I can see what you made!

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📖 Recipe

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Maple pecan granola on small wooden plate with spoon and two whole peaches next to it, corner of sheet pan of granola peaking in from the left side, on beige surface and golden yellow and white linen.

Cozy Maple Pecan Granola


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  • Author: Tera
  • Total Time: 40 minutes
  • Yield: ~4.5 cups
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Description

This maple pecan granola is delicious and made without refined sugars! It's easy to whip up a batch for snacking or topping yogurt, overnight oats, and oatmeal.


Ingredients

Units Scale
  • 3 ½ cups whole rolled oats
  • ¼ cup whole wheat flour (or spelt, white whole wheat)
  • 2 teaspoons cinnamon
  • ½ teaspoon fine salt
  • 1 cup raw pecan halves
  • ⅓ cup coconut oil
  • ½ cup pure maple syrup
  • 1 teaspoon vanilla extract


Instructions

  1. Preheat & prep. Preheat your oven to 300 degrees, and line a sheet pan with parchment paper.
  2. Mix dry ingredients. In a large bowl, stir together oats, flour, salt, cinnamon, and pecans.
  3. Mix wet ingredients. In a small saucepan, combine coconut oil and maple syrup. Heat over medium until fully melted and just starting to bubbling. Immediately remove from heat and stir to combine. Add vanilla extract and stir.
  4. Combine. Pour the wet mixture from the saucepan into the dry ingredients, scraping out every last bit (love me a rubber spatula for this).
  5. Bake. Bake the granola at 300 degrees for 30-35 minutes, gently stirring one time halfway through to ensure even baking.

Notes

  1. Storage Instructions. Store completely cooled granola in any airtight container at room temperature. If you don't think you'll eat it up in a few months, you can also freeze in an airtight container or sealable bag for up to three months.
  2. Granola clusters. The key to getting large granola clusters is to allow the granola to fully bake and cool with minimal stirring. The granola will cook together in its layer, and once it cools you can break it into clusters of your desired size.
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: ¼ cup
  • Calories: 179
  • Sugar: 5.6 g
  • Sodium: 65.7 mg
  • Fat: 8.4 g
  • Saturated Fat: 3.9 g
  • Carbohydrates: 20.5 g
  • Fiber: 2.8 g
  • Protein: 3 g
  • Cholesterol: 0 mg

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Tera Gigot, the author, photographer, and recipe developer of Roots and Radishes.

Hey, I'm Tera! And I'm so glad to meet you. I've been using seasonal produce to create recipes in my Wisconsin kitchen for 12 years. Here you'll find nourishing whole foods recipes that are approachable and delicious.

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Maple pecan granola on small acacia plate with spoon.
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