Cozy Maple Pecan Granola

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.

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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.


Units Scale
  • 3 1/2 cups whole rolled oats
  • 1/4 cup whole wheat flour (or spelt, white whole wheat)
  • 2 teaspoons cinnamon
  • 1/2 teaspoon fine salt
  • 1 cup raw pecan halves
  • 1/3 cup coconut oil
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla extract


  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.


  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.