Servings
Font
Back
5.0 from 63 votes

Maple Pecan Granola

This tasty vegan Maple Pecan Granola recipe is sweetened naturally with pure maple syrup and forms the most glorious little crunchy granola clusters!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 8 servings
Calories: 360 kcal
Course: Breakfast , Snacks
Cuisine: American

Ingredients

  • 2 cups old fashioned rolled oats
  • 1 cup Chopped Pecans
  • ½ cup sliced almonds , chopped or left whole for texture
  • ¼ cup pure maple syrup
  • ¼ cup coconut oil , melted and cooled
  • ¼ tsp pure vanilla extract
  • ¼ tsp sea salt
  • 1/2-3/4 tsp ground cinnamon (add to taste)
  • ½ cup dried cranberries or raisins (optional)

Instructions

    Cup of Yum
  1. Pre-heat oven to 300°F with wire rack in the center/middle position. Line an 11x17-inch rimmed baking sheet with parchment paper for best results.
  2. In a large bowl, combine oats, chopped pecans, and sliced almonds.
  3. NOTE: If shredded coconut is your optional extra, add 1/4-1/2 cup during this step. Do not add dried fruit or chocoalte to the granola mix, those must be added after baking.
  4. In a small bowl whisk together melted/cooled coconut oil with maple syrup, vanilla, salt, and cinnamon. Pour over oats/nuts and mix well to coat.
  5. Use a silicone spatula or bowl scraper to transfer the granola mixture onto the parchment paper lined baking sheet and spread out very well in a super thin layer. Almost all the parchment paper should be covered by granola. Pat to flatten.
  6. Bake on the center rack at 300°F for 20 minutes. When timer beeps, rotate the pan 180 degrees for even toasting and continue to bake an additional 10-15 minutes (I do 15 typically) or until golden and crispy. Keep an eye on it and yank from the oven once it's your idea of crispy golden perfection.
  7. NOTE: I don't stir at the halfway mark so i can break it into chunky clusters when it cools off.
  8. Once you remove your granola from the oven, allow it to cool on the baking sheet until completely cooled. This will give it the necessary time to get that signature crunch we all know and love. (The granola will not crisp up until it has cooled.)
  9. Once it's cooled and crispy - dig in! Granola will keep for up to two weeks in a lidded airtight container. Enjoy as a snack, in your favorite trail mix, or on top of yogurt with fresh fruit and all your favorite toppings.

Notes

  • AWESOME EXTRAS: feel free to add the optional dried cranberries or opt for 1/2 cup of mix-ins such as dried fruit, shredded coconut, or even chocolate chips. Make sure you add dried fruit or chocolate in *after* the granola is done baking to prevent burning/melting Adding too many extra ingredients may require some extra oil/syrup be added to the granola mixture. Shoot me a comment if you need advice! xo
  • For a gloriously gluten-free granola, simply check the label on your oats to ensure they're certified gluten-free. Easy peasy!
  • Recipe yields 4 cups of granola total. Nutrition Facts below are estimated per 1/2 cup serving using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Information

Calories 360kcal (18%) Carbohydrates 32g (11%) Protein 7g (14%) Fat 25g (38%) Saturated Fat 8g (40%) Sodium 75mg (3%) Potassium 256mg (7%) Fiber 6g (24%) Sugar 12g (24%) Vitamin A 8IU (0%) Vitamin C 1mg (1%) Calcium 72mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 360

% Daily Value*

Calories 360kcal 18%
Carbohydrates 32g 11%
Protein 7g 14%
Fat 25g 38%
Saturated Fat 8g 40%
Sodium 75mg 3%
Potassium 256mg 5%
Fiber 6g 24%
Sugar 12g 24%
Vitamin A 8IU 0%
Vitamin C 1mg 1%
Calcium 72mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.