Maple Pecan Granola
User Reviews
5
Maple Pecan Granola
Description
This Maple Pecan Granola features a mixture of old-fashioned rolled oats, pecans, and almonds coated in a syrupy blend of pure maple syrup, melted coconut oil, vanilla extract, sea salt, and cinnamon. Baking at a low temperature crisps the granola evenly, producing a crunchy texture highlighted by the nutty flavors and balanced sweetness.
The granola is versatile for serving with milk or yogurt at breakfast or as a snack. Dried cranberries or raisins can be stirred in after baking to add a chewy contrast without compromising the crunch.
For a gluten-free version, ensure the oats are certified gluten-free. Adding optional extras like shredded coconut or chocolate chips is best done post-baking to avoid burning. The recipe yields about 4 cups and can be adjusted for taste preferences.
Ingredients
- 2 cups rolled oats old fashioned
- 1 cup pecans chopped
- ½ cup almonds chopped or left whole for texture, sliced
- ¼ cup pure maple syrup
- ¼ cup coconut oil , melted and cooled
- ¼ tsp vanilla extract pure
- ¼ tsp salt sea salt
- 1/2-3/4 tsp ground cinnamon (add to taste)
- ½ cup dried cranberries optional, or raisins
Instructions
- 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.
- In a large bowl, combine oats, chopped pecans, and sliced almonds.
- 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.
- 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.
- 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.
- 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.
- NOTE: I don't stir at the halfway mark so i can break it into chunky clusters when it cools off.
- 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.)
- 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
- Add dried fruits or chocolate chips only after baking to preserve their texture and prevent burning.
- Check oat packaging for gluten-free certification if needed.
- Adjust syrup or oil quantities if adding more mix-ins to maintain proper coating.
- The recipe yields approximately 4 cups of granola.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 360 kcal
% 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.
User Reviews
Overall Rating
5
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