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Maple Pecan Granola
5 from 63 votes

Maple Pecan Granola

Maple Pecan Granola combines rolled oats with chopped pecans and almonds, coated in a blend of maple syrup, melted coconut oil, vanilla, salt, and cinnamon. It bakes into a crisp, golden mixture with a balanced sweetness and warm spice, perfect for breakfast or snacks. Optional dried cranberries or raisins can be added after baking to maintain their texture.

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

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

    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

  • 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

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%)

Nutrition Facts

Serving: 8 servings

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.