Why You’ll Love Maple Pecan Granola Recipe

You’ll love this granola because it hits the sweet‑nutty‑toasty trifecta: the maple syrup brings natural sweetness and rich flavor, the pecans give satisfying crunch and depth, and the oats provide a wholesome base. It’s easy to make, wonderfully aromatic as it bakes, and stores beautifully so you can enjoy a handful any time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Old‑fashioned rolled oats
Chopped pecans (or pecan pieces)
Pure maple syrup
Oil (such as coconut oil or olive oil) or melted butter
Vanilla extract
Ground cinnamon (and optionally nutmeg)
Salt
Optional add‑ins: shredded or flaked coconut, sunflower seeds or pepitas, dried fruit, chocolate chips

Directions

Preheat your oven to 300–325 °F (150–163 °C) and line a rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the oats, chopped pecans, and any other dry add‑ins like seeds or coconut.
In a smaller bowl, whisk together the maple syrup, oil or melted butter, vanilla extract, cinnamon, salt, and nutmeg (if using).
Pour the wet mixture over the dry ingredients. Stir well until everything is evenly coated.
Spread the mixture evenly on the baking sheet. For bigger clusters, press it down gently with the back of a spatula.
Bake for 20–30 minutes, or up to 40 minutes, depending on your oven and batch size. Stir once halfway through if desired for more even toasting.
Remove from the oven and let the granola cool completely without stirring. This step helps form clusters.
Once cooled, break into pieces and store in an airtight container.

Servings and timing

Yield: About 5–6 cups
Prep time: 10 minutes
Bake time: 20–30 minutes
Cooling time: 30 minutes
Total time: Approximately 1 hour

Variations

For extra clusters, increase the maple syrup slightly or add a tablespoon of nut butter.
Use coconut oil for a subtle tropical flavor or butter for a richer taste.
Add dried fruit like cranberries or raisins after baking.
Include seeds like sunflower or pumpkin for added nutrition.
Add a pinch of nutmeg, cardamom, or allspice for warm, spiced flavors.
Make it vegan by using oil instead of butter.
Lower the sugar by slightly reducing the maple syrup and adding more oats or seeds.

Storage/Reheating

Store in an airtight container at room temperature for up to 2–4 weeks.
For longer storage, freeze in a sealed bag for up to 3 months.
To re‑crisp softened granola, bake on a low oven (250 °F/120 °C) for 5–10 minutes, then cool before storing.

FAQs

How can I make it in a smaller batch?

You can halve or even quarter the ingredients and reduce the bake time slightly. Just keep an eye on the oven to avoid over-toasting.

Can I use quick oats instead of old‑fashioned rolled oats?

Old‑fashioned oats work best for texture and crispness. Quick oats tend to break down and make the granola mushier.

Why isn’t my granola forming clusters?

For better clusters, press the mixture down before baking and avoid stirring while cooling. Make sure there’s enough binder (syrup/oil).

Can I add chocolate chips?

Yes, but only after the granola has cooled completely, or they’ll melt. You can also stir them in while it’s slightly warm if you prefer melty pockets.

Is it gluten‑free?

Yes, as long as you use certified gluten‑free oats and ensure your add-ins are free from cross-contamination.

My pecans are browning too fast — what do I do?

Reduce the oven temperature slightly and consider loosely tenting with foil toward the end of the baking time.

Can I make this nut‑free?

Absolutely. Use sunflower seeds, pumpkin seeds, or a mix of seeds and oats instead of pecans.

How do I serve this granola?

It’s great with yogurt or milk, over smoothie bowls, as a snack, or even on top of ice cream for a crunchy topping.

What if I want it less sweet or more savory?

Cut down the maple syrup and skip sugary add-ins. You can even add a bit more salt or a pinch of cayenne for a savory twist.

Why is cooling so important?

Cooling allows the sugars and oils to harden, giving the granola its crunch and allowing clusters to form. Storing it warm can lead to sogginess.

Conclusion

This maple pecan granola is a simple, satisfying recipe that’s easy to make and even easier to enjoy. With wholesome ingredients and bold flavor from real maple syrup and toasted pecans, it’s the kind of recipe you’ll return to over and over again. Whether for breakfast, snack time, or a homemade gift, this crunchy granola is always a good idea.