Name: maple pecan granola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 3 cups rolled oats; 1 cup raw pecan halves, roughly chopped; 1/2 cup pumpkin seeds; 1/4 cup shredded coconut (unsweetened); 1/3 cup pure maple syrup; 2 tbsp melted coconut oil; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp sea salt; 1 tsp vanilla extract

maple pecan granola

Published on November 25, 2025

4.8 (245 reviews)

There’s something magical about the aroma of maple‑glazed pecans mingling with toasted oats. It turns a simple breakfast into a celebration of texture and flavor, perfect for weekend brunches or hurri

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Prep Time

15 min

Cook Time

25 min

Servings

Why You'll Love This Recipe

✓ Crunchy Energy Boost: The toasted oats and pecans deliver lasting fuel for busy mornings without a sugar crash.

✓ Natural Sweetness: Pure maple syrup adds a deep amber flavor, letting you skip refined sugars.

✓ Versatile & Make‑Ahead: Store it for weeks, and use it over yogurt, milk, or as a snack.

Granola has long been a pantry staple, yet many store‑bought versions are laden with artificial sweeteners and excess oil. This homemade version respects the grain’s natural integrity while adding wholesome fats from pecans and the caramel‑rich depth of pure maple syrup.

What sets this recipe apart is the balance of sweet, salty, and nutty notes, plus a crisp finish that stays crunchy even after a week in the jar. It’s a guilt‑free indulgence you can feel proud to serve.

1 cup pecan halves Coarsely chopped; toast for deeper flavor.

1/2 cup shredded coconut (optional) Adds tropical aroma; use unsweetened.

1/4 cup pure maple syrup Provides natural sweetness and caramel notes.

3 tbsp melted unsalted butter Creates a glossy coating; substitute coconut oil if vegan.

1 tsp vanilla extract Enhances the maple flavor.

1/2 tsp sea salt Balances sweetness and highlights nutty notes.

Instructions

Preheat & Prepare

Preheat oven to 325°F (165°C). Line a large baking sheet with parchment paper. This temperature ensures even browning without burning the maple.

Pro Tip: Use a convection setting if available for extra crispness.

Mix Wet Ingredients

In a medium bowl whisk together melted butter, maple syrup, vanilla, and sea salt until smooth. The butter‑maple blend creates a glossy coating that locks in flavor.

Pro Tip: Warm the butter slightly; it mixes more evenly with cold syrup.

Combine Dry Ingredients

In a large mixing bowl, toss rolled oats, chopped pecans, and shredded coconut. Drizzle the wet mixture over the dry, stirring until every piece is lightly coated.

Pro Tip: Use your hands for the most even coating.

Bake to Perfection

Spread the mixture in an even layer on the prepared sheet. Bake 20‑25 minutes, stirring once halfway through, until golden‑brown and fragrant.

Pro Tip: Watch the edges; they crisp faster than the center.

Cool & Store

Allow granola to cool completely on the sheet; it will crisp further as it cools. Transfer to an airtight jar and store up to two weeks.

Pro Tip: Add a pinch more salt after cooling for an extra flavor pop.

Expert Tips

Tip #1: Even Toasting

Spread granola in a single, thin layer; crowding creates steam and prevents crispness.

Tip #2: Custom Sweetness

Swap half the maple syrup for honey or agave to adjust flavor intensity without altering texture.

Tip #3: Add‑In Timing

Stir in dried fruit, chocolate chips, or spices after baking, once the granola is cool, to preserve texture.

Frequently Asked Questions

Yes. Substitute an equal amount of honey for a milder sweetness. Keep the honey warm when mixing so it blends smoothly with the butter.

Store in a completely sealed jar at room temperature and avoid adding fresh fruit until serving. Moisture is the main cause of sogginess.

Absolutely. Use certified gluten‑free rolled oats and verify that your pecans and other add‑ins are processed in a gluten‑free facility.

maple pecan granola

Why You'll Love This Recipe