Maple Pecan Granola Recipe

Overview

This maple pecan granola recipe combines old-fashioned rolled oats, chopped pecans, maple syrup, and cinnamon for a deeply toasted, lightly sweet breakfast topping. A small amount of brown sugar helps the clusters caramelize, while coconut oil gives the granola crisp edges and a rounded flavor.

The granola will still feel slightly soft when it first comes out of the oven. Let it cool completely on the baking sheet before breaking it apart; this is when the clusters firm up. Serve it with yogurt, milk, fruit, or a handful straight from the jar.

Ingredients

• 3 cups old-fashioned rolled oats, not quick oats
• 1 cup pecans, roughly chopped
• 1/3 cup pure maple syrup
• 1/4 cup melted coconut oil or neutral oil
• 2 tablespoons packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• 1 teaspoon vanilla extract
• 1 large egg white, lightly beaten, optional for extra-crisp clusters
• 1/2 cup dried cranberries, raisins, or chopped dates, optional, added after baking

How to make it

1. Heat the oven to 325°F (165°C). Line a large, rimmed baking sheet with parchment paper. A rimmed sheet keeps the oat mixture contained while it bakes.

2. Stir the oats, pecans, cinnamon, and salt together in a large bowl. Keep the dried fruit out of the bowl for now; baking it from the beginning can make it hard or scorched.

3. In a separate bowl, whisk the maple syrup, melted coconut oil, brown sugar, and vanilla until smooth. If the coconut oil has solidified, warm it gently until liquid but not hot.

4. Pour the maple mixture over the oats and pecans. Stir thoroughly with a spatula until the oats look evenly coated and no dry patches remain. For larger clusters, stir in the lightly beaten egg white now.

5. Tip the mixture onto the prepared baking sheet and spread it into an even layer about 1/2 inch thick. Press it down firmly with the back of the spatula. Compressing the mixture helps it bake into clusters instead of loose crumbs.

6. Bake for 25 to 32 minutes, rotating the sheet halfway through. If you want larger clusters, do not stir during baking. The granola is ready when the edges are golden brown, the pecans smell toasted, and the center looks dry rather than glossy. It may still have a little give when pressed.

7. Remove the baking sheet and leave the granola undisturbed for at least 45 minutes, or until fully cool. It will crisp as it cools. Break it into pieces with your hands, then fold in the dried fruit if using.

8. Transfer the cooled granola to an airtight container. If it is not crisp after cooling, spread it back onto the baking sheet and bake at 300°F (150°C) for 8 to 10 minutes, then cool completely again.

Expert tips

• Use old-fashioned rolled oats for the best texture. Quick oats absorb the liquid differently and can make a finer, softer granola.
• Do not pack the granola too deeply on the pan. A thick layer traps steam and leaves the middle soft.
• For a less sweet batch, reduce the brown sugar to 1 tablespoon. Keep the maple syrup amount the same so the mixture still coats the oats properly.
• Swap the pecans for walnuts, almonds, or pumpkin seeds using the same 1-cup quantity. Pumpkin seeds may toast a little faster, so check the pan early.
• Coconut oil can be replaced with melted butter or a neutral oil such as avocado, sunflower, or canola oil. Butter gives the granola a richer, slightly more toasted flavor.
• If the granola tastes bitter, it was likely baked too hot or left in the oven after the edges browned. Start checking at 25 minutes, especially with a dark baking sheet.
• If it is soft rather than crisp, it may need more cooling time, or the layer may have been too thick. Re-bake it briefly at the lower temperature rather than increasing the heat.
• For extra clusters, use the egg white and press the mixture firmly onto the pan. Avoid stirring while it bakes and while it cools.

Serving and storage

Serve the granola over plain or flavored yogurt, with milk, over fruit, or as a crunchy topping for baked desserts. It is also useful as a snack on its own.

Cool the granola completely before storing it. Keep it in an airtight container at room temperature for up to 2 weeks. If you add dried fruit, make sure it is not wet or freshly chopped, since extra moisture can soften the granola. For longer storage, freeze the cooled granola in a sealed freezer container for up to 3 months and let it come to room temperature before serving.

Frequently asked questions

Why is my maple pecan granola not crunchy?

Granola can seem soft straight from the oven and usually firms as it cools. If it is still soft after cooling completely, spread it into a thinner layer and bake it at 300°F (150°C) for 8 to 10 minutes. Cool it fully before judging the texture again.

How do you get big clusters in granola?

Press the coated oat mixture firmly into an even layer, add the optional beaten egg white, and avoid stirring during baking. Leave the granola undisturbed while it cools, then break it into pieces by hand.

Can I use quick oats instead of rolled oats?

Rolled oats work best because they stay distinct and create a hearty texture. Quick oats can be used in a pinch, but the granola will be finer and may not form the same large clusters.

Can I make this granola without pecans?

Yes. Replace the pecans with the same amount of chopped walnuts, almonds, hazelnuts, or pumpkin seeds. Check the granola near the end of baking because different nuts and seeds can brown at slightly different rates.

How long does homemade maple pecan granola last?

Store completely cooled granola in an airtight container at room temperature for up to 2 weeks. Freeze it in a sealed container for up to 3 months, then thaw it at room temperature.