Maple Pecan Granola is hearty, satisfying and naturally sweetened. So good in lunch boxes, on road trips, or breakfast grab-n’-go! It’s a pantry staple. vegan + optionally gluten free
Where would we be without this go-to, anytime breakfast/snack food? It’s not just for us granola-loving tree huggers. Maple Pecan Granola is such a simple, whole food and is so easy to make at home. It’s a pantry staple!
I’ve updated the photography and tweaked the recipe every so slightly since first posting it in early Spring of 2014. It was one of my first blog posts on Vanilla And Bean and it was in need of an update.
This particular recipe is one of Rob’s favorites so the granola jar is regularly stocked with it. He has breakfast after he gets to work and since granola is so portable, it’s an easy one to stuff into his lunch box.
Maple Pecan Granola is probably the recipe I make most from the blog. I love having it on hand for road trips and hiking. It’s portable and stays fresh for such a long time.
And just look how simple this is to pull together!
Pecans, one of my favorite Southern ingredients, are high in dietary fiber and protein. They can be pricey however, so look for them in the bulk section. Whole grain rolled oats are another great bulk item. I keep an eye out for sales and stock up when these items go on sale.
Maple syrup is my sweetener of choice for granola and I use it exclusively for all the snack recipes in my Grab-n-Go Snacks e-book. It imparts an almost buttery flavor when paired with rolled oats and already buttery tasting pecans.
You’ll love how this granola makes your home smell! The long, slow bake means that the aroma of the cinnamon, toasting oats, and pecans will linger. Everyone will wonder what you’ve baked. And next thing you know, it’ll be time to refill the irresistible granola jar.
- Stir the granola to throughly incorporate all the ingredients prior to baking making sure all the dry ingredients are covered in the wet ingredients.
- For optimal clustering spread evenly and press the granola in the pan before baking. Don’t be tempted to stir while baking. After baking, allow the granola cool completely before gently placing it in a storage container.
- The long, slow, low temperature bake allows the granola to dry out. This supports clustering and aids in a long storage life. Plus it yields a really nice crunch!
- Diced apricots or golden raisins pair well with this recipe. Gently toss them in after the granola is cool. The clustering will be reduced a bit, but delicious dried fruit will add new level of flavor and sweetness to the granola.
If you love this recipe, you may also like the bold flavors of my Lemon Tahini Cashew Granola.
Make homemade granola once and you may never buy store-bought again!
Maple Pecan Granola
Maple Pecan Granola is hearty, satisfying and wholesome with less sugar than most pre-packaged granola. It's so easy to make homemade with a few simple ingredients. Vegan + Optionally Gluten Free
- 3 C (288g) Old Fashioned Rolled Oats no instant or quick, I like thick rolled oats (gluten free if needed)
- 2 C (225g) Pecans rough-chopped
- 3/4 C (65g) Unsweetened Shredded Coconut
- 1/3 C (45g) Sunflower Seeds hulled
- 1/4 tsp Fine Sea Salt
- 1/2 tsp Cinnamon
- 1/2 C (90g) Coconut Oil virgin, unrefined, melted and cooled
- 1/2 C (160g) Maple Syrup
- 1/2 tsp Vanilla Bean Paste or Vanilla Extract
- Optional A 1/2 cup of chocolate chips are pretty nice* (see note). A few handfuls of chopped dried fruit such as chopped Turkish apricot, sour cherries, cranberries or raisins.
Line a sheet pan with parchment paper and set oven to 275F (135C).
In a mixing bowl, add the rolled oats, pecans, coconut, sunflower seeds, salt, cinnamon, and chocolate chips (optional). Set aside.
In a spouted measuring cup, combine the melted coconut oil, maple syrup and vanilla bean paste. Stir. You will see separation.
Pour wet ingredients into the dry. Using a wooden spoon or your hands, mix throughly, ensuring that each, individual dry ingredient gets some wet on it. Press the granola into the pan, in one even layer.
Place the pan in preheated oven and bake at 275F (135C) for 1 hour. Rotate the pan, turn the oven up to 300F (148C), and bake for an additional 20-25 minutes. Do not stir the granola, or clustering will be greatly reduced.
Remove from the oven. The granola will be golden and soft to the touch. It will firm up as it cools. Allow the granola to cool completely in the pan before transferring to a storage container. Doing this will ensure crunchy clusters. If desired, toss in your favorite dried fruit such as chopped Turkish apricot, sour cherries, cranberries or raisins.
Store in a covered container, at room temperature, for up to three weeks. Granola can also be frozen for up to one month.
*For a flavor bomb, stir in 1/2 C of mini chocolate chips while adding the dry ingredients.
This recipe was rephotographed (2017) and updated from my original recipe (2014). For the new updated recipe (as written above) I: Increased the maple syrup and coconut oil by 1/4 C each and omitted the brown sugar all together. I found the granola has richer flavor and improved clustering. I also increased the sunflower seeds and coconut slightly and increased the bake temperature from 260F to 275F.
Adapted from Alton Brown's Granola Recipe on the Food Network.
If you make this recipe, or any others on Vanilla And Bean, be sure to post it to Instagram, notify me @vanillaandbean and tag #VanillaAndBean! I’d love to see what you’ve made! Also, if you like my content, please consider sharing it with friends and/or family. Thank you!