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. This recipe is vegetarian, vegan + easily gluten free [VIDEO in recipe card]
An Anytime Pantry Staple
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.
A Family Favorite
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. 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.
Maple Pecan Granola Recipe Tips
- 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’ll also love the bold flavors of my Lemon Tahini Cashew Granola.
Watch A Video In the Recipe Card to See How Simple This Recipe is to Make!
Maple Pecan Granola
- 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 Add Ins: 1/2 cup of chocolate chips* (pre bake - see note). OR a few handfuls of chopped dried fruit such as chopped Turkish apricot, sour cherries, cranberries or raisins (post bake).
- Line a sheet pan with parchment paper and set oven to 275F (135C). Place a baking rack in the center of the oven.
- 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. If the coconut oil solidifies, gently rewarm it in the microwave to keep it in a liquid state.
- 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. Check the granola. At this point it should be slightly golden and fragrant. Rotate the pan, turn the oven up to 300F (148C), and bake for an additional 20-25 minutes OR until golden and fragrant ---> keep an eye on the granola during the last 20 minutes of baking due to oven temperature variation - it should be golden when done. 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.