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You are here: Home / Recipes / Breakfast & Brunch / Oatmeal / Maple Pecan Granola

Maple Pecan Granola

5 stars (from 31 ratings)
By Traci York — Updated May 9, 2023 — 83 Comments / Jump to Recipe
This post may contain affiliate links. Please read my affiliate policy.

Maple Pecan Granola is hearty, satisfying and naturally sweetened. This vegan granola recipe is perfect for lunch boxes, on road trips, or breakfast grab-n’-go! It’s a pantry staple. This recipe is vegetarian, vegan + easily gluten free [see recipe VIDEO on recipe card]

Maple Pecan Granola in a large cookie jar with a scoop.

Table of Contents

  • Maple Pecan Granola, A Pantry Staple
  • A Family Favorite
  • Pantry Ingredients
  • Maple Pecan Granola Recipe Tips
  • Maple Pecan Granola Recipe
  • Video

Maple Pecan Granola, A 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!

This Granola Recipe Is:

  • Vegan
  • Easily Gluten Free
  • Naturally Sweetened
  • Easy to Make

Ingredients for maple pecan granola including oats, maple syrup, pecans, coconut, and sunflower seeds.

A Family Favorite

This maple granola 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!

A GIF adding the ingredients for maple pecan granola into a bowl.

Pantry Ingredients

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 in a sheet pan ready to be shared.

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.
Maple Pecan Granola in a large cookie jar with a scoop.
Print Recipe

Maple Pecan Granola Recipe

Prep Time:20 minutes minutes
Cook Time:1 hour hour 20 minutes minutes
Total Time:1 hour hour 40 minutes minutes
Servings:14 1/2 C Servings
Calories:314kcal
Author:Traci York
[ Recipe VIDEO below ] 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.  This recipe is vegan and optionally gluten free.
UPDATE: Due to a few notes I've received regarding baking time for this recipe, be sure to use an external oven thermometer for best outcome and/or start watching the granola during the last 20 minutes of baking. If you feel the granola is getting too dark, remove it from the oven early. Time is not a determining factor for when the granola is done. The granola should be golden, dry and fragrant when done.

Ingredients

  • 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).

Instructions

  • 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 and fragrant 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. 

Video

Notes

*For a flavor bomb, stir in 1/2 C of mini chocolate chips while adding the dry ingredients.
I enthusiastically recommend an oven thermometer! due to oven calibration variations, temperature fluctuations and for the best baking outcome.
Adapted from Alton Brown's Granola Recipe on the Food Network.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 314kcal | Carbohydrates: 23g | Protein: 5g | Fat: 24g | Saturated Fat: 11g | Sodium: 46mg | Potassium: 194mg | Fiber: 4g | Sugar: 8g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!

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  1. Avatar for Sharon CasantaSharon Casanta

    May 9, 2023 at 2:22 pm

    The recipe is fine, sounds delicious. I followed it exactly, even checking it at 10 minutes earlier than recommended, so it would be golden and crispy, not overbaked. And yet it was burned to the point that I threw it away. I know you “enthusiastically recommend” an oven thermometer, but I’ve never had trouble with burning anything before, in fact I generally have to leave things in a few minutes longer than recommended.
    Between 3 cups of organic oats, 1/2 cup of organic maple syrup, 1/2 cup of organic coconut oil, pecans, etc…I figure I just threw away at least $10 worth of ingredients. With my limited income that’s a lot of money I didn’t save by making my own granola ( which, by the way, I have done successfully many times.)
    All of this to say you really need to adjust your cook time or temp or both. I will try this again, drop the temp to 225° and check it starting at 40 minutes. That should work much better.

    Reply
    • Avatar for Traci YorkTraci York

      May 9, 2023 at 2:30 pm

      Hi Sharon, I’m so sorry to hear your granola burned! I know food is expensive and burning is never an outcome I want for anyone making my recipes. This recipe is sensitive to oven temperature variations, reason for my recommendations and additional notes to keep an eye on it. I’m sorry it didn’t work for you.

      Reply
  2. Avatar for Anthony RiuttaAnthony Riutta

    April 28, 2023 at 2:35 am

    Made It, but sad to say It is too dark, especially the pecans! Too high temp the ladt 20 min.148 C.. or too long in the oven! Will try again with less time!

    Reply
    • Avatar for Traci YorkTraci York

      April 28, 2023 at 10:31 am

      Hi Anthony… oh no! Yes, try with less time. Due to oven variations, it’s very important to keep an eye on the granola towards the end of baking. Do you use an external oven thermometer? Ovens tend to be quite off their targeted temperature. It’s a baking game changer! Keep us posted.

      Reply
  3. Avatar for Lorianna VandenbergLorianna Vandenberg

    December 29, 2022 at 9:50 am

    5 stars
    This is an excellent recipe! Flavor balance is great and there’s good clustering. The only modification that I made was a subbed in flax powder for sunflower seeds since I didn’t have any on hand. Worked great! And as a bonus, I really love that the measurements are given in grams as well as cups. This way you can measure out the ingredients into a bowl on a scale and not make so many dirty dishes.

    Reply
    • Avatar for TraciTraci

      December 31, 2022 at 9:37 pm

      Hi Lorianna! Thank you for sharing your tips and recipe rating! Weighing in grams is the way to go in baking… such a time saver for sure! Hooray for good clusters!

      Reply
  4. Avatar for DeborahDeborah

    August 16, 2022 at 11:46 am

    5 stars
    I’ve made this granola recipe easily over 20 times and have a batch in the oven now. It’s my go-to for sure. I’ve made just a few minor adjustments here:
    1) I’m using 1/3 cup of maple syrup instead of 1/2 cup.
    2) Lately I’ve been making it with one cup of pecans and 1 cup of slivered or sliced almonds, though I love the full two cups of pecans version as well.
    3) I don’t turn up the oven temperature. I bake mine at the original low temp for one hour and then anywhere from 10-15 minutes more at the same temp. I don’t trust myself or my oven enough not to singe things, and this has resulted in a crisp golden granola every time for me. All ovens are different, for sure.

    It’s so easy to throw together, I love the slow bake idea, it does make the kitchen smell great, and it’s so, so tasty.

    Reply
    • Avatar for TraciTraci

      August 16, 2022 at 2:32 pm

      Hiii Deborah! Thank you for your note, rating and all your tips! I love how versatile this recipe is… and yes to a lofting granola aroma… so good!

      Reply
  5. Avatar for TinaTina

    January 29, 2022 at 10:41 am

    Made too many times to count!! Best granola ever!!! Everyone that tastes it wants the recipe!!

    Reply
    • Avatar for TraciTraci

      February 7, 2022 at 2:22 pm

      Hooray! So happy to hear Tina. Thank you for sending a smile :D

      Reply
  6. Avatar for Molly GordonMolly Gordon

    January 7, 2022 at 4:50 pm

    What’s the shelf life for your granola? thanks

    Reply
    • Avatar for TraciTraci

      January 7, 2022 at 4:52 pm

      Hi Molly… Store in a covered container, at room temperature, for up to three weeks. Granola can also be frozen for up to one month.

      Reply
  7. Avatar for RinaRina

    December 12, 2021 at 9:00 pm

    5 stars
    You aren’t kidding when you say your whole house will smell amazing! Super easy and incredibly delicious. I’m certain we’ll be making this again and again! And the addition of chocolate chips pre-bake really makes a difference! Yum :)

    Reply
    • Avatar for TraciTraci

      December 13, 2021 at 2:26 pm

      Hi Rina! Hooray for a house full of maple-oaty aromas wafting through the air – isn’t it lovely!? Thank you for your note and giving the recipe a go. I’m SO happy to hear you’re enjoying the granola!

      Reply
  8. Avatar for LouiseLouise

    October 22, 2021 at 5:36 am

    5 stars
    This is the only granola I ever make now. It has such simple ingredients but is so flavourful. We eat granola with homemade coconut/cashew yogurt and blueberries every Saturday morning. It is the highlight of the week’s menu!

    Reply
    • Avatar for TraciTraci

      October 27, 2021 at 10:32 am

      Hi Louise! Thank you for your note and giving the recipe a go. SO happy to hear you’re enjoying the granola! Hooray!

      Reply
  9. Avatar for ThereseTherese

    July 3, 2021 at 2:05 pm

    5 stars
    This granola is SO GOOD! Any ideas on how to convert the recipe to granola bars?

    Reply
  10. Avatar for KathleenKathleen

    July 1, 2021 at 10:59 am

    5 stars
    I have made this wonderful granola many, many times now. I often use olive oil instead of coconut, and it works well. I far prefer it to any commercial granola I’ve found, or any other recipe I have made. Of course, I’m a huge pecan lover, and who doesn’t like maple?!

    Reply
    • Avatar for TraciTraci

      July 1, 2021 at 2:14 pm

      Hi Kathleen! Thank you for your note and sharing your tip about using olive oil! Oh my that sounds fabulous! SO happy to hear you’re enjoying the granola. It’s the only one my hubs asks for :D

      Reply
  11. Avatar for SophieSophie

    May 1, 2020 at 7:54 am

    5 stars
    Awesome recipe! I love that it’s a healthier option and it smelled amazing in the oven!

    Reply
    • Avatar for TraciTraci

      May 1, 2020 at 2:02 pm

      Hi Sophie! So happy to read your note… I looove how this granola makes the house smell too! So glad you’re enjoying it!

      Reply
  12. Avatar for BrittneyBrittney

    November 13, 2019 at 9:59 am

    I’ve made this granola multiple times and it is awesome! My mother-in-law, who has made granola for 30 years with her own recipe, asked me for this one because everyone loved it so much! However, I only bake it about 50min total or else it gets too dark. Thanks so much!

    Reply
    • Avatar for TraciTraci

      December 26, 2019 at 2:11 pm

      Hi Brittney! That’s amazing! Thank you for sharing with us and too, your tip on 50 min. total. I’ll add a note in the recipe card.

      Reply
  13. Avatar for sirennasirenna

    May 6, 2019 at 12:31 pm

    i tried making this but it burned, what am i doing wrong

    Reply
    • Avatar for TraciTraci

      May 6, 2019 at 12:56 pm

      Oh no, Sirenna. I’m so sorry to hear. A few things that come to mind… do you have an oven thermometer? Often ovens have fluctuations in their temperature – and the dial or digital readout is rarely spot on. For example, my old oven baked 15 degrees hotter than the indicated temperature. My new oven? 25 degrees hotter! So I have to adjust my baking temperature every time and keep an eye on my external oven thermometers (I use two just to be sure). Because of temperature fluctuations, be sure to keep an eye on the granola 15 minutes prior to the indicated bake time. You want the granola to be golden, and dark golden if you like, but not burnt. You can also remove the granola from the sheet pan the minute it gets out of the oven, using the parchment as a handle to slide it off the pan and onto a cool pan or cutting board. Be sure to bake on the center rack of the oven. I hope this helps.

      Reply
  14. Avatar for Jeff WinettJeff Winett

    January 30, 2019 at 2:59 pm

    5 stars
    Hi Traci, Admittedly I have not made this again, since you’ve tweaked your recipe….but you have me so curious now, to do this again. I can see that you’ve doubled the amount of Coconut oil from your original, and I have no qualms about doing this too! I am curious though as to why you’ve done this. Excited to hear back, and so excited to give this a another go.

    Reply
    • Avatar for TraciTraci

      January 31, 2019 at 8:24 am

      Hi Jeff! Nice to see you pop in! Uppin’ the oil makes the granola cluster better. You can certainly nock it back to 1/4 cup, but it won’t cluster as much. I hope this helps and you’re doing well!

      Reply
      • Avatar for Jeff WinettJeff Winett

        January 31, 2019 at 10:04 am

        LOVE those clusters, so you’ve sealed the deal! Thank you Traci for responding to my query.

        Reply
      • Avatar for RachelRachel

        March 25, 2019 at 5:24 pm

        Loved this recipe!! I make it all the time for my family!

        Reply
        • Avatar for TraciTraci

          May 6, 2019 at 12:52 pm

          SO happy to hear, Rachel! Thank you for coming back and leaving a note ! Day made! :D

          Reply
  15. Avatar for BarbBarb

    January 30, 2019 at 1:58 pm

    5 stars
    Hi!
    Do you have the nutrition facts for this recipe?

    Reply
    • Avatar for TraciTraci

      January 30, 2019 at 2:58 pm

      Hi Barb! I do not. Please feel free to plug the ingredients into any recipe nutrition calculator you like!

      Reply
    • Avatar for TraciTraci

      December 17, 2019 at 12:58 pm

      Hi Barb! I’ve updated the nutrition facts on this recipe!

      Reply
  16. Avatar for SteveSteve

    November 10, 2018 at 5:10 am

    This recipe looks terrific, but I eat a whole foods/plant based diet – no oil. Thanks anyway!

    Reply
  17. Avatar for RennoRenno

    October 23, 2018 at 11:46 am

    5 stars
    I love the adaptability of this recipe, I was short on pecans so added some walnuts, had to substitute pepitas for sunflower seeds. I don’t really like the texture of the coconut so left that out. It came out crunchy and chunky, mmmm.
    For dried fruit I had some unsweetened dried blueberries from nuts.com healthy and yummy.

    Reply
    • Avatar for TraciTraci

      October 23, 2018 at 12:42 pm

      Love reading your adaptations, Renno! Hooray for walnuts and pepitas! I’ve done that too.. need to add some notes, but so glad you tried what you had on hand. AND it came out crunchy and chunky! Hooray! Didn’t the house smell amazing? Thank you so much for coming back and leaving a note! Day made!

      Reply
  18. Avatar for Cameron RiceCameron Rice

    October 20, 2018 at 5:18 pm

    5 stars
    My first time using this recipe and I will differently make this again. It is yummy to my tummy. I added and extra cup of oats and included dry tart cherries during baking instead of at end. I also skipped the sunflower seeds and added a dash of maple extract. I experienced clumping with a half sheet pan.

    Reply
    • Avatar for TraciTraci

      October 21, 2018 at 3:15 pm

      Hello Cameron! Thank you for coming back and leaving a note… so happy to hear you’re enjoying the recipe. Love those tart cherries! Thank you for the tip. And clumping FTW! :D

      Reply
    • Avatar for Cameron RiceCameron Rice

      October 22, 2018 at 3:20 am

      5 stars
      Next time I will add dry fruit after baking. Cherries turned into rock candy.

      Reply
      • Avatar for TraciTraci

        October 22, 2018 at 7:37 am

        Thanks for letting us know!

        Reply
  19. Avatar for KimaKima

    July 5, 2018 at 4:46 pm

    5 stars
    I was googling how I can use maple syrup givened to me when a friend of mine moved overseas. I used walnuts instead of pecans and pine nuts instead of sunflower seeds, all from her pantry. I had to use a bit of olive oil since I didn’t have quite enough coconut oil left and I added cruising after. The granola clustered beautifully and bsolutely delicious! My teenage son couldn’t believe I made this! Thank you for the great recipe I won’t buy another box of granola again!

    Reply
    • Avatar for KimaKima

      July 5, 2018 at 4:48 pm

      5 stars
      Not cruising but Craisins were added to the granola (lol)

      Reply
    • Avatar for TraciTraci

      July 5, 2018 at 6:21 pm

      Hooray!! Hooray! Love reading this Kima… homemade is so much better! Thank you for your note and sharing your subs – well done!

      Reply
  20. Avatar for AlisonAlison

    April 18, 2018 at 4:03 pm

    4 stars
    I made the recipe but had ZERO clumping. I followed the recipe exactly except for the coconut. I used a cookie sheet instead of a cake sheet. Flavorful but I do love my clumps. Any thoughts?

    Reply
    • Avatar for TraciTraci

      April 18, 2018 at 4:31 pm

      Hi Alison! Thank you for your note. I’m sorry you didn’t get any clumping. I’m not sure how excluding the coconut would affect the outcome. Did you press the granola into the pan prior to baking? Use thick or old fashioned rolled oats? Cool completely? I’ve not had any reviews tell me they didn’t get clumping. I make this twice a month and always have good clusters. I hope this helps.

      Reply
  21. Avatar for MollyMolly

    January 28, 2018 at 3:55 am

    5 stars
    This is delicious! I didn’t add the sunflower seeds or any dried fruit. I would just say watch closely, as mine almost started to burn near the end. However, the caramel that formed on the bottom layer… yum!!!

    Reply
    • Avatar for TraciTraci

      January 29, 2018 at 9:34 am

      Hi Molly! Thank you so much for your note! So happy you enjoyed the recipe. Good for you, checking on it – as oven calibration varies widely! But that surprise caramel layer :D … Hooray!

      Reply
  22. Avatar for KaciKaci

    December 29, 2017 at 11:07 pm

    5 stars
    Just made this with a few additions/modifications based on my sweet and nutty preferences; added a smidge more maple syrup and oil to compensate for adding the pumpkin seeds, hemp hearts, and subbing extra walnuts for pecans. :-)

    Turned out absolutely delicious! Great recipe, thank you. Keep more VEGAN recipes comin’! :-)

    Reply
    • Avatar for TraciTraci

      January 3, 2018 at 10:44 am

      Hi Kaci! Thank you for your note! Love those pumpkin seeds, hemp hearts and walnuts! So happy you enjoyed the recipe. I’ll keep the recipes comin’ – with lots of vegan recipes! :D

      Reply
  23. Avatar for LuciLuci's Morsels

    July 25, 2017 at 7:04 pm

    This looks delicious! Granola is such a great snack!

    Reply
  24. Avatar for Asha ShivakumarAsha Shivakumar

    July 25, 2017 at 5:33 pm

    5 stars
    Rob definitely has great taste. I like maple flavored anything and love how crispy it is. Traci, I’ve been enjoying looking at your ebook. Bookmarked match bomb, another granola recipe…so many great ones.
    Love it darling.
    xox

    Reply
    • Avatar for TraciTraci

      July 25, 2017 at 6:23 pm

      I find maple to be incredibly buttery.. I love it too Ash.. Yay! So happy you’re enjoying the ebook… Those little fat bombs are quite tasty.. sweetened too with Maple! Enjoy my dear xo !

      Reply
  25. Avatar for lindsay Cotterlindsay Cotter

    July 24, 2017 at 5:15 pm

    Rob is smart! I’d love this too! and now I am thinking i need a road trip to see you and an excuse to make this, right?

    Reply
    • Avatar for TraciTraci

      July 24, 2017 at 5:51 pm

      Come visit Lindsay! That would be a fun road trip for sure… and we’d make granola and copious amounts of Frose’ !! :D

      Reply
  26. Avatar for Mary Ann | The Beach House KitchenMary Ann | The Beach House Kitchen

    July 21, 2017 at 3:26 pm

    Love the new photos Traci! And you know I’m a HUGE fan of your granolas! I’ll definitely be giving this recipe a try. I love having bags of granola around for easy snacking. Thanks for sharing and happy weekend!

    Reply
    • Avatar for TraciTraci

      July 24, 2017 at 9:18 am

      Awhh… thank you Mary Ann! Easy snacking indeed!

      Reply
  27. Avatar for SUESUE

    July 21, 2017 at 7:40 am

    5 stars
    I’ve been making this granola monthly since I first found your recipe – it is so good and so easy. Will be interested to try the new tweaked version

    Reply
    • Avatar for TraciTraci

      July 21, 2017 at 9:04 am

      Hey Sue.. thank you for your note! I hope you enjoy the new version as much (if not more) than the old! So happy you’re enjoying the recipe!

      Reply
  28. Avatar for Melissa NovotnyMelissa Novotny

    July 21, 2017 at 1:47 am

    5 stars
    Looks absolutely delicious! I’ve been looking for new breakfast recipes, because plain oatmeal’s getting old. And I love that it’s all ingredients I have on hand – perfection!

    Reply
    • Avatar for TraciTraci

      July 21, 2017 at 7:00 am

      I hope you’ll give it a go Melissa! Isn’t it so fun when you already have all the ingredients?!

      Reply
  29. Avatar for Geraldine | Green Valley KitchenGeraldine | Green Valley Kitchen

    July 20, 2017 at 9:24 pm

    5 stars
    I never make granola, Traci – but I should. I tend to end up eating pretzels as snacks when I should be eating this instead! Love reading all the comments from people who have made it – that’s such a great feeling to see people are enjoying your recipes! Xo

    Reply
    • Avatar for TraciTraci

      July 21, 2017 at 6:59 am

      I hope you’ll give this a go Geraldine. It’s comes together fast and it’s so convenient! The made comments are such a treasure! xo

      Reply
  30. Avatar for LindaLinda

    July 17, 2017 at 8:29 am

    5 stars
    Made this last night. Omitted Sunflower seeds as I didn’t have any on hand. Was very easy to make and the house smelled amazing. I had to stop myself from eating it all while it was cooling. The true test will be how much my 18 y/o leaves me today. I will make this again.

    Reply
    • Avatar for TraciTraci

      July 17, 2017 at 9:20 am

      Hey Linda, thank you for your note! SO happy you’re enjoying the granola. I make this recipe at least twice a month, we love it too! I hope your 18 y/o leaves some for you… perhaps a double batch is in order?

      Reply
  31. Avatar for LucyLucy

    June 20, 2017 at 3:42 pm

    5 stars
    My family now insists that we keep a steady supply of this granola in-house at all times. I’ve started pulling out my biggest bowl and doing enormous double batches whenever we run out. I use very dark maple syrup (it tastes more maple-y) and turn on the oven fan at a slightly lower temp. while baking… It turns my house into the best smelling place you’ve ever been and comes out crisp and delicious every time. Thanks a bunch!

    Reply
    • Avatar for TraciTraci

      June 21, 2017 at 7:44 am

      Hey Lucy! It’s the same here too! That granola jar is never empty – hehe! Double batches is smart and helps keep work to a minimum… and I’m with you on the dark maple – delicious! I just baked a batch this morning and the house smells SO good! So happy you’re enjoying the recipe and thank you for your note!

      Reply
  32. Avatar for MariaMaria

    May 21, 2017 at 2:27 am

    New to your site! Made this granola a week ago and making it again today. We all loved it! Thank you.

    Reply
    • Avatar for TraciTraci

      May 21, 2017 at 4:26 pm

      Thank you for your note Maria! So happy you enjoyed the recipe! This one gets made frequently here.. we love it too! :D

      Reply
  33. Avatar for Jeff WinettJeff Winett

    May 18, 2017 at 9:23 am

    5 stars
    How fun to see this fabulous recipe take on a life of its own! Wow, 3 years after Traci published this, and still evoking comments….Way to go!

    Reply
    • Avatar for TraciTraci

      July 20, 2017 at 4:09 pm

      Thank you so much Jeff! Still a favorite after three years! :D

      Reply
  34. Avatar for AnnieAnnie

    May 18, 2017 at 9:01 am

    This is now my family’s favorite granola! Thanks so much for sharing! :)

    Reply
    • Avatar for TraciTraci

      July 20, 2017 at 4:09 pm

      Thank you for your note, Annie! Ours too!

      Reply
  35. Avatar for Carolyn BrownCarolyn Brown

    January 4, 2017 at 1:06 pm

    Best Granola I have made! Thanks for the recipe!

    Reply
    • Avatar for TraciTraci

      January 4, 2017 at 1:49 pm

      Thank you so much for sharing, Carolyn! :D

      Reply
  36. Avatar for MaryMary

    February 10, 2016 at 9:35 pm

    Looks delicious! What would you recommend as a substitute for the pecans? Nut allergy in the family. I have been looking for a granola recipe that does not have pecans or any other kind of nut. Thank you,

    Reply
    • Avatar for TraciTraci

      February 11, 2016 at 8:17 am

      Hi Mary! You can completely leave the nuts out and add either more oats, coconut or other seeds such as pumpkin or a combination to replace the nuts. I hope you enjoy the recipe!

      Reply
  37. Avatar for Melanie MuskusMelanie Muskus

    January 31, 2016 at 3:32 pm

    This was sooooo good. Made it this morning. Our kitchen smelled delish. Super easy and we had all of the ingredients. Had myself a bowl of still warm granola with Traci’s “Cashew Milk” recipe, also made fresh this morning. Everyone likes it. Will use it on yoghurts, with mylks and for my to make açai bowl this week.

    Thanks for the lovely recipe Traci! Am looking forward to my newsletters bringing me other mouthwatering recipes and heaps of inspiration.

    xoxo
    Melanie

    Reply
    • Avatar for TraciTraci

      February 1, 2016 at 4:40 am

      I love it when all the ingredients are just waiting to make something delicious! Thank you for sharing Melanie. And with cashew milk? OMGeeee…. so good! :D

      Reply
  38. Avatar for Jeff WinettJeff Winett

    May 7, 2014 at 7:58 am

    We thoroughly enjoyed…no, make that RAVED over this granola. Traci may have begun with an Alton Brown recipe, but has clearly made it her own. This had the perfect amount of sweetness and by that I mean, not overly so. For the fun of it, I used an old fashioned hand nut grinder like my grandmother used to use for all of her nut chopping. My pecans may have been less coarse than the recipe dictated, and additionally, there was a good amount of the Pecan “powder” that formed. I used all of it, and the Pecan flavor was intoxicating in every bite. Additionally the Coconut oil instead of a typical vegetable oil was brilliant.
    Cheers all,
    Jeff

    Reply
    • Avatar for TraciTraci

      May 7, 2014 at 11:29 am

      I’ll be putting those pecans in the food processor on my next batch of granola. I’ll also keep my eye out for an old fashioned nut grinder. Thank you for the tip! So happy you enjoyed the granola!

      Reply
  39. Avatar for Jennifer CaldwellJennifer Caldwell

    April 2, 2014 at 8:21 am

    Thank you, Traci, for this quick, delicious, wholesome snack! I can’t wait to smell it cooking and have it standing by for nibbling. Keep these jewels coming!

    Reply

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