Maple Pecan Granola is hearty, satisfying and naturally sweetened with maple syrup. This reader favorite recipe is perfect for lunch boxes, road trips, or breakfast grab-n’-go! Prepped in about 20 minutes, the long slow bake makes the house smell like a bakery. This recipe is vegetarian, vegan and easily gluten free.
⭐️⭐️⭐️⭐️⭐️ Recipe Review: “This has been my go-to granola recipe for the last 3+ years! I give it as a gift and my family eats it right up. A little sweet, full of cinnamon flavor, and just make your house smell devine.” ~ Sara
The pictures in this recipe were updated October 2025, however the recipe is unchanged.
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.
We made a lot of it in pastry school and at the bakery because it was always a best seller. Granola is such a delicious, crunchy and satisfying food and it’s simple to make at home. I consider it a pantry staple!
This Granola Recipe Is
- dairy and egg free
- crisp and crunchy
- golden and fragrant
If you love simple recipes with oats, you’ll enjoy this tried and true granola.
Standout Pantry Ingredients
Pecans: one of my favorite Southern ingredients because they have an irresistible sweet undertone, especially when toasted. They can be pricey however, so look for them in bulk for best value.
Old Fashioned Rolled Oats: whole grain and so delicious when toasted. Oats make up the bulk of this granola.
Maple Syrup: my sweetener of choice for granola. It imparts an almost buttery flavor when paired with rolled oats and already buttery tasting pecans.
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How to Make Maple Pecan Granola
step by step
You’ll love how this granola makes your home smell! The long, slow bake means the aroma of cinnamon, toasting oats and pecans will linger. Everyone will wonder what you’ve got baking in the oven!
Add Ins: you can stir in chocolate chips before baking or if you’d like, dried fruit, after baking. Melty chocolate or diced dried fruit are perfect partners in this recipe.
Traci’s Tips
- Before baking, stir the granola to thoroughly 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. Do not 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!
Maple Pecan Granola
Ingredients
- 3 cups (288 grams) Old Fashioned Rolled Oats no instant or quick, I like thick rolled oats (gluten free if needed)
- 2 cups (225 grams) Pecans rough-chopped
- 3/4 cup (65 grams) Unsweetened Shredded Coconut
- 1/3 cup (45 grams) Sunflower Seeds hulled
- 1/4 teaspoon Fine Sea Salt
- 1/2 teaspoon Cinnamon
- 1/2 cup (90 grams) Coconut Oil virgin, unrefined, melted and cooled
- 1/2 cup (160 grams) Maple Syrup
- 1/2 teaspoon 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 variations – 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.
I’m asked to make this granola every month. It’s so easy and extremely delicious.
SO happy to receive your note, Yulonda! Thank you for sending a smile!
Would you recommend using raw or cooked pecans?
Hi Rachel! Use raw pecans. They’ll bake with the other ingredients while in the oven. I hope you love the granola!
This is such a great recipe. I’ve made it many times and it always comes out well. My question is the amount of coconut oil and maple syrup. The recipe has 1/2 of each but the metric measurements seem off. 1/2 cup of maple syrup (from Costco) would be 120 grams and 1/2 cup of Nutiva coconut oil would be 120 grams as well. The recipe lists 90 grams of coconut oil and 160 grams of maple syrup. Should I go by weight or volume? Thanks.
Hi Jeanne! Thank you for your note. I’m so glad you’re enjoying the granola! You’ve discovered why professional bakers weigh their ingredients (and why I provide weight measurements and recommend using them in any given recipe). There is no standard for volume. Volume measurement, can vary from measuring vessel to measuring vessel (brand to brand). Whereas weight is exact. I reweighed the maple and coconut oil to recheck the weights and they are correct (using my standard measuring vessels). This recipe is pretty forgiving, so while measuring in volume works with this recipe, it may not be so forging in a cake recipe, for example.
Best granola recipe ever!!! Thank you for sharing!!!
Best news ever, Chloe! Thank youuu for your note and five star rating!
This has been my go-to granola recipe for the last 3+ years! I give it as a gift and my family eats it right up. A little sweet, full of cinnamon flavor, and just make your house smell devine.
Thank you so much for your note, Sara! I love hearing that you and your family are enjoying the granola for 3+ years. Isn’t that aroma just lovely?!
Great recipe. I added ground flax and flax seeds, a variety of seeds and a little chocolate.
That sounds delicious, Lisa! Thank you for your note.
This is excellent! This is the second time I have made this recipe and it’s very tasty. For me, the cook time of 60 minutes at 275 degrees is just right. The second time I made this, I extend the cook time as the recipe stated, and it was a little too overcooked for my taste. Excellent recipe! Just keep it at 60-65 minutes at 275.
Hi Jeanne! Thank you for your note and sharing your tip. So glad you’re enjoying the granola! Ovens vary so much. I’ve made this so many times and in different ovens, always watching closely towards the end.
I’ve made this a few times now, it’s my favorite granola recipe! Thanks for sharing Emma
Hooray! SO happy to hear, Emma. Thank you for your note and review!
i made this and had such high hopes but i feel like the baking directions were wayyy too long. completely burnt it & i used the right heating temps recommended
Hi London! I’m sorry to hear this. Can you share if you’re using an oven thermometer for accurate temperature monitoring?
I absolutely love your granola recipe. We make it monthly, and the whole fam enjoys it. My husband is counting sugars and carbs now. Will you please tell me what serving size the nutrition facts are for?
Hi Jessica, thank you for your note! So glad you and family are enjoying the granola. The estimated nutrition is for 1/2 cup serving.
Love this granola! First time using coconut oil. Left out the sunflower seeds and replaced with more pecans. Yum!
Thank you for your note and five star review, Lou! Hooray for more pecans!
Soooo good! It’s replacing my go-to recipe.
Loved this! Quick, easy, ingredients were on hand. I added hemp seeds and flax meal for extra fiber, but other than those I followed the recipe exactly. I’m loving it on top of my yogurt and fruit!
Made Friday And can’t keep out of it. Just had a bowl of ice cream with it as topping.
Hi Gary! Thank you for your note and five star review! SO excited you’re enjoying the granola!
Traci, this recipe is so delicious!! I didn’t have the coconut for this recipe but had some macadamia nuts and threw those in. I also added about a 1/4c of toasted quinoa with a dash of raw sugar. I can’t wait to share this at work tomorrow!
Hiii Katie! Thank you for your note, five star review and sharing your tips! Mmmmm those macadamia nuts sound perfect! Lucky coworkers 😃 !
Yum! First time trying this. Substituted butter for coconut oil, and left out sunflower seeds. Added probably 3/4 cup total of dried cherries/cranberries. I added the fruit with 15 min left to dry it out a bit and attempt to blend the flavors. I did need to bake mine for longer, but I like crispy granola. Wonderful taste. I’ll be making this recipe regularly!
Hooray! I love a comment that starts with “yum!” SO happy to receive your note, Anna. Thank you for sharing your tips… the dried cherries sound perfect!
Hi Traci, yours is my go-to recipe for granola. I have made this recipe dozens of times and have never had a problem with the oven temps/baking time. Picture perfect every time. I do make some adjustments: 1/2 tsp. Maldon salt; walnut oil instead of coconut oil and I replace about 2 T of melted butter for the equivalent amount of oil; reduce maple syrup by 2 – 4 T; 1/2 cup semi-sweet chocolate chips every time! While the added butter means my version is not vegan, I love the flavor. And I prefer the nutty flavor (and lower saturated fats) in walnut oil, although I recognize the health benefits may be similar. Excellent with an unsweetened plant-based yogurt and fresh berries. Next up: cashews and pumpkin seeds.
Hi Steve! Thank you for your note, star rating and sharing your success! So happy you’re enjoying the granola. I love how you’re making it your own with a few tips and butter (yum!). Yes to cashews and pumpkin seeds!
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.
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.
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!
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.
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.
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!
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.
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!
Made too many times to count!! Best granola ever!!! Everyone that tastes it wants the recipe!!
Hooray! So happy to hear Tina. Thank you for sending a smile :D
What’s the shelf life for your granola? thanks
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.
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 :)
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!
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!
Hi Louise! Thank you for your note and giving the recipe a go. SO happy to hear you’re enjoying the granola! Hooray!
This granola is SO GOOD! Any ideas on how to convert the recipe to granola bars?
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?!
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
Awesome recipe! I love that it’s a healthier option and it smelled amazing in the oven!
Hi Sophie! So happy to read your note… I looove how this granola makes the house smell too! So glad you’re enjoying it!
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!
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.
i tried making this but it burned, what am i doing wrong
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.
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.
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!
LOVE those clusters, so you’ve sealed the deal! Thank you Traci for responding to my query.
Loved this recipe!! I make it all the time for my family!
SO happy to hear, Rachel! Thank you for coming back and leaving a note ! Day made! :D
Hi!
Do you have the nutrition facts for this recipe?
Hi Barb! I do not. Please feel free to plug the ingredients into any recipe nutrition calculator you like!
Hi Barb! I’ve updated the nutrition facts on this recipe!
This recipe looks terrific, but I eat a whole foods/plant based diet – no oil. Thanks anyway!
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.
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!
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.
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
Next time I will add dry fruit after baking. Cherries turned into rock candy.
Thanks for letting us know!
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!
Not cruising but Craisins were added to the granola (lol)
Hooray!! Hooray! Love reading this Kima… homemade is so much better! Thank you for your note and sharing your subs – well done!
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?
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.
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!!!
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!
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’! :-)
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
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
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!
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.
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?
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!
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!
New to your site! Made this granola a week ago and making it again today. We all loved it! Thank you.
Thank you for your note Maria! So happy you enjoyed the recipe! This one gets made frequently here.. we love it too! :D
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!
Thank you so much Jeff! Still a favorite after three years! :D
This is now my family’s favorite granola! Thanks so much for sharing! :)
Thank you for your note, Annie! Ours too!
Best Granola I have made! Thanks for the recipe!
Thank you so much for sharing, Carolyn! :D
I’ve been looking for a Granola recipe. I used to eat it as a child. Looking forward to making this recipe!
You won’t be sorry. This is about the best rendition that I’ve ever made.
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,
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!
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
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
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
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!