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.
⭐️⭐️⭐️⭐️⭐️ 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.
About the 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. They add chunky texture and sweet nutty flavor.
Old Fashioned Rolled Oats: whole grain and so delicious when toasted. Oats make up the bulk of this granola. They toast and crisp up to perfection in the oven.
Maple Syrup: my sweetener of choice for granola. It imparts an almost buttery flavor when paired with rolled oats and already buttery tasting pecans. It also acts as a binder.
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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.
Video
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
The most helpful comment may include recipe rating, feedback, any modifications or helping other commentors.
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!