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.
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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.