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.
________________________
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.
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.