Nothing beats the irresistible crunch and caramel aroma of homemade maple pecan granola. It’s a simple, wholesome treat that fills your kitchen with warmth and your mornings with comfort. Whether you sprinkle it over creamy yogurt, pack it for snacking, or gift it during holidays, its balanced sweetness and rich nutty flavor make it unforgettable.
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This recipe lets you choose how sweet and crunchy you want your granola. That way, every bite fits your taste and lifestyle. Also, it’s easy on the budget and full of natural flavor from maple syrup and toasted pecans. As a result, you get a crispy, slightly sweet mix that feels rich but still healthy. Plus, it smells amazing while baking.
Simple and Better Than Store-Bought
Most importantly, this granola is great for busy weeks. It keeps well, stays crunchy, and tastes perfect with milk, fruit, or even your morning coffee. In contrast, store-bought versions often have too much sugar and less flavor. By making your own, you get better taste and better nutrition at the same time. In short, once you try it, you’ll never go back.
A Family Favorite Memory
I still remember the first time I made it for my family on a cool autumn morning. The golden oats and pecans filled the kitchen with the smell of maple and vanilla. My partner laughed and asked if breakfast had turned into dessert. Since then, this maple pecan granola has been our Sunday tradition — a crunchy, warm reminder that simple ingredients make the best memories. In the end, it’s proof that homemade always tastes better.
Why this Maple Pecan Granola is special
- Distinct caramel and nut aromas make mornings feel cozy and nutritious.
- Key ingredients like rolled oats, maple, and buttered pecans deliver perfect texture and a balanced sweetness.
- Ideal for fall and winter, yet refreshing enough for summer parfaits, it saves time while elevating breakfast routines.
Ingredients
- Rolled oats (250 g / 8.8 oz): Provide the hearty foundation and crunchy texture.
- Pecans (120 g / 4.2 oz): Add buttery nuttiness and healthy fats.
- Pure maple syrup (100 g / 3.5 oz): Sweetens naturally and brings caramel depth.
- Light brown sugar (40 g / 1.4 oz): Enhances browning for crisp clusters.
- Coconut oil (50 g / 1.8 oz): Binds ingredients and promotes even toasting.
- Vanilla extract (5 g / 0.2 oz): Adds subtle warmth and sweetness.
- Ground cinnamon (3 g / 0.1 oz): Balances nutty tones with gentle spice.
- Sea salt (2 g / 0.07 oz): Amplifies flavors and keeps sweetness lively.
- Dried cranberries (60 g / 2.1 oz): Add tart contrast and chewy variety.
How to make maple pecan granola
- Preheat your oven to 170°C (340°F) and line a large baking sheet with parchment paper.
- Combine oats, pecans, cinnamon, and salt in a mixing bowl.
- Warm maple syrup, coconut oil, brown sugar, and vanilla in a small saucepan until blended, then pour over dry ingredients.
- Stir until every oat is coated, spread evenly on the baking sheet.
- Bake for 25–30 minutes, stirring halfway through for even toasting. Watch closely near the end for golden perfection.
- Let it cool completely before adding dried cranberries. Once cooled, break into clusters.
- Store in an airtight jar at room temperature for up to three weeks.
Chef’s Notes & Tips
- Substitute pecans with almonds, walnuts, or hazelnuts for variety.
- For clumpier granola, press the mixture into the pan and avoid over-stirring during baking.
- Double the batch and freeze portions for up to two months—perfect for meal prep or gifting.
- If you prefer less sugar, reduce brown sugar by half and increase cinnamon slightly for balance.
- Use the maple pecan granola as a crunchy topping for smoothie bowls; its caramel notes pair beautifully with banana or blueberry bases.
Conclusion
Homemade granola feels like self-care in a jar. Once you prepare this maple pecan granola, mornings suddenly become calmer, tastier, and more satisfying. Save this recipe, share it with friends, or leave a comment on longbakethequeen.com to let others know how it turned out. If you love exploring wholesome breakfasts, you can also visit BBC Good Food for more inspiration. Finally, keep experimenting—next time, toss in pumpkin seeds or dark chocolate for a personal twist.
FAQ
Can I use quick oats instead of rolled oats?
You can, but the texture will be less crunchy. Rolled oats hold their shape better during baking.
How can I make the granola vegan?
This recipe is naturally vegan if you use plant-based coconut oil and certified vegan maple syrup.
Can I lower the sugar content?
Yes. Reduce brown sugar or skip it altogether; the maple syrup alone still caramelizes well.
What’s the best way to store maple pecan granola?
Store in an airtight glass jar at room temperature for three weeks, or refrigerate for longer freshness.
Can I add other mix-ins like seeds or chocolate?
Absolutely. Add pumpkin or sunflower seeds before baking, and stir in dark chocolate after cooling completely for a delicious twist.
maple pecan granola
Ingredients
- Rolled oats 250 g / 8.8 oz: Provide the hearty foundation and crunchy texture.
- Pecans 120 g / 4.2 oz: Add buttery nuttiness and healthy fats.
- Pure maple syrup 100 g / 3.5 oz: Sweetens naturally and brings caramel depth.
- Light brown sugar 40 g / 1.4 oz: Enhances browning for crisp clusters.
- Coconut oil 50 g / 1.8 oz: Binds ingredients and promotes even toasting.
- Vanilla extract 5 g / 0.2 oz: Adds subtle warmth and sweetness.
- Ground cinnamon 3 g / 0.1 oz: Balances nutty tones with gentle spice.
- Sea salt 2 g / 0.07 oz: Amplifies flavors and keeps sweetness lively.
- Dried cranberries 60 g / 2.1 oz: Add tart contrast and chewy variety.
- Essential ingredients for maple pecan granola prepped on marble.
Instructions
- Preheat your oven to 170°C (340°F) and line a large baking sheet with parchment paper.
- Combine oats, pecans, cinnamon, and salt in a mixing bowl.
- Warm maple syrup, coconut oil, brown sugar, and vanilla in a small saucepan until blended, then pour over dry ingredients.
- Stir until every oat is coated, spread evenly on the baking sheet.
- Bake for 25–30 minutes, stirring halfway through for even toasting. Watch closely near the end for golden perfection.
- Let it cool completely before adding dried cranberries. Once cooled, break into clusters.
- Store in an airtight jar at room temperature for up to three weeks.
Notes
