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Maple Pecan Granola Recipe
Ash Tyrrell

Maple Pecan Granola Recipe

I've made a lot of granola over the years, but this maple pecan granola recipe is the one I keep coming back to. I love how my whole kitchen smells like a bakery while it slowly bakes in the oven.
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Total Time 1 hour 40 minutes
Servings: 14
Ingredients Method Notes

Ingredients
  

  • 3 cups old fashioned rolled oats – use thick rolled oats not instant or quick oats, for the best chew
  • 2 cups pecans roughly chopped – my favorite part, they add a buttery crunch and sweet nutty flavor
  • 3/4 cup unsweetened shredded coconut – gives a toasty flavor without adding extra sugar
  • 1/3 cup sunflower seeds hulled – adds crunch and a little extra protein
  • 1/4 teaspoon fine sea salt – balances the sweetness and makes the maple flavor pop
  • 1/2 teaspoon ground cinnamon – this is what makes it a true cinnamon pecan granola recipe
  • 1/2 cup coconut oil melted and cooled – helps everything crisp up and turn golden
  • 1/2 cup pure maple syrup – my sweetener of choice it binds the oats and pecans together
  • 1/2 teaspoon vanilla extract or vanilla bean paste – rounds out the maple flavor beautifully
  • Optional: 1/2 cup chocolate chips add before baking or dried fruit like cranberries or raisins (add after baking)

Method
 

  1. I always start by lining my baking sheet with parchment paper before turning the oven on. I set the oven to 275°F and place a rack right in the center. Getting this ready first saves me a scramble later.
  2. In a large bowl, I combine the oats, chopped pecans, coconut, sunflower seeds, salt, and cinnamon. If I'm adding chocolate chips, this is the step where they go in too. I give it all a quick stir and set it aside.
  3. In my measuring cup, I stir together the melted coconut oil, maple syrup, and vanilla. It looks a little separated at first, and that's completely normal. If the oil starts to solidify, I just warm it briefly to loosen it back up.
  4. I pour the wet mixture over the dry ingredients and mix thoroughly with a spoon or my hands, making sure every oat gets coated. Then I transfer everything to the sheet pan and press it down firmly into one even layer for the best clusters.
  5. I bake the granola at 275°F for about an hour, then rotate the pan, bump the oven up to 300°F, and bake another 20-25 minutes. I keep an eye on it near the end since ovens vary, and I never stir it while baking so the clusters stay intact.
  6. Once it's golden and fragrant, I pull it out and let it cool fully right on the pan. This step is non-negotiable for me, since rushing it means losing those crunchy clusters. Once cool, I break it into pieces and stir in any dried fruit.

Notes

  • I always use an oven thermometer since my oven runs hotter than the dial says, and it saves my granola from burning.
  • I press the mixture down firmly before baking because that's the real secret to getting big clusters instead of loose crumbs.
  • I never stir while it's baking, no matter how tempted I am, since stirring breaks up all those clusters I worked for.
  • I let it cool completely on the pan before touching it, because warm granola always seems softer than it actually is.
  • I toast my pecans a few minutes longer than I think I need to, since that extra color really deepens the flavor.