My maple pecan granola recipe is a comforting and crunchy blend that turns mornings into something special and makes snack time extra delicious! Plus, it's both vegan and gluten-free!
Best Pecan Maple Granola
There’s something truly special about homemade granola baking in the oven—it’s warm, crunchy, and fills your kitchen with the most intoxicating aroma. This granola, inspired by my love for Trader Joe's maple pecan granola, is one of my favorites.
The first time I tried maple pecan granola from Trader Joe's I instantly fell in love. The combination of earthy oats with rich pecans, all sweetened with luscious maple syrup and baked to a perfect crisp, was irresistible. That’s when it clicked: why not make it myself?
Not only is it more cost-effective, but I can also ensure it’s healthier by skipping unnecessary preservatives. Plus, making granola is surprisingly easy.
Trust me, whether you’re adding this pecan maple granola to yogurt, sprinkling it over a smoothie bowl, mixing it into ice cream, or enjoying it straight from the jar, this recipe is bound to become a favorite.
In my house, I use it to garnish my peanut butter pudding!
Ingredients Needed
- Whole Oats: Whole oats are the backbone of granola. They provide texture, chew, and fiber. I always use old fashioned rolled oats for the best consistency.
- Pecan Pieces: What would a pecan granola recipe be without pecans! They add a rich, buttery crunch and they toast beautifully in the oven, enhancing their deep, nutty flavor.
- Maple Syrup: The star ingredient of my maple syrup granola recipe! I use pure maple syrup for its natural sweetness and subtle caramel flavor.
- Refined Coconut Oil: The oil helps bind the granola together and make it crispy. I use refined coconut oil because it has very little flavor and health benefits (source). Feel free to use any type of neutral oil you like.
- Brown Sugar: I add a pinch of light brown sugar for a hint of molasses and depth. You can omit this ingredient and make this granola recipe with maple syrup only if you prefer.
- Cinnamon: Just a touch of cinnamon adds warmth and spice to my granola with pecans complementing the maple syrup perfectly.
- Salt: A pinch of salt heightens all the flavors, balancing the sweetness and enhancing the richness of the pecans. This ingredient makes the recipe.
How To Make Step-By Step
Making granola maple pecan flavored is really easy and takes no special skills. Just follow my recipe and you'll have homemade granola in under an hour that's so much better than the store-bought stuff.
The first thing I do is preheat my oven to 320 degrees Fahrenheit (160 degrees Celsius) and line a large baking sheet with parchment paper. This ensures the granola bakes evenly and doesn’t stick.
While the oven is heating up, I combine the oats, pecan pieces, and brown sugar in a large bowl and toss them together. These dry ingredients will form the base of your granola. Make sure the nuts are spread throughout for a crunch in every bite.
Next, I heat the maple syrup and refined coconut oil in a small saucepan over medium heat just until warm and the oil is completely melted. This step helps meld the sugar and fats, which helps the granola crisp up properly in the oven.
Once the mixture is warm, I remove it from the heat and stir in the salt and cinnamon. Then I pour it over the oat mixture and toss it until everything is well-coated.
Now, I spread the granola onto my prepared baking sheet in an even layer and bake it for 30-35 minutes, stirring every 10 minutes for even browning. The granola will become a deep golden brown and fill your kitchen with an irresistible pecan pie like smell.
When done, I remove the granola from the oven right away and let it cool completely on the baking sheet. It will crisp up even more as it cools.
Once fully cooled, I transfer it to a sealed container for storage. And that's it! Easy peasy homemade pecan granola in under an hour!
✏️ Recipe Card! Scroll down to the bottom of the post for the full pecan maple granola recipe and exact ingredient amounts.
Expert Tips For Success
- Use Parchment Paper: Lining the baking sheet with parchment paper or a silicone baking mat prevents the granola from sticking and makes cleanup super easy.
- Salt Makes a Difference: Don’t skip the salt! Even in sweet maple pecan granola recipes, a little salt enhances the flavors and brings out the sweetness in a way that sugar alone can’t.
- Don’t Overcrowd the Pan: For even baking, I make sure to spread the granola in a thin layer. If the oats and nuts are piled too thickly, they may steam rather than toast.
- Stir Often for Even Browning: Stirring the granola every 10 minutes ensures it browns evenly and doesn’t burn. I also keep an eye on it, especially in the last few minutes, to achieve that deep golden color without going over.
- Add-Ins After Baking: It's important to add extra ingredients like dried fruits and chocolate chips, after the granola has cooled. This prevents the fruit from hardening or burning in the oven, and the chocolate from melting.
- Cool on the Baking Sheet: I always let the granola cool completely on the baking sheet. This not only helps it firm up but also allows it to develop that perfect crunch.
Variations
- Gluten Free: Making this maple nut granola recipe gluten free is beyond easy. As long as you use certified gluten free oats my recipe is 100% vegan and gluten free.
- Nut Swap: I made maple and pecan granola, but there are no best nuts for granola! You can make walnut, hazelnut, or even almond maple granola. If you have a nut allergy try using pumpkin seeds or sunflower seeds.
- Spices: I love cinnamon maple granola, but you can try adding nutmeg, cardamom, or ginger for a spiced version. In the fall, I add some of my homemade pumpkin pie spice!
- Chocolate: For an indulgent twist, sprinkle in some dark chocolate chunks or vegan chocolate chips after the granola has cooled.
- Coconut: For extra texture and flavor, toss in some unsweetened coconut flakes before baking. They crisp up in the oven.
- Dried Fruit: Once the granola is cool, mix in dried fruit like cranberries or raisins for a pop of sweetness and chewiness.
- Buttery: Try making maple butter pecan granola! Just use melted vegan butter in place of the coconut oil. Just keep in mind that most vegan butter has salt, so you'll need to omit the salt in my recipe.
Storage
To keep the pecan maple granola at its crispiest, I store it in an airtight container at room temperature. Homemade granola with pecans typically stays good for a few weeks if kept in the pantry in a cool, dry place.
If I make a larger batch and want to store it for longer, I will freeze it. I simply pop the granola into a freezer-safe bag, and it will keep for up to three months. When ready to enjoy it, I just let it thaw at room temperature for a few hours.
Frequently Asked Questions
Yes, you can, but the texture will be slightly different. Quick oats will give you a finer, softer granola, while rolled oats keep it nice and chunky. For the best crunch, stick with rolled oats.
You can swap out coconut oil for any neutral oil like vegetable or canola oil. If you want extra richness, melted vegan butter works too. I don't recommend using olive oil because it will alter the flavor.
There are a few reasons this might happen. The maple nut granola may need more baking time. I always make sure it’s golden brown before taking it out of the oven. Also, ensure the mixture is spread out evenly on the baking sheet to promote even crisping, and let it cool completely before storing, as it crisps up as it cools.
Definitely! You can reduce the amount of maple syrup or brown sugar, but keep in mind that the granola won’t be as sweet and may not crisp up as well. You can also experiment with sugar substitutes like stevia or monk fruit for a lower-sugar option.
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Maple Pecan Granola Recipe
Ingredients
- 3 ½ cups old fashioned rolled oats
- 1 ⅓ cup pecan pieces, chopped (raw and unsalted)
- 2 tablespoons light brown sugar
- ½ cup maple syrup
- ⅓ cup refined coconut oil
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Instructions
- Preheat the oven to 320°F (160℃) and line a large baking sheet with parchment paper.
- In a large bowl, mix the oats, pecans, and brown sugar.
- In a small saucepan, combine the maple syrup and coconut oil. Heat over medium until the coconut melts completely and the mixture has a syrup-like consistency. Then remove it from the heat.
- Stir the salt and cinnamon into the maple syrup mixture, mixing well to combine.
- Pour the syrup mixture over the oat mixture, tossing until everything is well coated.
- Spread the granola evenly on the prepared baking sheet. Bake for 30 to 35 minutes, stirring every 10 minutes to ensure even browning. The granola is done when it turns deep golden brown and has a fragrant aroma.
- Let it cool completely on the baking sheet before storing.
- Store the granola in an airtight container or jar in a cool, dry place. It will keep for about 2 to 3 weeks.
Notes
- Old-fashioned rolled oats give the best crunch. Quick oats will not produce the same results.
- Make sure all the oats and nuts are thoroughly coated with the syrup mixture for even baking and flavor.
- Stir the granola every 10 minutes to ensure even browning and prevent burning.
- The granola crisps up as it cools, so don’t store it until it’s fully cooled to avoid sogginess.
- Feel free to add dried fruit or chocolate chips after the granola has cooled for extra flavor and texture.
MJ says
I tried this last week and left it too long in the oven. It was still good. I am going to make it again this weekend. I never knew how easy granola could be.
Cristiana says
OMG! This was so good! And I've been buying it all these years- now I know. Thank you!
Laura says
Yum! You finally posted my favorite recipe of yours. Thanks Kim!