This maple pecan granola recipe is a comforting and crunchy blend that turns mornings into something special and makes snack time extra delicious! It's vegan, gluten-free, sweetened with pure maple syrup, and loaded with pecans. Best of all, it takes just 5 minutes to prep and 30 minutes in the oven using only 7 simple ingredients!
Maple Pecan Granola at a Glance
- 🥣 Texture: Crunchy whole oats and toasted pecans in every bite
- 🍁 Flavor: Sweet maple syrup, buttery pecans, and warm cinnamon
- ⏱️ Time: 5 minutes of prep and 30 minutes in the oven
- 👩🍳 Difficulty: Easy. Just mix, spread, and bake
- 🔢 Makes: 12 half-cup servings
- 🫙 Storage: 2-3 weeks in an airtight container or 3 months in the freezer
- 🌱 Good to know: Vegan and gluten-free with certified gluten-free oats
Is Maple Pecan Granola Vegan?
Yes! My homemade maple pecan granola is completely vegan because I use pure maple syrup and brown sugar instead of honey. Unlike Trader Joe's Just the Clusters and Bear Naked Maple Pecan Crumble, which contain honey, my version is entirely plant-based. And it's just as crunchy and full of maple and pecan flavor!
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 that makes the house smell amazing.
This granola, inspired by my love for the maple pecan granola from Trader Joe's, is one of my favorites. The first time I tried it, 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.
Since I created this vegan version years ago, Trader Joe's has stopped selling that maple pecan granola, and these days they only carry Just the Clusters, which is a different style altogether full of big clusters only. So if you've been missing that flavor, this recipe brings it right back!
The Secret to Perfectly Crunchy Granola
One of the many things I have learned as a professional chef is that a great granola recipe comes down to technique. A few small details make the difference between soft, unevenly baked granola and perfectly golden, crispy granola.
- A lower oven temperature for even toasting: I bake at 320°F (160°C) instead of a hotter oven many granola recipes call for. Maple syrup and pecans can both scorch quickly. A lower temperature gives the pecans and oats time to dry out and crisp up before the edges get too dark.
- Warming the syrup and oil together: Melting the coconut oil into the maple syrup makes a thin, glossy glaze that coats every oat and pecan evenly. This simple step ensures no dry, dull oats in one spot and sticky clumps in another!
- Refined coconut oil for crunch: Refined coconut oil has no coconut flavor. It's also solid at room temperature, so as it firms up when the granola cools, it helps lock in the crunch.
- A little brown sugar for depth: Just 2 tablespoons of light brown sugar adds a gentle note of molasses that deepens the maple flavor and helps the granola crisp up even a little more as it cools.
Ingredients Needed
- Old-fashioned rolled oats: Rolled oats hold their shape and give you the best crunch. For gluten-free granola, use oats labeled gluten-free, since regular oats are often processed alongside wheat. I used to use Trader Joe's gluten-free rolled oats.
- Pecan Pieces: What would a pecan granola recipe be without pecans! They add a rich, buttery crunch, and 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. Feel free to use any type of neutral oil you like.
- Brown Sugar: I add light brown sugar for a hint of molasses and depth. You can omit this ingredient and make my granola recipe with maple syrup only if you prefer.
- Cinnamon: Warm spices like ground cinnamon complement the flavor of maple syrup.
- Salt: A pinch of salt heightens all the flavors, balancing the sweetness and enhancing the richness of the nuts. It's an important ingredient that adds depth.
👩🍳 Chef's Tip: In a pinch, if you don't have maple syrup, you can easily make your own by following my homemade maple syrup recipe.
How To Make Maple Pecan Granola
Making your own 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.
Combine the dry ingredients. Add the rolled oats, pecans, and brown sugar to a large bowl. Toss everything together until the pecans are evenly distributed and there are no chunks of brown sugar.
Warm the maple syrup and oil. In a small saucepan, gently warm the maple syrup and refined coconut oil over medium heat until the oil melts. Remove the saucepan from the heat and stir in the cinnamon and salt.
Coat the oats. Pour the warm maple syrup mixture over the oats and pecans. Mix well with a rubber spatula or wooden spoon so that everything gets evenly coated. This step is important because you don't want some oats swimming in syrup while others stay dry.
Bake until golden. Spread the granola in an even layer on a large rimmed baking sheet lined with parchment paper. Bake for 30 to 35 minutes at 320°F (160°C), stirring every 10 minutes so that the oats and pecans toast evenly. Keep an eye on it during the last few minutes.
Cool completely. Remove the baking sheet from the oven and leave the granola alone until it cools completely. It will continue to crisp up as it cools.
Once cooled, transfer your homemade pecan granola to an airtight container or jar. And that's it! Easy peasy homemade pecan granola in under an hour!
✏️ Recipe Card! Scroll down to the bottom of the post for my full pecan maple granola recipe and exact ingredient amounts.
Expert Tips
- 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 pecan and maple 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 an even 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.
- 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 my maple nut granola recipe gluten-free is beyond easy. Just use certified gluten-free oats and the 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 or my chai spice blend!
- Chocolate: For a delicious twist, sprinkle in some dark chocolate chunks or vegan chocolate chips after the granola has cooled.
- Coconut: For extra texture and flavor, mix 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.
- Maple Butter Pecan Granola: For a buttery variation, replace the coconut oil with the same amount of melted vegan butter. If your vegan butter contains salt, reduce or omit the added salt.
- Salted Maple Pecan Granola: For a sweet-and-salty version, try finishing the cooled granola with a small pinch of flaky sea salt. Taste it first, since the original recipe already contains salt.
Serving Suggestions
I love this homemade maple pecan granola because there are so many ways to use it. It's not just for breakfast!
- Vegan Yogurt: Sprinkle it over plain or vanilla vegan yogurt with fresh berries or sliced bananas.
- With Plant Milk: Pour cold almond, oat, or soy milk over the granola and enjoy it like your favorite breakfast cereal.
- Smoothie Bowls: Add a handful on top of a smoothie bowl for extra crunch.
- Oatmeal: Sprinkle it over warm oatmeal just before serving so the granola stays crispy.
- Fruit: Use it as a crunchy topping for baked apples, stewed pears, or fresh fruit.
- Dessert: Add some to vegan ice cream or my vegan peanut butter pudding.
- Trail Mix: Mix this maple flavored granola with your favorite trail mix for a healthy snack.
Storage
- Room Temperature: The best way to keep homemade maple pecan granola crunchy is to store it in an airtight container or glass jar in a cool, dry place. It will keep for about 2 to 3 weeks. Just make sure it's completely cool before sealing the container. Any trapped steam can make the granola lose its crunch.
- Freezer: Yes, you can freeze granola! Transfer the cooled granola to a freezer-safe bag or container, and you can freeze it for up to 3 months. When you're ready to eat it, just let it come to room temperature before opening the container.
Making Granola for Meal Prep
I love making granola ahead of time because it makes breakfast so easy during the week. One recipe makes twelve half-cup servings, which is plenty for several breakfasts or snacks.
However, if you have a big family or you want to double the recipe, you'll want to divide the granola mixture before baking between two large baking sheets rather than piling everything onto one. Rotate the pans during baking and watch for even browning. Using two oven racks can sometimes affect the timing.
Frequently Asked Questions
Maple pecan granola can be gluten-free as long as you use certified gluten-free oats and check the labels on any additional ingredients. Oats themselves don't naturally contain gluten, but cross-contact can happen during growing or processing.
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.
Granola usually isn't crispy because it needs more time in the oven or was stored before it cooled completely. Your maple nut granola may just 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.
I have not tested this. 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.
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More Vegan Breakfast Recipes
If you love making homemade breakfasts as much as I do, check out these recipes too!
- Vegan Blueberry Muffins
- Vegan Apple Bread
- Almond Vanilla Granola with Coconut
- Vegan Pumpkin Muffins with Pecan Streusel
- Cranberry Orange Oatmeal Cake
- Moist Vegan Cinnamon Sugar Muffins
⭐️ One Last Thing! If you make my maple pecan granola recipe, please leave a review and star rating to let me know how you liked it! Doing so helps other readers and me too! Your feedback makes a difference.
Crunchy Maple Pecan Granola Recipe (Vegan)
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.
Nutrition
Chef Kim Grimmett
I'm Kim Grimmett, a classically trained chef and the creator of Dances With Knives. I trained at Le Cordon Bleu and have more than 15 years of professional culinary experience as a vegan chef. Here, I share my best vegan recipes.
Beth says
Amazing! Better than the name brand. I’m making my second batch this morning. Added pepitas and the pecans in the last 10 minutes as mine are not raw to prevent burning. (used refined coconut oil).
Barenaked change their brand to gluten—free and I was purchasing by the case every month. This is, by far the most simple and closest in flavor/texture.
Kim Grimmett says
Hi Beth, thank you so much for the feedback. I love hearing when people try and love my recipes. And that's smart to add your pecans and pepitas at the end. Honestly, if they are already toasted, you might not even need to include them in the bake, but I'm sure doing so adds a little more flavor. 😊
Alyson says
If I wanted to add chia seeds to this, would you recommend before or after the bake and how much? I was thinking a tablespoon. I've never made granola before, but I'm a big fan of Bear Naked's Maple Pean Crumble granola. I'm hoping this will be a good copycat.
Kim Grimmett says
Hi Alyson, sorry for the delayed reply. I was off for a week or so. You can add them to the oat mixture before baking or after. If you add them before they should stick to the oats. I would only add about 1 to 2 tablespoons, which is actually a decent amount of chia seeds. For the most part granola is fairly flexible when it comes to the recipe. The most important thing when making it in general is to stir it several times during the bake so it doesn't burn.
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!
Jessica says
I made this recently for the first time aftet Bear Naked changed the recipe of their maple pecan granola, and this is SO MUCH BETTER (and I would imagine healthier)! Super easy to make and turned out perfect! This will be my ho to granola from now on. Thank you!
Laura says
Yum! You finally posted my favorite recipe of yours. Thanks Kim!