Homemade Maple Pecan Granola
This Homemade Maple Pecan Granola is everything a great granola should be — golden, crunchy, and full of satisfying clusters made from toasted rolled oats, buttery pecans, and pure maple syrup. Baked low and slow in the oven, each batch fills your kitchen with an irresistible aroma and produces a wholesome, naturally sweetened breakfast that keeps well for weeks. With simple pantry ingredients and just 15 minutes of prep, this is the recipe that will permanently replace store-bought granola in your home.
Equipment
- Rimmed half sheet pan At least 18x13 inches for even baking
- Parchment paper Or silicone baking mat
- Silicone baking mat Optional alternative to parchment paper
- Large mixing bowl For combining dry and wet ingredients
- Small microwave-safe bowl For melting coconut oil; alternatively use a small saucepan
- Rubber spatula For mixing and pressing granola firmly onto pan
- Measuring cups and measuring spoons
- Wire cooling rack For cooling the sheet pan after baking
- Airtight glass storage jar or container For storing finished granola
Ingredients
- 3 cups old-fashioned rolled oats 270g; do not substitute quick oats or instant oats
- 1½ cups raw pecan halves about 150g; roughly chopped
- ½ cup unsweetened shredded coconut about 45g; optional but recommended
- ¼ cup raw pumpkin seeds about 35g; also called pepitas
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ⅓ cup pure maple syrup about 80ml; Grade A or Grade B; do not substitute pancake syrup
- ¼ cup unrefined virgin coconut oil about 55g; melted; can substitute melted butter or avocado oil
- 1 teaspoon pure vanilla extract
Add After Baking
- ½ cup dried cranberries or raisins about 75g; added to cooled granola only, not baked
Instructions
- Preheat your oven to 325°F (163°C). Line a rimmed half sheet pan with parchment paper or a silicone baking mat and set aside.
- In a large mixing bowl, combine the rolled oats, chopped pecans, shredded coconut, pumpkin seeds, ground cinnamon, and sea salt. Stir until evenly combined.
- Melt the coconut oil, then whisk together with the maple syrup and vanilla extract in a small bowl until smooth and combined.
- Pour the maple syrup mixture over the dry oat mixture and stir with a rubber spatula until every oat and pecan piece is thoroughly and evenly coated with no dry patches remaining.
- Transfer the granola to the prepared sheet pan and use the back of your spatula to press it down firmly into a compact, even layer — this compression is key for forming clusters.
- Bake for 20 minutes undisturbed, then rotate the pan 180° and continue baking for 15 to 20 more minutes until the granola is deep golden brown and smells toasty. Do not stir at any point during baking.
- Remove the pan from the oven and let the granola cool completely on the pan without stirring — this takes 30 to 45 minutes and is essential for forming clusters.
- Once fully cooled, sprinkle the dried cranberries or raisins over the top, then gently break the granola into clusters of your desired size and toss to distribute the fruit evenly.
- Transfer to an airtight glass jar or container and store at room temperature in a cool, dry place for up to 3 weeks.
Notes
- Don't stir during baking. Leaving the granola undisturbed is the single most important technique for forming big, satisfying clusters.
- Press firmly before baking. Use the back of a spatula to compress the granola tightly onto the sheet pan — the more firmly you press, the larger your clusters will be.
- Use real maple syrup. Pancake syrup or maple-flavored syrup will not produce the same flavor depth or cluster-forming effect as pure maple syrup.
- For extra-large clusters: Whisk one egg white until frothy and stir it into the granola mixture before baking. It acts as a powerful binder for slab-like clusters.
- Watch the final 10 minutes. Granola can go from perfectly golden to burnt quickly. Start checking at the 30-minute mark and pull it when it looks deep golden (it crisps further as it cools).
- Always add dried fruit after baking. Baking dried cranberries or raisins makes them hard and unpleasant to chew — always stir them into the fully cooled granola.
- Storage tip: Ensure granola is completely cool before sealing in a container — trapped steam will make it go soggy. Always use a dry spoon when scooping.
- Freezer-friendly: Granola freezes beautifully for up to 3 months in a sealed freezer bag. Thaw at room temperature for about 30 minutes before serving.
- To re-crisp granola: If it softens over time, spread it on a sheet pan and bake at 300°F (150°C) for 5 to 10 minutes, then cool completely before storing again.
- Oil substitutions: Melted unsalted butter, avocado oil, or light olive oil can all replace coconut oil. Coconut oil is preferred because its saturated fat helps firm clusters as the granola cools.
Nutrition
Serving: 1Serving (½ cup)Calories: 310kcalCarbohydrates: 34gProtein: 5gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 65mgPotassium: 180mgFiber: 4gSugar: 13gVitamin A: 1IUVitamin C: 1mgCalcium: 4mgIron: 10mg
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