Sweet maple, crunchy pecans, raisins and a hint of cinnamon make this homemade Maple Pecan Granola recipe the perfect yogurt topper, morning cereal or snack--by the handful is always a good idea!
This recipe was published in 2015 and updated in June 2021.
There's nothing like the sweet crunch of homemade granola. Warm from the oven, just starting to cool, that's my kind of snack. I often eat the bulk of my granola before it's even cooled completely!
This Maple Pecan Granola recipe is a simple way to enjoy your favorite snack with minimal effort and is also a more cost friendly version than the store bought.
What's the key to a crunchy granola?
There are actually several things that can help with crunch.
- My favorite easy tip is to bake granola on a low oven setting. I bake mine at 300°F to help it slowly cook. When it cooks on a higher heat, you risk the granola cooking too fast and burning versus getting that golden crunch.
- An egg white added into the mix is also another easy way to get an extra crunchy granola. I actually don't usually use one in this maple pecan granola but have done so in other recipes.
- Don't over crowd the granola. If you layer the granola too high, it will likely turn out softer. If your sheet pan is too small, opt for baking on two sheet pans so you can really spread the granola out.
Ingredients and Swaps:
- rolled oats: sometimes called old fashioned oats. Use these over quick cooking oats. Just make sure they are certified gluten free if making this recipe gluten free.
- pecans: raw pecans, halves or pieces will work great
- maple syrup: use the real stuff. You don't want to use pancake syrup or breakfast syrup for this maple pecan granola. The real maple syrup is what gives this recipe its sweet, rich flavor.
- almonds: I add the slivered almonds. You could use chopped or even whole if desired.
- raisins: totally optional.
- vanilla: use vanilla extract over imitation for the best flavor.
- cinnamon: Ceylon is my favorite, but any kind is great!
- canola oil: I prefer canola oil for the milk flavor in this granola recipe. I have used coconut oil before and it worked as well.
- sea salt: just a touch to round it all out!
Is this recipe gluten free?
Use a gluten free rolled oat and you are all set. Like I said, this one is good for just about everyone! But if you need a nut free version, check out this Nut Free Blueberry Muffin Granola.
Granola is such a simple thing to make--sometimes I wonder why I don't make it more often. But then I remember how fast it goes when I do make it, so there's that!
How to serve this Maple Pecan Granola:
- I am a big fan of granola on top of yogurt. You could also add it to a parfait like this one.
- Two words: ice cream. I love some crunchy granola on top of vanilla ice cream. Maybe on some Butter Pecan Ice Cream?!
- Make a smoothie a bit thicker by using less liquid and add it on top of the smoothie bowl!
- By the handful--always a great option!
- I love breakfast sweet potatoes. Topped with yogurt and lots of granola. This Maple Pecan Granola especially.
Other granola recipes:
- SIMPLE CRUNCHY PEANUT BUTTER GRANOLA
- CHOCOLATE GRANOLA WITH PISTACHIOS AND SEA SALT
- NUT FREE BLUEBERRY MUFFIN GRANOLA
- BANANA BREAD GRANOLA
- COCONUT ALMOND GRANOLA
Maple Pecan Granola
- 3 cups Old Fashioned Rolled Oats regular or gluten free depending on your needs
- 1 cup raw pecan halves/pieces
- ½ cup almond slivers
- ½ cup raisins
- 1 T vanilla
- 1 T ground cinnamon
- ½ cup Maple Syrup
- ⅓ cup canola oil
- ¼ teaspoon sea salt
- Preheat the oven to 300° F.
- Combine oats, cinnamon, raisins, almonds, pecans, and salt in a mixing bowl.
- In a separate bowl stir together the coconut oil, vanilla and maple syrup.
- Pour the liquid mixture over the dry ingredients and stir so that all of the dry ingredients are coated.
- Spread the mixture on a cookie sheet lined with parchment paper. Bake for 45 minutes. Every 15 minutes, shift or stir the mixture on the sheet.
- Make sure to allow plenty of time to cool before eating. Store in an airtight container.