Jump to Recipe· 4.9 from 11 reviews

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Crunchy, nutty, and sweetened with the rich flavor of maple syrup, this maple pecan granola is the perfect addition to your breakfast routine or a wholesome snack on the go. Made with simple pantry staples and baked to golden perfection, it’s a treat that’s both nourishing and irresistibly delicious.

small bowl with maple pecan granola, rapsberries, yogurt and maple syrup
Jump to:
  1. 1 Erica’s Thoughts
  2. 2 What You’ll Need to Make Maple Pecan Granola
  3. 3 How to Make Maple Pecan Granola
  4. 4 Expert Tips
  5. 5 Variation Ideas
  6. 6 FAQs
  7. 7 If you’re a granola fan you’ll love these other oat-inspired breakfasts!
  8. 8 Salted Maple Pecan Granola
    1. 8.1 Description
    2. 8.2 Ingredients
    3. 8.3 Instructions
    4. 8.4 Notes
    5. 8.5 Would you like to save this?
    6. 8.6 Nutrition
    7. 8.7 Did you make this recipe?

Erica’s Thoughts

Do you all get an occasional though that is SUPER random, doesn’t really make sense, but you can’t stop thinking about it? I have ZERO idea why this is a core memory for me but when I was like… 8 years old, I was standing in the grocery store checkout line with my mom and I thought about having a granola party. Specifically, a granola-themed birthday party. I think I was thinking of birthday party theme ideas and then trying to think of the silliest, most random theme idea and settled on granola. Had anyone in the history of the world had a granola-themed birthday party? my 8-year-old self wondered. What would you do at a granola party? Would you decorate with granola? Make a granola cake?

Anyway… I’ve never forgotten that. And as an adult whose love language is brunch I’m determined to make my granola party happen some day. On the menu? This salted maple pecan granola obvi. I knew this was going to be good. But dayummmnnnn it is so good, I am obsessed. I’m constantly in the pantry grabbing fistful after fistful.

It is subtly sweet, a little salty, extra crunchy and full of flavor. I love it paired with plain Greek yogurt or milk, in a parfait or smoothie bowl, or just straight up as a lil snack. It is wicked easy to make, requires a handful of simple ingredients and tastes eons better than the store-bought stuff. Both pecans and pepitas are a good source of vitamin E and heart-healthy fats and you’ll be getting a boost of fiber with whole grain oats. Nutritious AND delicious, I know y’all are going to love this homemade maple pecan granola recipe!

What You’ll Need to Make Maple Pecan Granola

picture of the ingredients needed to make the recipe

Rolled oats: look for old-fashioned rolled oats in the cereal aisle of the grocery store.

Pecans: rich pecans add a buttery, nutty flavor and pair beautifully with maple syrup. I like to buy the big bag of pecan halves at Costco or in the bulk bins at stores like Whole Foods or Winco, because buying in bulk is often the best price. 

Pepitas: also known as pumpkin seeds, these add a pop of color and crunch. Once again, I get these from Costco, but you can find them at any regular grocery store in the bulk section, baking aisle or nuts/seeds aisle.

Flaked coconut: I love sweetened coconut in this recipe but if you’re trying to cut down on added sugar, unsweetened coconut always works great! You can find either in the baking aisle. 

Seasonings: the seasoning for this maple granola is very simple- fine sea salt and cinnamon! Salt lifts the overall flavor and cinnamon adds warmth and depth.

Coconut oil: I use organic virgin coconut oil. Refined coconut oil will have far less coconut taste than virgin coconut oil so if coconut flavor bothers you, you’ll want to opt for the refined kind. You could also use avocado oil or canola oil. Oil is essential for a crunchy granola with lots of clusters.

Maple syrup: maple syrup sweetens the granola naturally and gives it that classic maple flavor. I recommend real maple syrup (aka not ‘pancake syrup’). 

Vanilla extract or vanilla bean paste: vanilla adds another subtle layer of flavor. You can find it in the baking aisle, Trader Joe’s has vanilla bean paste for a wonderful price! 

How to Make Maple Pecan Granola

Preheat Your Oven: Preheat the oven to 325°F (162°C) and line a large rimmed sheet pan with parchment paper or a silicone baking mat for easy cleanup.

cutting board with a large knife and chopped pecans
dry ingredients in a white bowl and wet ingredients in a liquid measuring cup

Mix the Dry Ingredients: In a large bowl, combine oats, pecan pieces, pepitas, flaked coconut, fine sea salt, and ground cinnamon and stir.

Prepare the Wet Ingredients: In a microwave-safe bowl or glass measuring cup, melt the coconut oil in the microwave (about 30-45 seconds). Whisk the pure maple syrup and vanilla extract into the melted coconut oil. Alternatively, you can melt the coconut oil in a small saucepan and whisk in syrup and vanilla.

pouring wet ingredients into oat mixture in a bowl
hand using a wooden spoon to press granola mixture down onto a sheet pan

Combine Wet and Dry Ingredients: Pour maple syrup mixture over the oat mixture. Stir until everything is well combined.

Bake the Granola: Spread the granola mixture onto the prepared baking sheet in an even layer. Press down with a spatula. Bake granola for 15 minutes, rotate pan and bake another 10-15 minutes or until lightly golden brown.

baked maple pecan granola on a sheet pan
clusters of maple pecan granola on a sheet pan

Cool Completely: Let the granola cool completely on the baking sheet for at least 30 minutes. This is challenging, but it ensures amazing, crunchy granola clusters.

Store: Transfer the cooled granola to a mason jar, airtight container, or freezer bag. Store in the pantry for up to 1 month or in the freezer for up to 6 months.

two mason jars of granola
small bowl with plain Greek yogurt, granola, raspberries, banana slices and maple syrup drizzle

Serve with milk, on yogurt or smoothies or enjoy as a snack!

Expert Tips

  • Use parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
  • Use a spatula or wooden spoon to really press the granola down before/during baking. This helps it stick together into nice clusters.
  • Let the granola cool completely before breaking it up. It will continue to crisp and cluster as it cools.
close up view of the featured recipe
overhead view of a jar with maple pecan granola

Variation Ideas

  • Add dried fruit: stir in dried cranberries, cherries, or raisins after the granola has cooled.
  • Switch up the nuts: substitute pecans with walnuts, almonds, cashews or hazelnuts.
  • Chocolate twist: add mini chocolate chips once the granola has cooled.
  • Nutrition boosters: if you have them on hand add ¼ cup flax seeds, chia seeds, wheat germ or hemp seeds to the dry ingredients for a boost of fiber and healthy fats.
  • Spice it up: add a pinch of nutmeg, ginger, or cardamom for a spicier, more fragrant granola.

FAQs

How do I make this gluten-free?

Use certified gluten-free oats and you’ll have gluten-free granola!

Can I use a different oil?

You can use avocado, canola or sunflower oil (or any neutral-flavored oil).

Can I make this nut-free?

Omit the pecans and add sunflower seeds and more pepitas to make this a nut-free granola.

Can I use a different type of sweetener?

You could use honey or brown sugar (but will miss out on the maple flavor).

How can I make this lower in fat and sugar?

You could go as low as 1/3 cup oil + 1/3 cup maple syrup but I wouldn’t go lower than that. The oil helps create a crisp texture while the maple syrup adds sweetness and acts as a binding agent. Together they contribute to making an irresistibly crunchy and flavorful granola. If you decrease these too much, your granola will be more like toasted oats and nuts- still good, but not a cluster-y, crunchy, sweet granola.

Why does my granola seem soft after baking?

It crisps up as it cools, so be sure to let it cool completely before storing.

How do I store granola to keep it fresh? 

Store in an airtight container in a cool, dry place for up to 1 month or freeze for up to 6 months.

bowl with maple pecan granola, raspberries, banana and yogurt

If you’re a granola fan you’ll love these other oat-inspired breakfasts!

Classic homemade granola

Lemon cheesecake overnight oats

Peanut butter baked oatmeal

Easy oatmeal mug cake

Oatmeal apple bake

spoon in yogurt with pecans and banana

If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!

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bowl with greek yogurt, bananas, maple syrup, raspberries and maple pecan granola

Salted Maple Pecan Granola

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 11 reviews
  • Author: Erica
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 5 1/2 cups granola 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free
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Description

Salty sweet maple pecan granola is a crunchy snack, satisfying smoothie bowl topping or easy breakfast paired with yogurt and fresh fruit. I literally cannot stay out of my pantry- it is that good.

Ingredients

Units Scale
  • 3 cups rolled oats
  • 1 1/2 cups pecans, roughly chopped
  • 1/3 cup pepitas
  • 3/4 cup flaked coconut, sweetened or unsweetened
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup coconut oil, melted
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla extract or vanilla bean paste

Instructions

  1. Preheat oven to 325°F (162°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl stir together the oats, pecans, pepitas, coconut, sea salt and cinnamon.
  3. Place coconut oil in a glass liquid measuring cup or microwave-safe bowl and microwave until melted (about 30-45 seconds). Whisk in the maple syrup and vanilla.
  4. Pour the wet ingredients into the oat mixture and stir until everything is well coated. Dump the granola mixture on the prepared pan and use a spatula or wooden spoon to press it down in an even layer.
  5. Bake for 15 minutes, give the granola a stir, pressing it back down to encourage maximum ‘cluster-age’. Bake another 15 minutes until the granola is lightly golden brown.
  6. This is the trickiest part. You will be tempted to immediately shove a handful in your mouth. Please don’t. Let the granola cool for at least 30 minutes (I know I know, I’m sorry!) before breaking it into pieces. Letting it cool fully creates better, bigger clusters, score! It will also continue crisping up as it cools.
  7. Store in a mason jar, airtight container or airtight bag in the pantry for up to a month or the freezer up to 6 months.

Notes

Refer to above blog post for expert tips, variation ideas and answers to frequently asked questions!

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Nutrition

  • Serving Size: 1/3 cup
  • Calories: 253
  • Sugar: 7.8 g
  • Sodium: 118 mg
  • Fat: 16.1 g
  • Carbohydrates: 21.7 g
  • Fiber: 3.1 g
  • Protein: 3.8 g
  • Cholesterol: 0 mg

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