Maple Pecan Granola – The BEST granola recipe! Made by coating oats and pecans with cinnamon and pure maple syrup before baking, it’s great served on yogurt for breakfast or plain as a snack!
Maple Pecan Granola
I eat A LOT of yogurt. It’s one of my favorite food and I constantly have some on hand. One of my favorite things to add to it is granola, specifically, this maple pecan granola. It’s sweet, flavorful, and delicious! It’s easy to make a big batch to use for up to a week that you can munch on or add to your breakfast!
Common Questions About Making Maple Pecan Granola
What is maple pecan granola?
Maple pecan granola is a simple breakfast or snack that is made by coating oats and pecans with pure maple syrup, cinnamon, oil, and salt before baking. It’s then broken up and served.
How many servings does this recipe make?
This recipe makes about 3 cups but it can easily be doubled if you want to make more.
How long does maple pecan granola last?
The granola lasts up to 7 days when stored in an airtight container at room temperature.
How can I serve granola?
I like to serve granola either plain or with –
- Smoothie bowl
What variations can I make of this recipe?
Some of my favorite variation include –
- Using a blend of nuts. Walnuts or almonds are great additions.
- Using pumpkin pie spice or apple pie spice for extra fall flavor.
- Add your favorite dried fruit (I like using dehydrated apples) after the granola bakes.
- Adding in seeds or coconut before baking.
What other types of granola can I make?
There are so many awesome granola varieties to try! Some of the best are –
- Pumpkin Granola
- Chocolate Granola
- Vanilla Almond Granola
Ingredient Notes –
- Old fashioned oats create a crisp and crunchy granola – quick cook oats tend to be too small to form good granola clusters and steel cut just don’t work.
- Vegetable oil helps the oats and pecans become golden brown in the oven.
- Maple syrup adds sweetness and flavor to the granola. It also helps hold the granola clusters together.
- Cinnamon pairs perfectly with maple and pecans.
- If you want big bites of pecan, I recommend using halves. If you want smaller bites, I recommend pieces – or feel free to use a mix of the two. Totally up to you.
- Kosher salt helps balance out the sweetness from the maple syrup.
- Additional ingredients – feel free to add anything else you want to this granola – flax seeds, chia seeds, or other nuts can be added before baking while fried fruit or chocolate can be added after the granola has baked and cooled.
Looking for more breakfast recipes? Check these out!
- 2 cups old fashioned oats
- 4 tablespoons vegetable oil, divided
- 1/4 cup pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1 cup pecan halves or pieces
- 1/2 teaspoon kosher salt
- Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper.
- In a medium bowl, mix together the oats, 3 tablespoons vegetable oil, maple syrup, and cinnamon until well combined.
- Spread the mixture out over 3/4 of the sheet pan.
- Add the pecan pieces, remaining 1 tablespoon vegetable oil, and kosher salt to the same bowl and toss to coat. Add the pecans to the remaining 1/4 of the sheet pan.
- Bake for 15 minutes, then stir the pecans and oats together. Bake for an additional 10-15 minutes, or until the granola is golden brown.
- Remove the granola from the oven and allow it to cool to room temperature - at least 30 minutes.
- Break the granola into your desired size and store in an airtight container at room temperature for up to 7 days.
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