This Maple Pecan Granola has crunchy clusters full of maple and pecan flavor. It is super easy and fast to make. Made with 5 simple ingredients and is ready in under 30 minutes, just stir and bake. Deliciously crunchy and naturally sweetened. It is gluten free, vegan, refined sugar free and oil free.
I am always experimenting with new healthy, quick and easy breakfast recipes like this Maple Pecan Granola. Granola is easy to make yourself and I think it tastes way better than the store bought kind, just like this Pumpkin spice granola recipe.
I love to serve this granola with greek yoghurt and some fresh peaches and berries. Or just to grab a handful straight out of the jar as a snack on the go. I also use it as a crunchy topping to chia puddings or overnight oats.
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Ingredients
Making this homemade pecan granola recipe is easy, all you need are a few pantry ingredients.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
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- Rolled oats, also known as old fashion oats. Quick cooking oats don’t work well in this recipe because of the finer texture and wont result in as crunchy of granola. .
- Pecans, adds a great crunch and flavour to this healthy granola. Other nuts like almonds or walnuts can also be used.
- Pure Maple syrup, ads just the right amount of sweetness and a great flavour to this pecan granola.
- Nut butter, use a creamy, all natural brand. Peanut butter, Almond butter or other nut butter all work well. Or try my homemade Pecan Almond Butter.
- Cinnamon, a little ground cinnamon ads a warming spice to the granola. Pumpkin spice can also be used or see this Pumpkin spice granola recipe.
See recipe card for quantities.
Instructions
Making granola with pecans is really easy, follow the step-by-step photos below.
For the full written instructions see the recipe card at the bottom.
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- Step 1: Stir together the nut butter and maple syrup in a mixing bowl.
- Step 2: Add the rolled oats, chopped pecans, cinnamon and a pinch of salt to the bowl.
- Step 3: Stir well until evenly coated.
- Step 4: Spread out the granola on the prepared baking sheet in an even layer. If you want large clusters of granola, keep it chunky, otherwise separate the mixture while spreading it out. Bake until golden brown, stirring once.
Hint: The granola is done when it is lightly golden brown. It will become crispier when it cools. Let cool completely before transferring to an airtight container.
Substitutions and variations
- Nuts – This granola has crunchy pecans, but other nuts of choice can also be used. Almonds or walnuts are great options. Or see this Air Fryer Granola that uses a mix of nuts.
- Gluten-free – Oats are naturally gluten-free, but can contain traces of gluten. To ensure this gluten-free granola recipe, only use certified gluten-free rolled oats.
- Nut free – For an allergy friendly granola, use sunflower seeds or pumpkin seeds instead of the pecans and coconut oil instead of the nut butter.
- Sweetener – Instead of the maple syrup, honey can be used, but the recipe will no longer be vegan.
How to store granola:
- Let the granola cool down completely on the baking sheet. Add it to an airtight container, I like to keep mine in a glass jar for easy snack access, yes… I grab a handful straight out of the jar!
- The granola will keep for up to 2 weeks. If needed, it can be crisped up a little in the oven for a few minutes if it goes a little soft.
- You can also freeze granola! Use a freezer friendly ziplock bag and push out as much air as possible. Keep in the freezer for around 2 months. Let the granola defrost before eating. It won’t be as crunchy as when you first make it, but still good. You can bake it in the oven for about 5 minutes to crisp it up again. Make sure to stir and be careful not to burn the granola.
How to serve granola:
Making granola is fun, easy and uses everyday pantry ingredients. When you make your own you can mix and match ingredients to suit your tastebuds. And there are no additives or strange ingredients. These are a few serving suggestions:
- With yoghurt and fresh fruit or berries or some homemade Strawberry Chia Jam.
- Serve with ice cold milk.
- Use as a crunchy topping to chia pudding, overnight oats, pancakes like these Peach Pancakes.
- Or grab a spoonful as a snack, straight out of the jar!
Top tips
Use a runny, natural nut butter of choice. I used my homemade Pecan Almond Butter. The runny consistency makes it easier to coat the oats evenly, and helps create larger granola clusters.
For large clusters, don’t spread the granola too thin on the baking tray, keep some larger chunks.
Stir only once during baking if you want bigger clusters, and let the granola cool completely on the baking sheet, it crisps up as it cools.
FAQ
The granola can be soft if it is underbaked, or stored before fully cooled down. It can still seam a little soft whole hot out of the oven, but will crisp up as it cools down. Wait until the granola is completely cool, before storing in an airtight container, or the steam from the hot granola can turn it soft.
A runny, natural nut butter like my homemade Pecan Almond Butter, or store bought natural almond butter, peanut butter or cashew butter are all good choices. Make sure to stir the nut butter well in the jar before adding to the recipe.
Yes, any nuts of choice will work. Just use natural (and not already roasted or fried nuts) since they will roast up in the oven with the granola.
More granola Recipes
Healthy breakfast recipes
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This Maple Pecan Granola has crunchy clusters full of maple and pecan flavor. It is super easy and fast to make. Made with 5 simple ingredients and is ready in under 30 minutes, just stir and bake. Deliciously crunchy and naturally sweetened. It is gluten free, vegan, refined sugar free and oil free.
- 2 cups rolled oats
- ¼ cups pecans, roughly chopped
- ¼ cups pecan butter or other nut butter, runny and natural
- ¼ cups pure maple syrup
- 1 teaspoon cinnamon
- pinch of salt
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Heat the oven to 160C (325F) and line a baking sheet with parchment paper.
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In a mixing bowl, stir together the nut butter and maple syrup. If it is too thick, heat on high for 30 seconds in the microwave.
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Add the rolled oats, chopped pecans, cinnamon and a pinch of salt to the bowl and stir well until evenly coated.
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Spread out the granola on the prepared baking sheet in an even layer. If you want large clusters of granola, keep it chunky, otherwise separate the mixture while spreading it out.
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Bake for 10-15 minutes depending on your oven. Stir after 5 minutes, and check again at the 10 minute mark. The granola is done when it is lightly golden brown. It will become crispier when it cools.
Let cool completely before transferring to an airtight container.
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