Maple Pecan Granola
To make Maple Pecan Granola, coat oats and nuts with sweetener and spice, bake until golden, and cool fully so the clusters set up right. This keeps its crunch because it bakes low and cools all the way before you touch it.
This maple pecan granola coats oats and pecans in real maple syrup, baked low and slow until the clusters turn golden and genuinely crunchy. Homemade granola beats anything from a box.
It's a good breakfast topping for yogurt or a snack on its own. Let it cool completely on the pan so the clusters set up crisp.
Ingredients
- 4 cups old-fashioned rolled oats
- 1 cup chopped pecans
- 1/2 cup maple
- 1 teaspoon cinnamon
- 1/3 cup melted coconut oil or butter
- 1/2 teaspoon kosher salt
Instructions
- 1Heat the oven to 325°F and line a sheet pan with parchment.
- 2Stir the oats, nuts, seasoning, salt, and sweetener together until every flake looks lightly coated.
- 3Spread the mixture in an even layer and press it down slightly if you want clusters.
- 4Bake, stirring once halfway, until golden and dry around the edges.
- 5Cool completely before breaking it up so the clusters have time to become actual clusters.
Pro Tips
- Do not bake granola too hot or the sweetener scorches before the oats dry out.
- Cooling in the pan is part of the recipe, not dead time.
- Salt matters more than people think in sweet breakfasts.
Substitutions
Storage Instructions
Store airtight at room temperature for up to 2 weeks.
Make Ahead
This recipe was born to be made ahead.
Frequently Asked Questions
Can I make Maple Pecan Granola ahead of time?
Yes. This recipe was born to be made ahead.
How do I store leftover Maple Pecan Granola?
Store airtight at room temperature for up to 2 weeks.
Can I freeze Maple Pecan Granola?
Usually yes. Cool it completely, pack it well, and freeze for up to 2 months if the texture of the dish supports it.
What should I serve with Maple Pecan Granola?
Maple Pecan Granola works best with simple sides or toppings that support the main texture instead of competing with it.