This healthy homemade Maple Pecan Granola is chock full of healthy oats, nuts, and mapley goodness; perfect for snacking, lunch boxes, and breakfasts on the go! Naturally sweetened, vegan, gluten-free, and a breeze to make.
This delicious homemade Maple Pecan Granola recipe combines crunchy oats, sweet maple syrup, and tasty toasted pecans for a perfect snack or breakfast topper. Sprinkle it on yogurt, mix it with milk, or just snack on it straight from the jar. With just ten minutes of actual hands-on effort, it's quick, easy, and totally customizable with your favorite add-ins.
Jump to:
Maple Pecan Granola Ingredients
- Old-fashioned oats: Be sure to use "old-fashioned" oats; do not use quick oats. We suggest using Quaker brand oats over most bulk brands.
- Pecans: Use a combination of whole and chopped pecans.
- Coconut: Pecans and coconut make a perfect pairing! You can use whatever coconut you like: shaved, grated, or shredded; unsweetened or sweetened, depending on your personal preference.
- To keep the recipe naturally sweetened, use unsweetened coconut.
- Using sweetened coconut will result in slightly sweeter granola.
- Coconut oil: We use unrefined coconut oil.
- Maple syrup
- Vanilla
- Ground cinnamon
- Ground ginger
- Kosher salt: If you use table salt or fine sea salt, reduce the amount of salt to ¼ teaspoon.
- Optional mix-ins:
- dried apricots, mangos, pineapple, raisins, etc.
- freeze-dried blueberries or strawberries
- sugared cranberries
See recipe card for quantities.
How to Make this Granola Recipe
Preheat oven to 225°F (110°C).
Melt coconut oil in a small saucepan over low heat. Remove from heat and whisk in maple syrup, vanilla, cinnamon, ginger, and salt.
Place the oats, nuts and coconut in a large mixing bowl and stir to evenly combine.
Pour warm coconut oil mixture over the oats, and mix gently for several minutes, until all the ingredients are all evenly moistened and coated.
Place the mixture on a parchment-lined rimmed baking sheet. Do not pat it down - keep it light and airy.
Place pans in oven at 225°F (110°C) for 3-4 hours, or until the mixture becomes crunchy and your kitchen smells like maple cookies. Use a spatula to turn the granola once or twice during the baking process.
Remove from oven and immediately sprinkle any desire mix-ins over the top. Toss gently and allow to cool for at least 2 hours before putting into a storage container.
Store in an airtight container.
Storage
Room temperature: Allow granola to cool completely before storing; at least 2 hours. Store in an airtight container at room temperature for up to four weeks.
Freezer: Granola can also be frozen, and is best if used within 3-4 months. Note that dried fruits have a tendency to get hard and tough when frozen, so consider adding any dried fruit add-ins after defrosting frozen granola.
Expert Tips
Low and slow are the watchwords when baking granola. Do not try to rush the process. Higher temperatures can cause the nuts and coconut in your mixture to burn before it has a chance to dry out and crisp up.
Check your oven temperature! It is a good idea to use an oven thermometer to verify the accuracy of your oven temperature. When cooking for such long periods of time at such low temps, even a small temperature variance can make a difference. Granola can easily burn if the temperature is too high.
If you enjoy this easy Maple Pecan Granola recipe, here are a few more recipes you might like:
- Healthy Homemade Granola
- Rice Cooker Steel Cut Oats with Apples & Cinnamon
- Soft Baked Oatmeal Breakfast Bars
- Mrs. Obinger's Oatmeal Coconut Cookies
Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below in the comments section! You can also stay in touch with us by following us on Pinterest, Facebook, and Instagram.
Maple Pecan Granola
Equipment
Ingredients
- 4 cups old-fashioned oats
- 2 cups pecans whole and/or chopped
- 1 cup coconut shaved, grated, or shredded; unsweetened or sweetened
- ⅓ cup coconut oil
- ⅔ cup maple syrup
- 2 teaspoons vanilla
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
- 1 cup mix-ins OPTIONAL; chopped dried apricots, mangos, pineapple, raisins, etc.
Instructions
- Preheat oven to 225°F (110°C).
- Melt coconut oil in a small saucepan over low heat. Remove from heat and whisk in maple syrup, vanilla, cinnamon, ginger, and salt.
- Place the oats, nuts, and coconut in a large mixing bowl and stir to evenly combine.Pour warm coconut oil mixture over the oats, and mix gently for several minutes, until all the ingredients are all evenly moistened and coated.
- Place the mixture on a parchment-lined rimmed baking sheet. Do not pat it down - keep it light and airy.
- Place pans in oven at 225°F (110°C) for 3-4 hours, or until the mixture becomes crunchy and your kitchen smells like maple cookies. Use a spatula to turn the granola once or twice during the baking process.
- Remove from oven and immediately sprinkle any desire mix-ins over the top. Toss gently and allow to cool for at least 2 hours before putting into a storage container.
- Store in an airtight container.
Notes
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Love it? Pin it! For the best Maple Pecan Granola, be sure to save this recipe! Pin it to your favorite Pinterest recipe board before you go!
Thank you for visiting the Good Hearted Woman. Remember to bookmark this site, and come back soon!
Carol says
I don't see in your recipe when to add the shredded coconut. I'm assuming I add it to the oat and pecan mixture. Is that correct?
Thanks
Renée B. says
You’re absolutely right! The shredded coconut should be added to the oat and pecan mixture. I’ve updated the recipe to include that step — thank you for catching it! 😊 Let me know how it turns out for you!