Picture this: it’s a crisp October morning, you’re sipping a steaming mug of coffee, and in the quiet you begin to wonder what to eat for breakfast. You want something crunchy, cozy, and full of fall flavor—enter this Maple Pecan Granola!
Sprinkled over yogurt or on top of a smoothie bowl, this toasty granola is sweetened with real maple syrup and spiced with cinnamon and nutmeg. It’s a nourishing breakfast or snack you’ll want to keep on hand all season long 🍂
Maple Pecan Granola Recipe
Ingredients
2 1/2 cups (250g) rolled oats
1 cup (100g) pecan halves
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup (80 ml) maple syrup
1/4 cup (60 ml) coconut oil
1/4 cup (50g) brown sugar
1 teaspoon maple extract (can sub vanilla extract)
Directions
1. Preheat oven to 300 degrees and line two baking sheets with parchment paper. Set aside.
2. In a large bowl, combine the oats, pecans, salt, cinnamon, and nutmeg and stir.
3. In a microwave safe bowl, add the maple syrup and coconut oil. Microwave for 35 seconds, then whisk in brown sugar and maple extract until smooth.
4. Pour the wet ingredients over the dry and mix well, until the oat mixture is completely coated.
5. Divide the granola between the two baking sheets and spread evenly. Bake for 15-20 minutes, or until golden brown.
6. Cool completely on the baking sheets (about 1 hour) and enjoy! Store in an airtight container at room temperature for 2-3 weeks.
Maple Pecan Granola FAQs
Can I use quick oats instead of rolled oats?
Rolled oats are best for granola because they give you the right texture and crunch.
How do I make my granola clump together?
For bigger clusters, press the granola firmly onto the baking sheet before baking and avoid stirring as it bakes. Let it cool completely before breaking into chunks.
Can I substitute the pecans?
Yes! Walnuts, almonds, or even cashews work well. You can also mix in pumpkin seeds or sunflower seeds for a nut-free version.
Is this granola gluten-free?
Yes, as long as you use certified gluten-free oats. All the other ingredients are naturally gluten-free.
How should I store homemade granola?
Keep your granola in an airtight container at room temperature for 2–3 weeks.
What can I serve this granola with?
It’s delicious with milk or yogurt, sprinkled over smoothie bowls, or eaten as a crunchy snack straight from the jar.
Can I substitute vanilla extract for maple extract?
Absolutely. Vanilla extract works beautifully in this recipe if you don’t have maple extract on hand. The flavor will be slightly different, but still warm and delicious.
Essential Tools & Ingredients for Maple Pecan Granola
Here are some of my favorite tools that I use every time I make a batch of this granola:
- Parchment Paper Sheets – perfect for lining your baking sheets to keep granola from sticking and makes cleanup easy.
- Maple Extract — optional but adds extra maple flavor!
- Silicone Spatula – perfect for mixing sticky granola and scraping every last bite onto the baking sheet.
- Glass Measuring Cups — help you correctly measure wet ingredients.
More Granola Recipes You’ll Love
If you’re a granola fan, I have a ton more recipes I think you’ll enjoy! Here are some of my favorite recipes to try next:
- Banana Peanut Butter Granola – sweet banana and nutty peanut butter make this a crowd-pleaser.
- Coconut Almond Granola – lightly sweet, crunchy, and packed with coconut flavor.
- Chocolate Peanut Butter Granola – rich, chocolatey, and full of peanut butter goodness.
- Chocolate Espresso Granola – perfect for a little coffee kick in your morning routine.
- Maple Apple Granola – warm, cozy flavors of fall with sweet apples and maple syrup.
- Chocolate Cherry Granola — chewy, chocolatey, and full of flavor.
I love that homemade granola is one of the easiest ways to bring comfort to mornings. With just a few staples you may already have on hand in your pantry, you can whip up a batch of this Maple Pecan Granola in no time. It’s crunchy, flavorful, and perfect for breakfast or snacking. If you give this recipe a try, I hope you love it 😊
Living My Full Life 