There’s something magical about the aroma of maple syrup and toasted pecans wafting through your kitchen. This homemade granola is a perfect blend of crunchy clusters, chewy oats, and sweet, nutty flavors that will elevate your breakfast or snack game. With just 20 minutes of prep and a little patience while it bakes, you’ll have a batch of golden, irresistible granola ready in no time.
Each bite offers a satisfying mix of textures—crispy edges, tender oats, and the rich, buttery crunch of pecans. The maple syrup adds a warm, caramel-like sweetness that pairs beautifully with the earthy nuts. Whether you sprinkle it over yogurt, enjoy it with milk, or snack on it straight from the jar, this granola is a wholesome treat you’ll want to make again and again.
Ingredients for Maple & Pecan Homemade Granola
- 3 cups (12 oz/345 g) rolled oats
- 2 cups (10 oz/280 g) pecans, chopped (or substitute with walnuts or almonds)
- 3/4 cup (2 oz/60 g) shredded coconut (unsweetened or sweetened, depending on preference)
- 1/4 cup plus 2 tablespoons (2 oz/60 g) dark brown sugar (light brown sugar works too)
- 1/4 cup plus 2 tablespoons (2 oz/60 g) maple syrup (use pure maple syrup for best flavor)
- 1/4 cup (1 ½ oz/46 g) oil (coconut, canola, vegetable, or sunflower oil)
- 2 tablespoons warm water
- 3/4 teaspoon salt
Step-by-Step Instructions
- Preheat the oven to 325°F (160°C) and line a sheet pan with parchment paper or a silicone baking mat.
- In a large bowl, combine the rolled oats, chopped pecans, shredded coconut, and dark brown sugar. Mix well.
- In a separate bowl, whisk together the maple syrup, warm water, oil, and salt until fully combined.
- Pour the wet mixture over the dry ingredients and stir thoroughly until everything is evenly coated.
- Spread the mixture onto the prepared sheet pan in an even layer.
- Bake for 45–55 minutes, stirring every 20 minutes to ensure even browning.
- Remove from the oven when the granola is golden brown and fragrant. Let it cool completely on the pan.
- Once cooled, transfer the granola to an airtight container. Store for up to 2 months.
Perfect Pairings: Serving Suggestions for Your Granola
This maple and pecan granola is incredibly versatile! Enjoy it as a crunchy topping for yogurt or smoothie bowls, or simply with cold milk for a quick breakfast. For a sweet treat, sprinkle it over vanilla ice cream or mix it into your favorite baked goods like muffins or cookies. Pro tip: Add fresh fruit like bananas, berries, or sliced apples for extra flavor and nutrition.
Storage Secrets: Keeping Your Granola Fresh
Once your granola has cooled completely, store it in an airtight container at room temperature for up to 2 months. For longer storage, you can freeze it in a resealable bag for up to 6 months. Tip: If your granola loses its crunch, simply spread it on a baking sheet and toast it in the oven at 300°F (150°C) for 5-10 minutes.
Mix It Up: Recipe Variations to Try
Customize your granola to suit your taste! Swap pecans for almonds or walnuts, or add dried fruits like cranberries or raisins after baking. For a chocolate twist, stir in 1/2 cup of dark chocolate chips once the granola has cooled. Feeling adventurous? Add a pinch of cinnamon or nutmeg to the wet mixture for a warm, spiced flavor.
Time-Saving Tips for Busy Bakers
To streamline your prep, measure out all your ingredients before you start. Use a large mixing bowl to combine everything efficiently, and line your baking sheet with parchment paper for easy cleanup. Bonus tip: Double the recipe and store the extra batch—it’s perfect for quick breakfasts or snacks throughout the week!
Essential Equipment for Granola Success
You’ll need a large mixing bowl for combining ingredients, a lined baking sheet for even cooking, and a spatula for stirring the granola during baking. A kitchen scale can also be handy for precise measurements, especially if you’re experimenting with ingredient substitutions.
Homemade Granola (Maple & Pecan)
Ingredients
- 3 Cups Rolled oats 12oz/345g
- 2 Cups Pecans, chopped 10oz/280g
- 3/4 Cup Shredded coconut 2oz/60g
- 1/4 Cup plus 2 tablespoons dark brown sugar 2oz/60g
- 1/4 Cup plus 2 tablespoons maple syrup 2oz/60g
- 1/4 Cup Oil (Coconut, canola, vegetable, sunflower) 1 ½ oz/46g
- 2 Tbsp warm water
- 3/4 tsp salt
Instructions
- Preheat oven to 325oF (160oC).
- In a large bowl, combine the oats, nuts, coconut, and brown sugar.
- In a separate bowl, combine maple syrup, water, oil, and salt.
- Combine both mixtures and pour onto a lined sheet pans.
- Cook for around 45/55 minutes, stirring every 20 minutes to achieve an even color.
- Bake until the granola is golden brown all over.
- Remove from oven and leave to cool completely.
- Transfer into an airtight container for up to 2 months.
