Heavenly Maple Pecan Granola Recipe – Sweet Cinnamon Bliss

You know that moment when your kitchen smells like a cozy Vermont cabin? That’s exactly what happens when I make my maple pecan granola. I’ve been obsessed with this recipe ever since my neighbor Sarah brought me a jar last fall – one taste and I was hooked! Now it’s my go-to breakfast (and let’s be honest, afternoon snack) all season long.

What I love most is how ridiculously easy it is – just toss everything together, bake, and boom! You’ve got crunchy, sweet clusters packed with heart-healthy oats and pecans. No fancy equipment needed, just one bowl and about 5 minutes of hands-on time. Trust me, once you try homemade granola, you’ll never go back to the store-bought stuff with all its weird additives.

The magic happens when real maple syrup caramelizes those oats, creating these irresistible little clusters that crisp up perfectly. And that cinnamon? It gives just the right warm spice to balance the sweetness. My kids go crazy for it sprinkled over yogurt, but honestly? I’ve been caught eating it straight from the jar more times than I’d like to admit!

Why You’ll Love This Maple Pecan Granola

Listen, I know granola recipes are everywhere these days, but this maple pecan version? It’s special. Here’s why you’re going to adore it as much as I do:

• So dang easy – Five minutes of mixing, one baking sheet, and you’re done. Even my teenager can make this without burning down the kitchen!
• Actually healthy – No weird preservatives or insane sugar levels like store-bought stuff. Just real ingredients you can pronounce.
• Customizable as heck – Swap nuts, add dried fruit, or kick up the spice. This recipe is your playground.
• That maple-pecan magic – The toasty pecans and real maple syrup create this caramelized crunch that’ll ruin other granolas for you forever.

The best part? Your whole house will smell like a cozy autumn morning while it bakes. Warning: You might catch people sneaking handfuls straight from the baking sheet!

Ingredients for Maple Pecan Granola

Here’s what you’ll need to make this heavenly granola – all simple stuff you probably already have in your pantry! I’m picky about a few key ingredients because they make ALL the difference:

• 3 cups old-fashioned oats – Not quick oats! The thicker rolled oats give that perfect chew-to-crunch ratio. I like Bob’s Red Mill.
• 1 cup raw pecans, roughly chopped – Don’t buy pre-chopped! Breaking them by hand gives uneven, rustic pieces that toast better.
• ½ cup pure maple syrup – Grade B if you can find it – that darker, richer flavor is everything here.
• ¼ cup coconut oil, melted – You can use olive oil, but coconut gives that subtle sweetness I adore.
• 1 heaping tsp cinnamon – My grandma’s trick? Saigon cinnamon – it’s more aromatic and punchy.

See? Nothing weird or complicated. Just real ingredients that turn into magic when they hit the oven together!

How to Make Maple Pecan Granola

Okay, let’s get to the fun part! This maple pecan granola comes together so easily, but I’ve learned a few tricks over the years that make it extra perfect. Follow these simple steps, and you’ll have golden, clustery goodness in no time!

Step 1: Preheat and Mix Dry Ingredients

First things first – crank that oven to 300°F (150°C). The low-and-slow bake is KEY for evenly toasted oats without burning those precious pecans. While it heats, toss your oats and chopped pecans in a big mixing bowl. I like to use my hands here – something about feeling those rustic pecan pieces gets me excited for what’s coming!

Step 2: Combine Wet Ingredients

In a small bowl, whisk together the maple syrup, melted coconut oil, and cinnamon until it looks like liquid gold. Now the magic happens – drizzle this gorgeous mixture over your dry ingredients while stirring constantly. Want pro-level clusters? Use a rubber spatula to fold rather than stir – this helps coat everything evenly without breaking up those future crunchy bits!

Step 3: Bake to Perfection

Spread your mixture onto a parchment-lined baking sheet (trust me, parchment saves so much cleanup!). Bake for 15 minutes, then pull it out and give it a good stir – this prevents burning and helps everything toast evenly. You’ll know it’s done when your kitchen smells like heaven and the edges turn that perfect golden brown – about 15 more minutes.

Step 4: Cool and Store

Here’s the hardest part – WAIT! Let the granola cool completely on the baking sheet (about 30 minutes). This is when those irresistible clusters form as the maple syrup hardens. Once cool, break it up and store in an airtight container. I use mason jars because they look cute on my counter, but any container works. The granola crisps up even more overnight – if you can resist eating it all right away!

Tips for the Best Maple Pecan Granola

After making dozens of batches (okay, maybe hundreds), I’ve picked up some game-changing tricks for perfect maple pecan granola every single time:

• Spread it thin! Use two baking sheets if needed – overcrowding leads to soggy granola instead of those crispy clusters we crave.
• Nose knows best – About 5 minutes before timer goes off, do the sniff test. If you smell maple-cinnamon-toasty goodness? It’s done!
• Add-ins after baking – Toss in dried cranberries or chocolate chips when cooling so they don’t burn.
• Salt is your friend – A pinch of flaky sea salt at the end makes all the flavors pop!

My secret? I always make a double batch because this stuff disappears FAST. Hide some for yourself before sharing!

Ingredient Substitutions & Variations

One of my favorite things about this maple pecan granola is how flexible it is! Don’t have pecans? No problem. Out of maple syrup? We can work with that. Here are my tried-and-true swaps that keep the magic alive:

• Nut-free option: Use pumpkin seeds or sunflower seeds instead of pecans – they get just as crispy and toasty!
• Maple alternatives: Honey works beautifully, though the flavor will be slightly different. For a vegan version, agave syrup does the trick.
• Oil swaps: Melted butter gives incredible richness, while avocado oil keeps it neutral if you’re not into coconut flavor.
• Spice it up: Swap cinnamon for pumpkin pie spice in fall, or add a pinch of cardamom for something unexpected.

My current obsession? Adding ½ cup shredded coconut with the oats – it toasts up so nicely! And if you’re feeling fancy, a drizzle of melted dark chocolate after cooling never hurt anyone. The beauty of homemade maple pecan granola is making it your own!

Serving Suggestions for Maple Pecan Granola

Oh honey, let me tell you about the million ways I eat this maple pecan granola! My absolute favorite? Thick Greek yogurt with a generous scoop of granola on top – the creamy-tangy-crunchy combo is pure breakfast bliss. When I’m feeling fancy, I’ll drizzle extra maple syrup and fresh berries over the whole thing.

But don’t stop there! This granola transforms boring milk into something special – like grown-up cereal. I love sprinkling it over oatmeal for double-oats goodness (yes, I’m that obsessed). And between you and me? My midnight snack drawer always has a jar of this stuff for emergency handfuls straight from the container. It’s killer on ice cream too – just saying!

Storage & Reheating Instructions

Here’s the best way to keep your maple pecan granola fresh and crunchy for weeks (if it lasts that long!). I always use an airtight container – my favorite is a big mason jar with the latch lid. At room temperature, it’ll stay perfect for about 2 weeks, though mine never makes it past a week before getting devoured!

If your granola loses its crisp (maybe from humidity or little hands opening the jar too often), no worries! Just spread it on a baking sheet and pop it in a 250°F oven for 5-7 minutes. It’ll come back even crunchier than before. Pro tip: Adding a silica gel packet to your storage container helps prevent sogginess – I save them from other packaged foods!

Maple Pecan Granola FAQs

I get asked about this maple pecan granola ALL the time – here are the most common questions, along with my tried-and-true answers!

Can I use quick oats instead of old-fashioned?

Technically yes, but I don’t recommend it! Quick oats tend to get too soft and won’t give you those perfect crunchy clusters we love. If that’s all you have, reduce baking time by 5 minutes and expect a slightly denser texture.

Is this granola gluten-free?

It can be! Just make sure your oats are certified gluten-free (regular oats often get cross-contaminated). All other ingredients are naturally gluten-free, making this a fantastic healthy snack option for gluten-sensitive folks.

Why isn’t my granola clumping together?

Ah, the eternal granola struggle! Two tricks: 1) Don’t stir too much after baking – let those maple syrup “glue spots” form as it cools. 2) Press the mixture down lightly with a spatula before baking to help everything stick together.

Can I double this recipe?

Absolutely – I do it all the time! Just use two baking sheets so everything toasts evenly. You might need to swap racks halfway and add 2-3 extra minutes to the bake time. More granola = more happiness, right?

How long does homemade granola last?

Stored properly in an airtight container, your maple pecan granola stays fresh for about 2 weeks at room temp. But let’s be real – between breakfasts, snacks, and sneaky handfuls, mine never lasts that long!

Nutritional Information

Let’s keep it real – I’m no nutritionist, but I can tell you this maple pecan granola is made with wholesome ingredients that make me feel good about eating it! The oats pack fiber, pecans bring healthy fats, and real maple syrup gives natural sweetness (none of that corn syrup junk). Keep in mind these are rough estimates since brands and substitutions vary.

A ½ cup serving gives you that perfect energy boost without the sugar crash. It’s my go-to when I need something satisfying that doesn’t leave me hungry an hour later. Just don’t blame me when you can’t stop at one serving – those maple-pecan clusters are dangerously addictive!

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