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Maple pecan granola is a delicious and nutritious breakfast or snack option that will leave you feeling satisfied and energized. Made with wholesome ingredients, there are countless ways to serve and use this granola in your home, and you’ll feel great serving it to your family. Quick and easy to whip together, you can make this in minutes and store it to use for days to come.
Granola is always a good choice for breakfast. If you want to feed your family healthy, filling breakfasts, try this breakfast quiche that can be frozen for quick meals any day of the week. Sheet pan eggs are always welcome at our breakfast table and will be at yours, too! And for a special treat, serve up this easy chocolate avocado bread. Your family will thank you!
What You’ll Love About this Recipe:
- Perfectly Blended Flavors: The combination of maple syrup, cinnamon, and nutmeg adds a warm and sweet aroma to the granola. It’s a snack that makes you feel warm and cozy.
- Versatility: This granola can be enjoyed in many ways.
- Easy to Make: With just a few simple ingredients and minimal prep time, you’ll have a batch of homemade granola ready to enjoy in no time. It’s a simple recipe, not like some that are sticky and complicated to make.
- Old fashioned oats – You can use quick oats or gluten-free oats as a substitute.
- Vegetable oil or coconut oil – Olive oil or melted butter can be used instead.
- Maple syrup – I prefer real maple syrup for this recipe, but sweetened will work. It just makes your granola sweeter. Honey or agave syrup can be used as alternatives.
- Ground cinnamon – You can try using pumpkin spice or cardamom for a different flavor profile.
- Nutmeg – Allspice or ginger can be used as substitutes.
- Pecan halves or pieces – Walnuts, almonds, or hazelnuts can be used instead.
- Kosher salt – Regular table salt or sea salt can be used as substitutes.
Step By Step Instructions
STEP ONE: Preheat the oven and prep the pan. Preheat your oven to 350F and line a large baking sheet with parchment paper.
STEP TWO: Mix the granola. In a medium bowl, mix together the oats, 3 tablespoons vegetable oil, maple syrup, and cinnamon until well combined. Spread the mixture out over ¾ of the sheet pan.
STEP THREE: Prep the pecans. Add the pecan pieces, remaining 1 tablespoon vegetable oil, and kosher salt to the same bowl and toss to coat. Add the pecans to the remaining ¼ of the sheet pan.
STEP FOUR: Bake. Bake for 15 minutes, then stir the pecans and oats together. Bake for an additional 10-15 minutes, or until the granola is golden brown. Remove the granola from the oven and allow it to cool to room temperature for at least 30 minutes.
STEP FIVE: Serve. Break the granola into your desired size and store in an airtight container at room temperature for up to 7 days.
What can I do with homemade granola?
So many things! Granola is very versatile and can be used in plenty of breakfast, lunch, and snack recipes. Here are ways we eat granola at our house:
- Enjoy it as a breakfast cereal with your choice of milk or yogurt.
- Sprinkle it over smoothie bowls for crunch, and to make them more filling.
- Use it as a topping for pancakes or waffles.
- Incorporate it into homemade granola bars or energy balls.
- Layer it with yogurt and fresh fruit in a parfait (awesome for breakfast, or even dessert!).
- Add it as a crunchy topping to ice cream sundaes.
- Mix it into your favorite muffin or cookie batter.
- Sprinkle it over salads.
Tips and Recipe Notes
- Line your baking sheet with parchment paper to stop the granola from sticking.
- Make sure to spread the granola mixture evenly on the pan. This really helps it to bake evenly.
- Stir the pecans and oats halfway through the baking process to ensure they toast evenly.
- Let the granola cool completely before breaking it into pieces. This will help it become crisp and crunchy.
Can This Recipe Be Made Gluten-Free?
Yes, this recipe can easily be made gluten-free by using certified gluten-free oats instead of the old-fashioned oats. Double-check your other ingredients are also gluten-free, just to be sure.
To make this recipe nut-free, omit the pecans. You can replace them with seeds, such as pumpkin or sunflower seeds.
Yes, you can substitute maple syrup with honey, agave syrup, or any other liquid sweetener of your choice.
Absolutely! Feel free to add chocolate chips or chunks once the granola has cooled down for a delightful chocolatey twist.
This granola can be made vegan by using a plant-based oil, such as coconut oil, and opting for maple syrup as the sweetener.
Yes, you can easily double or even triple the recipe to make a larger batch. Adjust the baking time accordingly, and use a big enough baking tray.
How to Store Leftovers
Once the granola has cooled completely, transfer it to an airtight container. Stored at room temperature, it will stay fresh and delicious for up to 7 days.
Can I Freeze Leftovers?
Yes, you can freeze Maple Pecan Granola to extend its shelf life. Place it in a freezer-safe container or bag, remove any excess air, and store it in the freezer for up to 2 months. Thaw it at room temperature before enjoying.
How to Heat Up Granola
If you prefer your granola warm, you can reheat it in the oven. Spread your granola on a baking sheet and warm it in a preheated oven at 350°F for about 5 minutes. Don’t overheat it or it can burn or even end up mushy.
Can I Make Granola to Store for Later?
Absolutely! This granola is perfect for meal prepping. Prepare it in advance, allow it to cool completely, and store it in an airtight container until ready to use. It will remain fresh and crunchy for up to 7 days.
More Breakfast Recipes
- Breakfast Quiche with Bacon
- Bacon Apple Cheddar Panini
- Brown Sugar Bacon Recipe
- Easy Pumpkin Cinnamon Rolls
Maple Pecan Granola
- 2 cups old fashioned oats
- 4 tablespoons vegetable oil or coconut oil divided
- ¼ cup maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 cup pecan halves or pieces
- ½ teaspoon kosher salt
- Preheat the oven and prep the pan. Preheat your oven to 350F and line a large baking sheet with parchment paper.
- Mix the granola. In a medium bowl, mix together the oats, 3 tablespoons vegetable oil, maple syrup, and cinnamon until well combined. Spread the mixture out over ¾ of the sheet pan.
- Prep the pecans. Add the pecan pieces, remaining 1 tablespoon vegetable oil, and kosher salt to the same bowl and toss to coat. Add the pecans to the remaining ¼ of the sheet pan.
- Bake. Bake for 15 minutes, then stir the pecans and oats together. Bake for an additional 10-15 minutes, or until the granola is golden brown. Remove the granola from the oven and allow it to cool to room temperature for at least 30 minutes.
- Serve. Break the granola into your desired size and store in an airtight container at room temperature for up to 7 days.