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Homemade Maple Pecan Granola Recipe for Crunchy Breakfast

Sweet maple, crunchy pecans, plump raisins and a touch of cinnamon make this homemade Maple Pecan Granola an ideal yogurt topper, breakfast cereal, or grab-and-go snack. Ready in under 10 minutes of prep time.

Maple Pecan Granola on baking sheet with granola filled jar pouring out.

This recipe was published in 2015 and updated in June 2021.

There’s something irresistible about warm, homemade granola. Fresh from the oven, slightly cooling, it’s the perfect snack—often eaten by the handful before it’s even fully cooled. This Maple Pecan Granola is simple to make, more budget-friendly than store-bought versions, and easily customized.

What’s the key to a crunchy granola?

Several small techniques make a big difference in crunch and texture:

  • Bake at a low temperature. I use 300°F so the granola cooks slowly and dries out evenly, which helps avoid burning while developing a golden crunch.
  • Optional egg white. Whisking in an egg white before baking can encourage extra clumping and crunch. I don’t use one for this recipe, but it’s a useful trick if you like clusters.
  • Don’t crowd the pan. Spread the mixture in a thin, even layer. Use two sheet pans if needed so the air can circulate and the granola crisps up rather than steams.

Ingredients and swaps

  • Rolled oats: Use old-fashioned rolled oats (not quick oats). Choose certified gluten free oats if you need a gluten-free version.
  • Pecans: Raw pecan halves or pieces work well.
  • Maple syrup: Use real maple syrup for rich flavor; honey or another liquid sweetener can be substituted if preferred.
  • Almonds: Slivered almonds are used here, but chopped or whole almonds are fine.
  • Raisins: Optional—add them for chew and sweetness, or leave them out.
  • Vanilla: Use pure vanilla extract for the best flavor.
  • Cinnamon: Any cinnamon is fine; Ceylon has a delicate flavor if you prefer.
  • Oil: Canola oil is used for a neutral flavor; coconut oil also works if you like its aroma.
  • Sea salt: A small pinch balances the sweetness.
Maple pecan granola on sheet pan with spoon.

Is this recipe gluten free?

Yes—use certified gluten free rolled oats and the recipe is suitable for a gluten-free diet. If you need a nut-free option, consider other recipes designed for that need.

Granola is quick and forgiving to make. It takes little time to prepare, and it stores well in an airtight container once cooled.

How to serve this Maple Pecan Granola

  • Sprinkle over yogurt or layer into parfaits.
  • Use as an ice cream topping for extra crunch—especially good on vanilla or butter pecan ice cream.
  • Spoon onto smoothie bowls for texture and flavor.
  • Snack straight from the jar—by the handful is always a winner.
  • Try it on breakfast sweet potatoes with yogurt for a sweet-savory breakfast bowl.

Other granola recipes

  • SIMPLE CRUNCHY PEANUT BUTTER GRANOLA
  • CHOCOLATE GRANOLA WITH PISTACHIOS AND SEA SALT
  • NUT FREE BLUEBERRY MUFFIN GRANOLA
  • BANANA BREAD GRANOLA
  • COCONUT ALMOND GRANOLA

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Maple Pecan Granola

By: Lorie Yarro
Sweet maple, crunchy pecans, raisins and a hint of cinnamon make this Maple Pecan Granola the perfect yogurt topper, morning cereal or snack.
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12

Ingredients

  • 3 cups Old Fashioned Rolled Oats regular or gluten free depending on your needs
  • 1 cup raw pecan halves/pieces
  • 1/2 cup almond slivers
  • 1/2 cup raisins
  • 1 T vanilla
  • 1 T ground cinnamon
  • 1/2 cup Maple Syrup
  • 1/3 cup canola oil
  • 1/4 tsp sea salt

Instructions

  • Preheat the oven to 300° F.
  • Combine oats, cinnamon, raisins, almonds, pecans, and salt in a large mixing bowl.
  • In a separate bowl, whisk together the oil, vanilla and maple syrup until combined.
  • Pour the liquid mixture over the dry ingredients and stir until everything is evenly coated.
  • Spread the mixture in an even layer on a parchment-lined cookie sheet. Bake for 45 minutes, stirring or shifting the granola every 15 minutes for even browning.
  • Allow the granola to cool completely to crisp up, then store in an airtight container.

Notes

Raisins can become chewy during baking; add them halfway through if you prefer less chew. For larger clusters, reduce the oats to about 2 3/4 cups and avoid stirring during baking.

Nutrition

Calories: 279 kcal,
Carbohydrates: 30 g,
Protein: 5 g,
Fat: 16 g,
Saturated Fat: 1 g,
Trans Fat: 1 g,
Sodium: 53 mg,
Potassium: 227 mg,
Fiber: 4 g,
Sugar: 9 g,
Vitamin A: 7 IU,
Vitamin C: 1 mg,
Calcium: 52 mg,
Iron: 1 mg

Nutrition information is automatically calculated and should be used as an approximation.



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