Crunchy Homemade Maple Pecan Granola

Golden oats, toasted pecans, and warm cinnamon make this Crunchy Homemade Maple-Pecan Granola a wonderfully simple breakfast or snack. The granola bakes slowly so the oats dry out evenly while the maple syrup creates a lightly sweet coating and crisp clusters.

It’s easy to prepare with one mixing bowl and a sheet pan, and the finished granola keeps well in an airtight container. Serve it with yogurt, milk, fruit, or enjoy a handful whenever you need a quick pantry snack.

Why You’ll Love This Recipe

• Makes about 7 cups, or 14 servings of ½ cup each.
• Uses one mixing bowl and one parchment-lined sheet pan.
• A slow bake creates a dry, crisp texture with golden clusters.
• Pure maple syrup and toasted pecans provide naturally rich flavor.
• The cooled granola stores at room temperature for up to 3 weeks.

Ingredients

• 3 cups (288 g) old-fashioned rolled oats
• 2 cups (225 g) roughly chopped pecans
• ¾ cup (65 g) unsweetened shredded coconut
• ⅓ cup (45 g) hulled sunflower seeds
• ¼ tsp fine sea salt
• ½ tsp ground cinnamon
• ½ cup (90 g) virgin, unrefined coconut oil, melted and cooled
• ½ cup (160 g) pure maple syrup
• ½ tsp vanilla bean paste or vanilla extract

Use old-fashioned rolled oats rather than quick or instant oats. They keep their shape during the long bake and provide the hearty crunch this granola is meant to have.

The coconut oil should be melted but not hot. If it begins to firm up before mixing, gently warm it again until it is liquid.

How to Make This Recipe

Step 1: Prepare the Pan and Dry Ingredients

Set a rack in the center of the oven and preheat it to 275°F (135°C). Line a sheet pan with parchment paper. In a large mixing bowl, combine the oats, chopped pecans, shredded coconut, sunflower seeds, salt, and cinnamon.

Stir thoroughly so the nuts and seeds are spread evenly throughout the oats. Breaking up any large clumps of coconut now helps the finished granola bake more evenly.

Step 2: Mix the Maple Coating

Pour the melted, cooled coconut oil into a spouted measuring cup or small bowl. Add the maple syrup and vanilla, then stir until combined. The mixture may separate slightly, which is normal.

Pour the maple mixture over the dry ingredients. Use a wooden spoon or spatula to mix carefully until every oat, pecan, and seed looks lightly coated. Dry patches can remain chewy instead of crisp.

Pro Tip: Take an extra minute to scrape the bottom of the bowl while mixing. The maple coating often settles there.

Step 3: Press and Begin Baking

Transfer the mixture to the parchment-lined sheet pan. Spread it into one even layer, then gently press it down with the spatula. Place the pan in the preheated oven and bake at 275°F for 1 hour.

At the end of this first stage, the granola should look slightly golden and smell fragrant, but it may still feel soft. Do not stir it during baking if you want larger clusters.

Step 4: Finish Baking and Cool Completely

Rotate the pan and increase the oven temperature to 300°F (148°C). Continue baking for 20–25 minutes, watching closely during the final 20 minutes. The granola is ready when it looks golden, dry, and fragrant.

Remove the pan from the oven. The granola may still be soft when hot, so don’t judge the final crunch immediately. Let it cool completely on the pan before breaking it into clusters and transferring it to an airtight container.

Common mistake: Storing granola while it is still warm traps steam inside the container. That can make the clusters soft or sticky.

Expert Tips for Better Results

• Use thick old-fashioned rolled oats for a sturdy texture and substantial crunch.
• Spread the mixture evenly so the edges do not brown much faster than the center.
• Avoid stirring during baking when large clusters are important.
• Watch the final baking stage closely because ovens vary in temperature.
• Remove the granola when it is golden and dry-looking, even if it still feels slightly soft.
• Cool it completely before breaking it apart or sealing it in a container.

Variations

• Mini chocolate-chip version: Stir ½ cup mini chocolate chips into the dry ingredients before baking. The chips will soften and partially melt into the warm granola.
• Dried-fruit version: After the granola has cooled completely, stir in chopped dried apricots, sour cherries, cranberries, or raisins.
• Cluster-style version: Keep the mixture pressed into one layer and avoid stirring during baking for larger pieces.

These additions change the flavor and texture slightly, but they keep the main maple-pecan character intact.

Serving Suggestions

• Spoon the granola over Greek yogurt for a crunchy contrast to the creamy base.
• Serve it with cold milk for a simple homemade breakfast cereal.
• Layer it with yogurt and fresh fruit in a glass for an easy breakfast parfait.
• Sprinkle it over baked apples, pears, or roasted peaches for extra texture.
• Pack a small portion for a shelf-stable snack during travel, work, or school.

Storage and Reheating

Let the granola cool completely before storing it. Transfer it to a covered airtight container and keep it at room temperature for up to 3 weeks.

To freeze it, place the fully cooled granola in a freezer-safe airtight container and freeze for up to 1 month. Thaw it at room temperature while sealed, then check that it remains dry before serving.

The approved recipe does not require routine reheating. If the granola becomes soft, spread it on a parchment-lined sheet pan and bake briefly at 300°F (150°C) until dry again. Watch it closely so the nuts and maple coating do not over-brown.