Chunky, crunchy clusters of oats, pecans, and coconut sweetened with pure maple syrup
Maple Pecan Granola
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Servings
12
6 cups
Difficulty
Easy
Cost
Moderate
$$
Maple Pecan Granola
Chunky, crunchy clusters of oats, pecans, and coconut sweetened with pure maple syrup
★4.1(7)
This homemade maple pecan granola bakes into big, crunchy clusters with a golden sheen. Made with whole oats, toasted pecans, coconut flakes, and real maple syrup for natural sweetness.
10m
Prep Time
35m
Cook Time
45m
Total Time
12
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Store-bought granola cannot hold a candle to homemade. When you make it yourself, you control the sweetness, the chunk size, and the ingredients — no mystery oils or preservatives in sight.
This maple pecan version is all about achieving those coveted big clusters. The secret is pressing the granola flat before baking, resisting the urge to stir while it cooks, and letting it cool completely before breaking it apart. The result is a pan of deeply golden, crunchy clusters that shatter satisfyingly with every bite.
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup raw pecan halves, roughly chopped
- 1/2 cup unsweetened coconut flakes
- 1/3 cup pure maple syrup
- 1/4 cup coconut oil, melted
- 2 tablespoons light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 large egg white, lightly beaten
- 1/2 cup dried cranberries (added after baking)
Instructions
- 1
Preheat oven to 325°F. Line a large rimmed baking sheet with parchment paper.
- 2
Combine oats, pecans, coconut flakes, cinnamon, and salt in a large bowl.
- 3
In a small bowl, whisk together maple syrup, melted coconut oil, brown sugar, and vanilla extract.
- 4
Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.
- 5
Add the lightly beaten egg white and stir until the mixture feels slightly sticky and cohesive.
- 6
Spread the granola onto the prepared baking sheet and press it firmly into an even layer using a spatula or the bottom of a measuring cup.
- 7
Bake for 30 to 35 minutes, rotating the pan halfway through, until the granola is deep golden brown. Do not stir at any point during baking.
- 8
Let the granola cool completely on the baking sheet, about 30 minutes. It will crisp up as it cools. Break into clusters and toss with dried cranberries.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Substitutions
PecansWalnuts or almonds
Any nut works well. Chop larger nuts to roughly the same size.
Coconut oilNeutral vegetable oil
Grapeseed or avocado oil work if you want to avoid coconut flavor.
Dried cranberriesRaisins or chopped dried apricots
Any dried fruit can be swapped in equal amounts.
Tips & Storage
Pro Tips
Do not stir the granola while baking — this is the key to big clusters.
Press the granola very firmly into the pan for maximum cluster formation.
Add dried fruit only after baking so it does not burn and harden.
Store in an airtight container to maintain crunchiness.
Storage
Store in an airtight container at room temperature for up to 3 weeks.
Reheating
Granola is eaten at room temperature. If it loses crunch, spread on a baking sheet and bake at 300°F for 5 minutes.
Nutrition Facts
Per serving (1/2 cup) · 12 servings
Calories240
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein5g
Carbohydrates30g
Fat12g
Fiber3g
Sugar10g
Sodium100mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why is my granola not crunchy?
- It may not have baked long enough, or it was stirred during baking. Also make sure it cooled completely before breaking apart.
- Can I use honey instead of maple syrup?
- Yes, honey works well and produces a slightly different flavor. It may brown faster, so watch carefully.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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