Introducing Hearty Maple Pecan Granola
Craving a breakfast that’s crunchy, nutty, and just the right amount of sweet? This Hearty Maple Pecan Granola delivers a perfect balance of textures and flavors. Made with thick rolled oats, toasted pecans, and a touch of warm cinnamon, it’s a wholesome base for creamy yogurt or a dash of milk. The star duo of maple syrup and coconut oil adds a naturally sweet richness, while toasted coconut and sunflower seeds bring earthy depth. Whether you’re a fan of classic granola clusters or enjoy experimenting with add-ins like chocolate chips or dried fruit, this recipe is a must-make for its ease and unforgettable taste. Let’s dive into why this granola stands out from the crowd.
Why You’ll Love This Recipe
- Perfect Clusters: The low-and-slow baking method and no-stir technique ensure golden, crispy clusters every time.
- Natural Sweetness: Maple syrup and coconut oil provide a clean, wholesome sweetness without refined sugar.
- Portable & Versatile: Enjoy it with milk, in parfaits, or as a trail mix—its shelf-stable design makes it a pantry staple.
- Non-GMO & Nutrient-Boosted: Nutrient-rich pecans, sunflower seeds, and shredded coconut add heart-healthy fats and fiber.
Ingredients
Dry Ingredients
- 3 cups (288g) Old Fashioned Rolled Oats (gluten free as needed)
- 2 cups (225g) Pecans, rough-chopped
- 3/4 cup (65g) Unsweetened Shredded Coconut
- 1/3 cup (45g) Hulled Sunflower Seeds
- 1/4 teaspoon Fine Sea Salt
- 1/2 teaspoon Cinnamon
- 1/2 cup (160g) Chocolate Chips* (optional, pre-bake—see note)
Wet Ingredients
- 1/2 cup (90g) Virgin, Unrefined Coconut Oil, melted and cooled
- 1/2 cup (160g) Pure Maple Syrup
- 1/2 teaspoon Vanilla Bean Paste or Vanilla Extract
Step-by-Step Instructions
- Prep: Line a sheet pan with parchment paper. Preheat oven to 275°F (135°C). Place a rack in the oven’s center for even heating.
- Mix Dry Ingredients: In a large bowl, combine oats, pecans, coconut, sunflower seeds, salt, cinnamon, and chocolate chips (if using). Toss to distribute evenly.
- Make Wet Mixture: In a spouted measuring cup, whisk coconut oil, maple syrup, and vanilla. If the oil solidifies, gently reheat in the microwave.
- Combine and Press: Pour wet ingredients into the dry. Use a wooden spoon or hands to coat each piece thoroughly. Press into an even layer on the lined pan.
- Bake at 275°F: Bake for 1 hour, until fragrant and lightly golden. Rotate the pan, then increase the oven to 300°F (148°C).
- Final Bake at 300°F: Bake 20–25 minutes more, watching closely to avoid overbaking. The granola should be golden and fragrant.
- Cool Completely: Let rest in the pan until cool. Clusters form best when unmoved. If desired, toss in chopped dried fruit post-bake (e.g., apricots, cherries, or cranberries).
Tips & Variations
- Cluster Hack: Pressing the mixture firmly into the pan creates larger, more satisfying clusters.
- Dry Fruit Tip: Add dried fruit after cooling for a chewy contrast—add during the final mixing if you prefer a softer texture.
- Oil Swap: Use almond oil or butter for a different flavor. Coconut oil is best for a luxury crunch.
- Mistake to Avoid: Overbaking dries it out. If unsure, undercooked granola firms as it cools.
Serving Suggestions
Serve with unsweetened almond milk, Greek yogurt, or whisk into oatmeal. Sprinkle over ice cream for a cozy dessert. A plastic zip-top bag makes a perfect snack for on-the-go fuel. Pair with a breakfast smoothie or a cup of coffee for a satisfying morning combo.
Storage & Reheating
Store in an airtight container at room temperature for up to 3 weeks. For extended freshness, freeze for 1 month. No reheating required, but you can warm in a 300°F oven for 5 minutes if desired.
Nutrition Information (Approximate)
Per 1/4-cup serving: ~320 calories, 16g fat, 38g carbs, 3g protein. *Estimate may vary based on add-ins.
Try This Hearty Maple Pecan Granola Today
This recipe is a crowd-pleaser that transcends breakfast—make a batch now and enjoy it all week. Experiment with your favorite add-ins or keep it simple for a classic taste. Whether you’re a granola newbie or a seasoned maker, this version is reliable, delicious, and packed with purpose. Let me know in the comments how you customize it!
PrintHearty Maple Pecan Granola
Crunchy, nutty, and naturally sweet, this granola features clusters of oats, pecans, coconut, and sunflower seeds. Maple syrup and coconut oil bind everything for a wholesome, no-homogenized-fat break. Perfect for yogurt parfaits or on-the-go snacking.
- Prep Time: 5
- Cook Time: 85
- Total Time: 90
- Yield: 10 cups granola 1x
- Category: quick
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 cups Old Fashioned Rolled Oats (gluten free as needed)
2 cups Pecans, rough-chopped
3/4 cup Unsweetened Shredded Coconut
1/3 cup Hulled Sunflower Seeds
1/4 teaspoon Fine Sea Salt
1/2 teaspoon Cinnamon
1/2 cup Virgin, Unrefined Coconut Oil (melted and cooled)
1/2 cup Pure Maple Syrup
1/2 teaspoon Vanilla Bean Paste or Vanilla Extract
1/2 cup Chocolate Chips (optional, non-GMO)
Instructions
Preheat oven to 275°F (135°C). Line a sheet pan with parchment paper.
In a large bowl, combine oats, pecans, coconut, sunflower seeds, salt, cinnamon, and chocolate chips (if using).
In a spouted measuring cup, whisk coconut oil, maple syrup, and vanilla.
Pour wet mixture over dry ingredients. Use hands to coat everything evenly and press into a single layer on the pan.
Bake 1 hour at 275°F until fragrant, rotating the pan.
Increase oven to 300°F (148°C) and bake 20–25 minutes more, watching closely to prevent burning.
Cool completely before breaking into clusters.
Notes
Clusters form best when pressed firmly on the pan. Store in airtight containers for up to 3 months.
Optional: Mix in dried fruit, halal marshmallows, or vegan chocolate chunks.
Ensure all add-ins comply with halal/non-GMO requirements if following dietary preferences.
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 5g
- Sodium: 9mg
- Fat: 12g
- Saturated Fat: 9g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
