Hearty 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
Find it online: https://yumandrun.com/hearty-maple-pecan-granola-recipe/