Finding a breakfast that’s both nutritious and satisfying can feel like an uphill battle, especially when you’re juggling work deadlines and getting the kids ready for school. Store-bought granola often comes loaded with sugar and artificial ingredients, while the healthy options can taste like cardboard and cost a small fortune.
That’s where this maple cinnamon pecan granola comes to the rescue: it’s naturally sweet without being overly sugary, takes just minutes to throw together, and fills your kitchen with the most amazing smell while it bakes.
Why You’ll Love This Maple Cinnamon Pecan Granola
- Quick and easy to make – Ready in just 30-35 minutes, this homemade granola is so much faster than you’d think and way better than store-bought versions.
- Simple, wholesome ingredients – Made with just 7 basic ingredients you probably already have in your pantry, including real maple syrup and warm cinnamon.
- Naturally sweetened – No refined sugar here – just pure maple syrup gives this granola the perfect amount of sweetness without being overpowering.
- Perfect for meal prep – Make a big batch and store it for easy breakfasts all week long, whether you eat it with yogurt, milk, or just by the handful.
- Customizable and budget-friendly – You can easily swap the pecans for whatever nuts you have on hand, and making your own granola costs way less than buying it at the store.
What Kind of Oats Should I Use?
For this granola recipe, old-fashioned rolled oats are your best bet since they hold their shape well during baking and give you those perfect crunchy clusters we all love. Quick oats will work in a pinch, but they tend to break down more and won’t give you the same satisfying texture. Steel-cut oats are too hard and won’t cook properly in the oven, so definitely skip those for this recipe. Make sure your oats are fresh – stale oats can make your granola taste flat and won’t crisp up as nicely when baked.
Options for Substitutions
This granola recipe is pretty forgiving when it comes to swaps – here are some easy substitutions:
- Pecans: Feel free to swap pecans for any nuts you have on hand like walnuts, almonds, or cashews. You can even use a mix of different nuts for variety.
- Refined coconut oil: If you don’t have coconut oil, melted butter works great and adds a rich flavor. You can also use vegetable oil or melted ghee in the same amount.
- Pure maple syrup: Honey is the easiest swap here – use the same amount. You could also try agave nectar, though it’s a bit sweeter, so start with 2 tablespoons and taste.
- Oats: Stick with old-fashioned rolled oats for the best texture. Quick oats will work but might make your granola a bit more crumbly, and instant oats aren’t recommended as they’ll get mushy.
- Cinnamon: You can reduce the cinnamon to 1 teaspoon if you prefer less spice, or add a pinch of nutmeg or cardamom for extra warmth.
Watch Out for These Mistakes While Baking
The biggest mistake when making granola is not stirring it frequently enough during baking, which leads to burnt edges and undercooked centers – give it a good stir every 10-15 minutes to ensure even browning.
Another common error is pulling the granola out too early when it still looks soft, but remember that it will continue to crisp up as it cools, so look for a light golden color rather than waiting for it to feel crunchy in the oven.
To prevent your pecans from burning before the oats are done, consider adding them halfway through the baking time, and make sure your coconut oil is melted but not hot when you mix everything together to avoid clumping.
For the best texture, let the granola cool completely on the baking sheet before breaking it into clusters – this patience will reward you with those perfect crunchy chunks we all love.
What to Serve With Maple Cinnamon Pecan Granola?
This granola is perfect sprinkled over Greek yogurt with fresh berries for a protein-packed breakfast or snack. I love adding it to smoothie bowls for extra crunch, or just eating it with cold milk like cereal on busy mornings. It also makes a great topping for oatmeal or overnight oats if you want to double up on the cozy breakfast vibes. For something a little different, try sprinkling it over vanilla ice cream or mixing it into pancake or muffin batter for added texture and flavor.
Storage Instructions
Store: Keep your homemade granola in an airtight container at room temperature for up to 2 weeks. I like using a glass jar or sealed container to maintain that perfect crunch. Make sure it’s completely cooled before storing, or it might get a bit soft from trapped steam.
Freeze: This granola freezes really well for longer storage! Pop it in a freezer-safe bag or container and it’ll stay fresh for up to 3 months. I love making big batches and freezing portions so I always have some ready for busy mornings.
Refresh: If your granola loses some of its crunch after a few days, just spread it on a baking sheet and toast it in a 300°F oven for 5-10 minutes. Let it cool completely and it’ll be crispy again, just like when you first made it!
| Preparation Time | 10-15 minutes |
| Cooking Time | 20 minutes |
| Total Time | 30-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 20-24 g
- Fat: 88-98 g
- Carbohydrates: 170-190 g
Ingredients
- 2 cups old-fashioned oats
- 3/4 cup pecan halves or pieces
- 1/4 cup coconut oil (refined)
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/8 tsp salt
Step 1: Prepare for Baking
Preheat your oven to 325°F (163°C).
Line a baking sheet with parchment paper and set it aside to make cleanup easier and prevent sticking.
Step 2: Melt and Combine Wet Ingredients
- 1/4 cup coconut oil (refined)
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/8 tsp salt
In a small saucepan over low heat, combine the coconut oil, maple syrup, vanilla extract, ground cinnamon, and salt.
Stir continuously until the coconut oil is melted and the mixture is evenly blended.
This helps ensure all the flavors are well incorporated in the granola.
Step 3: Mix Oats and Pecans
- 2 cups old-fashioned oats
- 3/4 cup pecan halves or pieces
In a large mixing bowl, combine the old-fashioned oats and pecans.
If you like, chop half of the pecans into smaller pieces and leave the rest whole to add texture.
Mixing the oats and pecans before adding the wet ingredients helps them toast more evenly.
Step 4: Combine Wet and Dry Ingredients
- melted coconut oil mixture from Step 2
- oat and pecan mixture from Step 3
Pour the melted coconut oil mixture from Step 2 over the oat and pecan mixture from Step 3.
Stir well to make sure all the dry ingredients are evenly coated with the sweet, spiced liquid.
I like to mix thoroughly with my hands at the end to ensure every oat and pecan is coated for the best flavor.
Step 5: Bake the Granola
- granola mixture from Step 4
Spread the granola mixture from Step 4 evenly and as thinly as possible onto the prepared baking sheet.
Bake in the preheated oven for 20 minutes, rotating halfway if needed for even browning.
The thinner you spread the mixture, the crunchier your granola will be—just how I like it!
Step 6: Cool and Break into Clusters
Let the granola cool completely on the baking sheet without disturbing it.
Once fully cooled—it’s important for crunchy clusters—break it into chunks of your desired size.
Store in an airtight container.
