Classic Maple Cinnamon Pecan Granola

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.

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

• 1/8 tsp salt (enhances sweetness and flavor)
• 1 1/2 tsp ground cinnamon (freshly ground for best aroma)
• 3/4 cup pecan halves (for better texture than pieces)
• 2 cups old-fashioned oats (rolled oats, not instant)
• 1/4 cup coconut oil (melted)
• 3 tbsp maple syrup (pure maple syrup preferred for authentic flavor)
• 1 tsp vanilla extract

Step 1: Prepare Your Mise en Place and Preheat

• 2 cups old-fashioned oats
• 3/4 cup pecan halves
• 1/4 cup coconut oil
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/8 tsp salt

Start by preheating your oven to 325°F and lining a baking sheet with parchment paper—this prevents sticking and makes cleanup easier.

While the oven heats, measure out all your ingredients: oats, pecan halves, coconut oil, maple syrup, vanilla extract, cinnamon, and salt.

Having everything ready before you start mixing ensures a smooth workflow and prevents any ingredient from being forgotten.

Step 2: Create the Wet Ingredient Base

• 1/4 cup coconut oil
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/8 tsp salt

In a small pot over low heat, combine the coconut oil, maple syrup, vanilla extract, cinnamon, and salt.

Stir gently until the coconut oil is completely melted and all ingredients are well combined—this takes about 2-3 minutes.

I like to use freshly ground cinnamon here because the aroma is so much more vibrant and it really elevates the final granola.

Don’t let the mixture get too hot; you’re just looking to blend everything smoothly.

Step 3: Combine Dry Ingredients and Coat with Wet Mixture

• wet ingredient mixture from Step 2
• 2 cups old-fashioned oats
• 3/4 cup pecan halves

In a large bowl, combine the oats and pecan halves.

Pour the warm wet ingredient mixture from Step 2 over the oats and pecans, then stir thoroughly until every oat is coated and the mixture is evenly distributed.

Take your time here—good stirring ensures even baking and prevents dry pockets in your finished granola.

The mixture should look wet and clumpy at this stage, which is exactly what you want.

Step 4: Spread and Bake with Midway Stirring

• granola mixture from Step 3

Spread the granola mixture in an even layer across your prepared baking sheet, pressing it down lightly so it bakes into clusters.

Bake at 325°F for 20 minutes total, stirring the granola halfway through (around the 10-minute mark).

I stir it from the edges toward the center because the edges brown faster—this prevents burning and ensures even toasting.

By stirring halfway, you’ll get that perfect mix of golden clusters and individual pieces.

Step 5: Cool and Break into Pieces

Remove the granola from the oven when it’s golden brown and fragrant.

Spread it out on the baking sheet or transfer it to a clean surface and let it cool completely for at least 15-20 minutes—the granola will crisp up as it cools, so don’t break it apart while it’s still warm or it will crumble.

Once completely cooled, break it into your desired cluster sizes with your hands or a wooden spoon.

Store in an airtight container for up to 2 weeks.