Golden Maple Pecan Granola Bars

If you ask me, homemade granola bars are way better than store-bought ones.

These maple pecan granola bars make a perfect snack that’s packed with wholesome ingredients and natural sweetness. Crunchy pecans and rolled oats pair with rich maple syrup for that cozy fall flavor.

They’re held together with a simple mixture of nut butter and honey, then baked until golden. A sprinkle of sea salt and some mini chocolate chips help the whole thing come together.

They’re a family-friendly treat that’s actually good for you, perfect for lunch boxes or afternoon snacking.

What Kind of Pecans Should I Use?

For these granola bars, pecan halves work perfectly since they give you nice chunky pieces that hold up well during baking. You can definitely use pecan pieces if that’s what you have on hand, but halves tend to stay more intact and give better texture. Fresh pecans will always taste better than older ones, so give them a quick taste test before using – they should be sweet and buttery, not bitter or stale. If your pecans seem a little soft, you can toast them lightly in a dry pan for a few minutes to bring back some crispness before adding them to your granola bar mixture.

Options for Substitutions

These granola bars are pretty forgiving when it comes to swaps, so here’s what you can try:

• Pecan halves: Feel free to use walnuts, almonds, or even a mix of your favorite nuts. You can also substitute with sunflower seeds or pumpkin seeds for a nut-free option.
• Quick-cooking oats: If you only have old-fashioned oats, just pulse them in a food processor a few times to break them up slightly. Regular rolled oats will work too, but the bars might be a bit chewier.
• Pecan butter: Almond butter or peanut butter work great here. If you’re going nut-free, try sunflower seed butter or tahini – just keep in mind the flavor will be different.
• Maple syrup: Honey is an easy swap and will give you similar results. You could also try agave nectar, though it’s a bit thinner so your bars might be slightly less firm.
• Fine sea salt: Regular table salt works fine – just use a little less since it’s saltier than sea salt. If your nut butter is already salted, cut back on the salt by half.

Watch Out for These Mistakes While Baking

The biggest mistake when making granola bars is not pressing the mixture firmly enough into the pan, which leads to crumbly bars that fall apart when you try to cut them – use the back of a measuring cup or your hands to really pack it down tight.

Another common error is cutting the bars too soon after baking; let them cool completely in the pan for at least 2 hours, or even better, chill them in the refrigerator for 30 minutes to help them set properly.

Don’t skip toasting your pecans beforehand, as this simple step brings out their natural oils and gives your bars much better flavor and crunch.

Finally, make sure your nut butter is at room temperature and well-stirred before mixing – cold or separated nut butter won’t bind the ingredients together properly, leaving you with bars that won’t hold their shape.

What to Serve With Maple Pecan Granola Bars?

These maple pecan granola bars are perfect for breakfast on the go, especially when paired with a hot cup of coffee or your favorite morning tea. I love packing them in lunch boxes alongside some fresh fruit like sliced apples or berries for a balanced snack that keeps you satisfied. They also make a great afternoon pick-me-up with a glass of cold milk or even crumbled over Greek yogurt for extra crunch. For a cozy evening treat, try warming one up slightly and serving it with a scoop of vanilla ice cream.

Storage Instructions

Store: These maple pecan granola bars keep really well at room temperature in an airtight container for up to a week. I like to cut parchment paper to fit between layers so they don’t stick together. They’re perfect for grabbing on busy mornings or packing in lunch boxes.

Refrigerate: If you want them to last longer or prefer a firmer texture, store the bars in the fridge for up to 2 weeks. They’ll be a bit more solid when cold, but they soften up quickly at room temperature. I actually love eating them straight from the fridge on hot summer days!

Freeze: You can freeze these bars for up to 3 months by wrapping them individually in plastic wrap or storing them in a freezer-safe container with parchment between layers. Just thaw them at room temperature for about 20 minutes before eating, and they taste just as good as fresh.

Preparation Time	15-30 minutes
Cooking Time	10-15 minutes
Total Time	25-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2850-3050
• Protein: 60-70 g
• Fat: 175-190 g
• Carbohydrates: 270-290 g

Ingredients

For the bars:

• 2 cups quick-cook oats or old-fashioned oats, pulsed
• 1 tsp ground cinnamon
• 1/2 tsp fine sea salt (reduce if using salted nut butter or table salt)
• 1 cup creamy nut butter (pecan, almond, or peanut)
• 1/2 cup maple syrup or honey
• 1 1/2 tsp vanilla extract
• 4 oz chopped pecan halves

For the topping:

• 16 pecan halves (from the 1 1/4 cups total)

Step 1: Prepare the Pan

Line a 9-inch square baking pan with a strip of parchment paper, making sure it fits neatly across the base.

This will help you lift the bars out easily and ensures cleaner edges when slicing.

Step 2: Toast and Chop the Pecans

• 4 oz chopped pecan halves
• 16 pecan halves (from the 1 1/4 cups total)

In a medium skillet over medium heat, toast the chopped pecan halves, stirring frequently, until they smell fragrant and are lightly browned, about 4 to 7 minutes.

Take care not to burn them!

Transfer the toasted pecans to a cutting board to cool.

Then select 16 of the prettiest pecan halves and set them aside for garnish.

Roughly chop the rest of the toasted pecans.

Step 3: Mix the Dry Ingredients

• 2 cups quick-cook oats or old-fashioned oats, pulsed
• 1 tsp ground cinnamon
• 1/2 tsp fine sea salt (reduce if using salted nut butter or table salt)

In a large mixing bowl, combine the pulsed oats, ground cinnamon, and fine sea salt.

Stir until the ingredients are well blended.

Step 4: Blend the Wet Ingredients

• 1 cup creamy nut butter (pecan, almond, or peanut)
• 1/2 cup maple syrup or honey
• 1 1/2 tsp vanilla extract

Measure out the creamy nut butter in a 2-cup liquid measuring cup.

Add the maple syrup or honey and vanilla extract on top.

Whisk everything together until the mixture is smooth and well-blended.

If your nut butter is very thick and hard to mix, gently warm the mixture in the microwave or on the stovetop to help combine.

I like to use maple syrup for a subtle, earthy sweetness, but honey works nicely as well.

Step 5: Combine and Finish the Granola Bar Mixture

• wet mixture from Step 4
• dry mixture from Step 3
• chopped pecans from Step 2

Pour the blended wet ingredients (from Step 4) into the bowl with the dry ingredients (from Step 3).

Use a big spoon to combine until the mixture is even and no dry oats remain.

Stir in the chopped pecans (from Step 2) until evenly distributed.

If the mixture seems too wet, stir in a few additional oats; if it feels too dry, especially with thick nut butters, drizzle in a tablespoon of honey or maple syrup to help everything stick.

Step 6: Shape and Garnish the Bars

• granola bar mixture from Step 5
• reserved pecan halves from Step 2

Transfer the mixture to the prepared pan (from Step 1).

Use your spoon to spread it out, then cover the bottom of a sturdy glass with a strip of parchment paper and firmly press the mixture down until it is very compact and even.

Press the reserved pecan halves (from Step 2) into the surface in 4 even rows and 4 even columns to nicely garnish each bar.

Step 7: Chill, Slice, and Store the Bars

Cover the pan and refrigerate for at least 1 hour, or overnight.

This chilling time helps the oats absorb moisture and the bars to firm up for easy slicing.

When ready to serve, lift the bars out using the parchment paper and slice into 16 squares.

For portability, wrap individual bars in parchment or plastic.

The bars last well for a couple of days at room temperature, but I recommend wrapping and freezing them for the best flavor and longest shelf life.