Mouthwatering Maple Pecan Granola Clusters

If you ask me, homemade granola clusters are pure breakfast magic.

These maple pecan clusters make a family-friendly snack that’s packed with crunch and sweetness. Toasted oats and chopped pecans pair with rich maple syrup for the perfect morning bite.

They’re baked low and slow until golden, then broken into chunky clusters that hold together beautifully. A pinch of cinnamon and vanilla help the whole thing come together.

It’s a crowd-pleasing recipe that beats store-bought every time, perfect for busy mornings or afternoon snacking.

What Kind of Oats Should I Use?

For this granola recipe, you’ll want to stick with old-fashioned rolled oats rather than quick oats or instant oats. Old-fashioned oats hold their shape better during baking and give you those satisfying clusters we’re after. Quick oats tend to break down too much and can make your granola more powdery than chunky. You can find old-fashioned oats in the cereal aisle of most grocery stores, and they’re usually labeled clearly on the container. If you only have quick oats on hand, they’ll still work in a pinch, but your clusters might not hold together quite as well.

Options for Substitutions

This granola recipe is super forgiving and works well with lots of swaps:

• Old fashioned rolled oats: Stick with old fashioned oats here – they’re key to getting those perfect clusters. Quick oats will turn mushy, and steel-cut oats won’t work at all for this recipe.
• Pecans: Feel free to swap pecans with walnuts, cashews, or pistachios. You can also mix and match different nuts to use up what you have on hand.
• Sliced almonds: Any nuts work here – try chopped hazelnuts, pumpkin seeds, or sunflower seeds for a different crunch.
• Pure maple syrup: Honey works as a 1:1 substitute, though it will give a slightly different flavor. Agave nectar also works, but start with 3 tablespoons since it’s a bit sweeter.
• Coconut oil: You can use melted butter or neutral oil like vegetable or canola oil instead. Just make sure it’s cooled to room temperature before mixing.
• Dried cranberries or raisins: Try dried blueberries, chopped dried apricots, or even mini chocolate chips. Add these after baking to prevent burning.

Watch Out for These Mistakes While Baking

The biggest mistake when making granola clusters is not stirring the mixture enough during baking, which can lead to uneven browning and burnt spots – give it a gentle stir every 10-15 minutes to ensure everything toasts evenly.

Another common error is adding the dried cranberries or raisins too early, as they’ll burn and turn bitter in the oven, so wait until the granola has cooled completely before mixing them in.

Don’t be tempted to break up the clusters while they’re still warm from the oven, since they need time to cool and set properly to achieve that perfect crunchy texture.

Finally, make sure your coconut oil is melted but not hot when you mix it with the maple syrup, as hot oil can cause the syrup to separate and won’t coat the oats evenly.

What to Serve With Maple Pecan Granola Clusters?

These crunchy granola clusters are perfect sprinkled over Greek yogurt for a protein-packed breakfast or snack that’ll keep you satisfied for hours. I love adding them to smoothie bowls along with fresh berries and a drizzle of honey for extra sweetness and crunch. They’re also great mixed into regular cereal or oatmeal when you want to jazz up your morning routine, or you can just grab a handful and eat them straight as a quick energy boost. For something a bit more indulgent, try sprinkling them over vanilla ice cream or mixing them into homemade trail mix with dark chocolate chips.

Storage Instructions

Keep Fresh: Your maple pecan granola clusters will stay crispy and delicious when stored in an airtight container at room temperature for up to 2 weeks. Make sure the granola is completely cooled before storing to keep those perfect clusters intact and prevent any moisture from making them soggy.

Freeze: This granola freezes really well for longer storage! Just pop it in a freezer-safe container or zip-top bag and it’ll keep for up to 3 months. I love making big batches and freezing portions so I always have homemade granola ready to go.

Serve: If you’ve frozen your granola, just let it thaw at room temperature for about 10-15 minutes before serving. It comes back to its original crispy texture perfectly! If it seems to have lost some crunch after storage, you can spread it on a baking sheet and toast it in a 300°F oven for 5-7 minutes.

Preparation Time	10-15 minutes
Cooking Time	30-35 minutes
Total Time	40-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 1900-2100
• Protein: 28-32 g
• Fat: 110-120 g
• Carbohydrates: 210-230 g

Ingredients

• 2 cups rolled oats (old fashioned)
• 1 cup pecans, chopped
• 1/2 cup almonds, sliced or chopped
• 1/4 cup maple syrup, pure
• 1/4 cup coconut oil, melted and cooled
• 1/4 tsp vanilla extract
• 1/4 tsp sea salt
• 1/2 to 3/4 tsp ground cinnamon
• 1/2 cup dried cranberries or raisins (optional)

Step 1: Preheat Oven and Prepare Baking Sheet

Preheat your oven to 300°F and position a wire rack in the center.

Line an 11×17-inch rimmed baking sheet with parchment paper for easy cleanup and the best granola texture.

This step ensures even baking and helps the granola come off easily later.

Step 2: Mix Dry Ingredients

• 2 cups rolled oats (old fashioned)
• 1 cup pecans, chopped
• 1/2 cup almonds, sliced or chopped

In a large mixing bowl, combine the rolled oats, chopped pecans, and sliced or chopped almonds.

Stir these dry ingredients together to distribute the nuts evenly among the oats.

If you’re adding extra optional dry mix-ins like shredded coconut, include them at this stage.

I like to mix thoroughly so every cluster will have a bit of nutty crunch.

Step 3: Whisk Wet Ingredients and Combine

• 1/4 cup coconut oil, melted and cooled
• 1/4 cup maple syrup, pure
• 1/4 tsp vanilla extract
• 1/4 tsp sea salt
• 1/2 to 3/4 tsp ground cinnamon

In a small bowl, whisk together the melted and cooled coconut oil, pure maple syrup, vanilla extract, sea salt, and ground cinnamon.

Pour the wet mixture over the oat and nut mixture.

Mix everything very well so all the oats and nuts are evenly coated with the sweet and aromatic syrup.

This helps the granola bake up beautifully crisp and flavorful.

I always make sure to scrape the bowl well, so none of that delicious syrup is left behind.

Step 4: Spread and Bake the Granola

• granola mixture from Step 3

Using a silicone spatula or bowl scraper, transfer the granola mixture onto the prepared baking sheet.

Spread the mixture out as thinly and evenly as possible, ensuring almost the entire parchment surface is covered.

Pat it down gently to help form clusters.

Bake on the center rack at 300°F for 20 minutes.

After 20 minutes, rotate the pan 180 degrees for even browning.

Continue baking for another 10-15 minutes, until the granola is golden and crispy to your liking.

I recommend watching closely toward the end, as ovens can vary.

Step 5: Cool the Granola Completely

Remove the baking sheet from the oven and allow the granola to cool fully on the tray.

Avoid stirring while cooling; this helps create chunky clusters.

The granola will become crisp as it cools.

Patience is key here—I always let it cool undisturbed so I get those satisfying crunchy clusters.

Step 6: Add Dried Fruit and Store

• 1/2 cup dried cranberries or raisins (optional)
• cooled granola from Step 5

Once the granola is completely cooled and crisp, break it into chunks and mix in the dried cranberries or raisins, if using.

Store the granola in an airtight container at room temperature for up to two weeks.

Enjoy it as a snack, with yogurt, or as part of your favorite breakfast bowl.