Easy Maple Pecan Granola You Can Make At Home
This delicious maple pecan granola recipe combines a variety of whole ingredients for a wholesome and easy meal at home. Paired with the wonderful aromas of vanilla and cinnamon, it is both delicious and simple to make. Let me show you how!
Anyone seen the cost of quality granola at the grocery store lately?
Yikes.
If you are a granola fan like me, the good news is is that it is very easy to make your own granola at home, with delicious and quality ingredients you can feel good about, all without breaking the bank. Whew!
This is my favorite basic recipe for a quick and easy homemade maple pecan granola, and one that I’ve used A LOT over the years. It’s very easy to make at home yourself, and I usually make a double batch of it because my family goes through it so quickly! It’s THAT good and makes for a hearty breakfast or snack anytime of day.
Why You’ll Love It
- The beauty of this granola is that it works as a great “base” recipe, meaning you can switch out a lot of the ingredients to meet your preferences. I’ve used a lot of different dried fruits, nuts, seeds… you name it and it’s always turned out great. I once added in a cup each of dried cherries and chocolate chips and found that to be a wonderful combination.
- Great for a quick and healthy breakfast. My favorite way to eat this is to simply pour milk over it and eat it like cereal, but its also really good tossed over oatmeal, paired with fresh berries over yogurt, as a yummy addition to a smoothie bowl… really whatever strikes your fancy!
- It stores wonderfully in a sealed container for up to three weeks (although it usually doesn’t last near that long at my house!)
Ingredients
- Rolled oats
- Pecans
- Slivered almonds
- Pumpkin seeds
- Sunflower seeds
- Cinnamon
- Vanilla
- Salt
- Maple syrup
- Coconut oil (melted)
- Egg whites, beaten
How to Make Maple Pecan Granola
- Begin by preheating oven to 300 degrees. Line a large sheet pan with parchment paper or a silicone baking mat.
- In a large bowl, toss together the dry ingredients, along with the cinnamon and salt together. Set aside.
- In another mixing bowl, prepare the wet ingredients. Whisk the maple syrup, melted coconut oil and vanilla extract together until combined. Pour this mixture over the dry ingredients, tossing together well.
- Beat the two egg whites until foamy. Add them to the granola mixture, tossing gently to coat. The egg whites help the granola to clump up a little so you get those bigger clusters, which I love.
- Spread the granola into an even layer onto the prepared baking sheet. Bake for 45 minutes, being sure to stir every 15 minutes.
- Allow granola to cool completely before storing- this will help it obtain that crunchy granola texture we all crave.
- Add to an airtight container and store for up to three weeks.
Tips for Success
- You can easily half this recipe if you prefer!
- I recommend keeping the lower oven temperature in this recipe. It may be tempting to turn up the heat to try and cook the granola faster, but I have found low and slow is the real key to making the best granola.
- You can use rolled oats or old fashioned oats in this recipe. I do not recommend quick oats.
- The ingredients in this recipe are easily customizable. Swap out pumpkin seeds for flax or hemp seeds, add in chia seeds, whatever you like.
More Breakfast Recipes You’ll Love
- Best Ever Blueberry Cake Donuts
- Cheddar and Herb Scones
- Easy Homemade Everything Bagels
- Chocolate Sweet Rolls
Shop this Post
Disclaimer: This post contains affiliate links, which means I make a small commission off of them at no additional cost to you. Read my full disclosure policy here.
- Favorite mixing bowls (similar linked here)
- Silpat baking mat
- My favorite brand of sprouted rolled oats
Pin it For Later!
Maple Pecan Granola
This recipes combines a variety of whole ingredients paired with wonderful aromas of cinnamon and vanilla for a delicious and easy meal at home anytime.
Ingredients
Dry Ingredients
- 5 cups rolled oats
- 1 1/2 cups slivered almonds
- 1 1/2 cups pecans, chopped
- 1/3 cup sunflower seeds
- 1/3 cup pumpkin seeds
- 1 tsp cinnamon
- 1/8 tsp salt
Wet Ingredients
- 1 cup maple syrup
- 1/2 cup melted coconut oil
- 1 tbsp vanilla extract
- 2 egg whites, beaten until foamy
Instructions
- Begin by preheating oven to 300 degrees. Line a large sheet pan with parchment paper or a silicone baking mat.
- In a large bowl, toss together the dry ingredients, along with the cinnamon and salt together. Set aside.
- In another mixing bowl, prepare the wet ingredients. Whisk the maple syrup, melted coconut oil and vanilla extract together until combined. Pour this mixture over the dry ingredients, tossing together well.
- Beat the two egg whites until foamy. Add them to the granola mixture, tossing gently to coat. The egg whites help the granola to clump up a little so you get those bigger clusters, which I love.
- Spread the granola into an even layer onto the prepared baking sheet. Bake for 45 minutes, being sure to stir every 15 minutes.
- Allow granola to cool completely before storing- this will help it obtain that crunchy granola texture we all crave.
- Add to an airtight container and store for up to three weeks.
Notes
If you loved this recipe for easy homemade granola, I would love it if you came back and left a comment and a star rating! I would love to know how it turned out for you.
