Maple Pecan Granola Recipe with Crunchy Clusters and Toasted Nuts

This vegan Maple Pecan Granola is naturally sweetened with pure maple syrup and bakes up into irresistible crunchy clusters.

It had been far too long since I made granola, so I experimented with a new batch this week. The result is a Maple Pecan Granola with old-fashioned rolled oats, plenty of toasted pecans and sliced almonds, all coated in a mix of pure maple syrup, melted coconut oil, vanilla, cinnamon, and a pinch of sea salt.

After baking and cooling, I stirred in a handful of dried cranberries for a sweet-tart pop. Raisins or other dried fruit work just as well.

Crunchy Homemade Maple Pecan Granola

This granola is naturally sweet, crunchy, and full of toasty nut flavor. The combination of maple syrup and coconut oil creates clusters that bake into a golden, crisp sheet that’s easy to break into large chunks.

Enjoy it straight from the jar, as a trail mix base, or sprinkled over yogurt or a parfait. Kids and adults both love it.

Ready to bake? Here’s the recipe and tips to get perfect crunchy clusters.

Maple Pecan Granola

This vegan Maple Pecan Granola is sweetened with pure maple syrup and bakes into crunchy clusters.

4.96 from 21 votes

Print Recipe

Course: Breakfast, Snack

Cuisine: American

Keyword: Maple Pecan Granola

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 8 servings

Author: Jenn Laughlin – Peas and Crayons

Ingredients

• 2 cups old fashioned rolled oats
• 1 cup chopped pecans
• ½ cup sliced almonds, chopped or left whole for texture
• ¼ cup pure maple syrup
• ¼ cup coconut oil, melted and cooled
• ¼ tsp pure vanilla extract
• ¼ tsp sea salt
• 1/2-3/4 tsp ground cinnamon(add to taste)
• ½ cup dried cranberries or raisins(optional)

Instructions

• Preheat the oven to 300°F (150°C). Place a rack in the center position and line an 11×17-inch rimmed baking sheet with parchment paper.
• In a large bowl, combine the oats, chopped pecans, and sliced almonds. If you’re adding shredded coconut, add 1/4–1/2 cup now. Do not add dried fruit or chocolate until after baking.
• Whisk the melted and cooled coconut oil with the maple syrup, vanilla, sea salt, and cinnamon in a small bowl. Pour over the oat and nut mixture and stir well to coat.
• Use a silicone spatula to spread the mixture evenly and very thinly across the parchment-lined baking sheet, covering most of the surface. Press down to compact the granola for larger clusters.
• Bake at 300°F for 20 minutes. Rotate the pan 180 degrees, then bake another 10–15 minutes (I usually do 15) until the granola is golden and crisp. Watch closely so it doesn’t burn.
• I don’t stir during baking so the granola forms large clusters.
• Let the granola cool completely on the baking sheet. It will crisp up as it cools. Once cooled, break into chunks and stir in dried fruit or chocolate if using.
• Store in an airtight container for up to two weeks. Use as a snack, in trail mix, or over yogurt with fresh fruit.

Notes

Extras: Add up to 1/2 cup of mix-ins such as dried fruit, shredded coconut, seeds, or chocolate chips. Add dried fruit and chocolate after baking to avoid burning or melting. If you add many extras, you may need to increase the coconut oil or maple syrup slightly to ensure the mixture sticks and forms clusters.

Gluten-free option: Use oats labeled certified gluten-free.

Yields about 4 cups of granola. Nutrition information is an estimate per 1/2 cup serving.

Nutrition

Calories: 360kcal, Carbohydrates: 32g, Protein: 7g, Fat: 25g, Fiber: 6g, Sugar: 12g

Did You Make This Recipe? Leave a Comment and Rating!

Optional granola mix-ins and extras

• Sunflower seeds
• Pepitas (pumpkin seeds)
• Shredded sweetened or unsweetened coconut
• Flaked coconut
• Dried fruit (cranberries, raisins, cherries)
• Chocolate chips
• Chopped walnuts

I added 1/2 cup dried cranberries, but you can swap for raisins or add any of the extras above. Add dried fruit and chocolate only after baking to prevent burning or melting; seeds, coconut, and chopped nuts can bake with the granola.

If you increase mix-ins significantly, add a little more coconut oil or maple syrup so the mixture still clumps into sticky clusters. If you need help adjusting quantities, leave a note in the comments.

More granola love

For seasonal variations, try peppermint bark granola during the holidays or a simple cinnamon-raisin granola for a classic flavor. Experimenting with different nuts, seeds, and dried fruit yields delicious results.

If you try this maple pecan granola, please leave a comment to share how it turned out.

Tag photos with @peasandcrayons on Instagram so I can see your creations — I love seeing variations and serving ideas!