If you love the sweet-and-salty flavour combination, this Maple Pecan Granola will quickly become a staple. Made with maple syrup, toasted pecans and a touch of sea salt, it’s irresistible by the handful or as a topping for yogurt and puddings.
Homemade granola with maple and pecans
Granola is one of those pantry items I make regularly. It’s perfect on fruit and yogurt parfaits, chia pudding, frozen yogurt cups, or simply eaten straight from the jar. Making your own granola is surprisingly simple and far tastier than most store-bought versions.
This sweet-and-salty maple pecan granola is my favourite. A little sea salt enhances the maple syrup’s sweetness and brings out the pecans’ buttery flavour. If you prefer not to have the salty hint, you can omit the salt.
Why you’ll love this granola
- Better than store-bought. Once you try homemade, you’ll notice the fresher flavour and simpler ingredients.
- Wonderful flavour. The maple and pecans create a crave-worthy combination—perfect for snacking or breakfast.
- Great for meal prep. It stores well in the pantry for weeks, making it convenient for busy mornings.
Maple Pecan Granola Ingredients and Substitutions
- Oats: Rolled oats give the best texture—chewy with a good crunch when baked.
- Rice crisps or puffed quinoa: These add a light, airy crunch; puffed quinoa is a great alternative.
- Pecans: Chopped pecans bring rich, buttery flavour and healthy fats.
- Chia seeds: Tiny but nutrient-dense, they add texture and a nutritional boost.
- Cinnamon: Adds warmth and depth to the flavour.
- Sea salt: Just a pinch balances the sweetness—omit if you prefer purely sweet granola.
- Coconut oil: Melted coconut oil helps the granola crisp up; swap with a neutral oil or melted butter if desired.
- Maple syrup: Natural sweetness and a binding syrup; honey or agave can be used instead.
- Vanilla extract: A splash of vanilla rounds out the flavour.
*This is an overview of ingredients. The full recipe with measurements and steps is included below in the recipe card.
How to make Maple Pecan Granola
Step 1
In a large bowl, combine the rolled oats, rice crisps or puffed quinoa, chia seeds, cinnamon and sea salt. Stir to distribute everything evenly.
Step 2
Whisk melted coconut oil, maple syrup and vanilla extract in a separate bowl. Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.
Step 3
Spread the granola in an even layer on a parchment-lined baking sheet. Bake at 300°F (about 150°C) for 25–30 minutes until golden, stirring or flipping once halfway through for even toasting. Remove from the oven and let cool completely on the sheet to crisp up and form clusters.
What To Serve with Granola
There are many delicious ways to enjoy this granola. Of course, snacking from the jar is a favorite, but here are other serving ideas:
- With your favourite milk as a cereal
- Sprinkled over yogurt
- On top of chia pudding
- Mixed into or on top of oatmeal
- On toast with nut butter
- As a crunchy topping for pancakes or waffles
How To Store Pecan Granola
To keep the granola fresh and crunchy, let it cool completely, then transfer it to an airtight container. A glass jar or sealed plastic container works well. Store at room temperature for up to three weeks.
Expert Tips For Making Granola
- Use rolled oats: Old-fashioned rolled oats maintain the best texture during baking.
- For clusters: Press the mixture firmly onto the baking sheet before baking and avoid stirring too often.
- Watch the oven: Check about halfway through baking and stir if the edges are browning faster than the center.
- Cool completely: Allow the granola to cool undisturbed on the sheet so it crisps and forms clusters.
Frequently Asked Questions
Press the mixture firmly onto the baking sheet before baking and avoid stirring too much while it cooks. A touch more maple syrup or an extra tablespoon of oil can help bind clusters.
You can, but quick oats will yield a softer texture. Rolled oats are best for a crunchy, chewy granola.
Stored airtight at room temperature, it stays fresh for about three weeks. For longer storage, refrigerate for up to a month or freeze for up to three months.
Yes—add dried fruit or chocolate chips after baking and cooling so they don’t dry out or melt in the oven.
More granola recipes to try
- Peanut Butter Granola
- Healthy Chocolate Granola
- Pumpkin Spice Granola
- Banana Bread Granola
If you try this Maple Pecan Granola or any recipe from the blog, leave a comment or rating to share your experience. Follow the recipe author on social channels for more ideas and inspiration.
Sweet and Salty Maple Pecan Granola
- Author: Jessica Hoffman
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 12 servings
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Description
A favourite maple pecan granola recipe packed with oats, maple syrup and toasted pecans. It’s great for breakfast, snacking, or topping desserts.
Ingredients
- 2 cups rolled oats
- 1 cup rice crisps or puffed quinoa
- 3/4 cup pecans, chopped
- 2 tbsp chia seeds
- 1/2 tsp cinnamon
- 1/2 tsp sea salt
- 1/4 cup coconut oil, melted
- 1/3 cup maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 300°F and line a baking sheet with parchment paper.
- In a large bowl, combine oats, rice crisps, pecans, chia seeds, cinnamon and salt.
- In a separate bowl, whisk together melted coconut oil, maple syrup and vanilla.
- Pour the wet mixture into the dry ingredients and mix until evenly coated.
- Spread the granola on the prepared baking sheet and bake for 25–30 minutes, stirring or flipping once halfway through, until golden brown.
- Let cool completely on the baking sheet before transferring to storage containers.
Notes
- Press the granola into the pan and allow it to cool undisturbed for chunkier clusters.
- Store in an airtight jar at room temperature for up to three weeks.
Nutrition
- Serving Size: 1/10th of recipe
- Calories: 175
- Sugar: 5g
- Fat: 10g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g