Sweetened with real maple syrup and baked into crisp, buttery clusters, this Homemade Maple Pecan Harvest Granola is perfect for breakfast, yogurt parfaits, or an afternoon snack. Made with simple pantry ingredients, it’s one of those recipes that fills the house with the cozy smell of cinnamon and maple while it bakes.
Why You’ll Love This Recipe
Homemade granola has become one of my favorite things to keep on hand. It makes busy mornings easier, tastes so much better than the store-bought versions, and let’s you control exactly what goes into it.
This maple version has quickly become my favorite because it creates those big crunchy clusters without being as hard as a rock. The maple syrup gives it a rich fall flavor while the toasted pecans add just the right amount of crunch.
I love serving it over vanilla yogurt, pouring cold milk over it like cereal, or simply grabbing a handful for a quick snack during the day.
Why This Recipe works
- Made with real maple syrup for rich, cozy flavor
- Coconut oil helps create crisp, crunchy clusters
- Brown sugar adds just the right amount of sweetness
- Pecans toast beautifully while baking
- No eggs required
- Stores well for weeks, making it perfect for meal prep
Helpful Tips
- Press the granola firmly into the baking sheets before baking to encourage larger clusters.
- Let it cool completely before breaking it apart This is the secret to crunchy granola.
- Watch it during the last few minutes since maple syrup can brown quickly.
- If you’d like to add dried cranberries or raisins, stir them in after the granola has completely cooled.
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Homemade Maple Pecan Granola
Ingredients
Equipment
Method
- Preheat oven to 325℉. Line two rimmed baking sheets with parchment paper.
- In a large mixing bowl, combine the oats, pecans , brown sugar, cinnamon and salt.
- In a separate bowl or measuring cup, whisk together the maple syrup, melted coconut oil, vanilla extract, and butter extract.
- Pour the wet ingredients over the oat mixture and stir until evenly coated.
- Divide the granola evenly between the 2 baking sheets if it seems too much for 1 pan. Gently press the mixture down with the back of spatula to encourage clusters.
- Bake for 25-30 minutes, rotating the pans halfway through baking, until the granola is lightly golden.
- Remove the pans from oven and DO NOT STIR. Let the granola cool completely on the baking sheets.
- Once cooled, break the granola into clusters and store in an airtight container.
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Storage
Store cooled granola in an air tight container at room temperature for up to 3 weeks.
For longer storage, freeze it in freezer-safe bags or a container for up to 3 months.
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FAQ’s
Can I substitute walnuts for the pecans?
Absolutely! Walnuts or sliced almonds both work well in this recipe.
Can I use honey instead of maple syrup?
Yes. The granola will still be delicious, although maple syrup gives it that signature cozy fall flavor.
Why didn’t my granola form clusters?
Usually it’s because the granola was stirred before it cooled completely or it wasn’t pressed firmly into the pan before baking.
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More Cozy Recipes You’ll Love
From my kitchen to yours,
Becky
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