Maple Pecan Granola
In short: Big-batch granola with rolled oats, pecans, maple syrup and cinnamon, baked low and slow into golden clusters. Keeps for weeks. It takes about 50 min in total and makes 12 servings.
- Prep
- 10 min
- Cook
- 40 min
- Resting
- 30 min
- Total
- 50 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 245 kcal
Homemade granola costs less than the store-bought kind, and you decide how sweet it is. This one uses rolled oats, pecans and just enough maple syrup to bind everything into golden, crunchy clusters. The oven stays low so the oats dry out evenly instead of scorching, and a pinch of salt keeps the sweetness in check. One batch fills a large jar and lasts for weeks, ready for yogurt, milk or snacking by the handful.
Instructions
- Heat the oven to 150°C (300°F). Line a large rimmed baking sheet with parchment paper.
- In a large bowl, stir together the oats, pecans, cinnamon and salt.
- Warm the maple syrup, oil and brown sugar in a small saucepan over low heat for 1 to 2 minutes, stirring until the sugar dissolves. Remove from the heat and stir in the vanilla.
- Pour the warm syrup over the oat mixture and stir until every flake looks glossy. Tip onto the baking sheet, spread into an even layer and press down firmly with the back of a spatula.
- Bake for 35 to 40 minutes, rotating the pan once halfway, until deep golden and fragrant. Do not stir if you want large clusters.
- Cool completely on the pan, about 30 minutes. The granola crisps as it cools. Break it into clusters, stir in the dried fruit if you are using it, and store in an airtight jar.
Tips
- For big clusters, press the mixture flat and leave it alone while it bakes and cools. If you prefer a loose, crumbly granola, stir it every 15 minutes instead.
- Add dried fruit after baking, not before. In the oven, raisins and cranberries turn hard and scorch.
Questions and answers
How long does homemade granola keep?
Stored in an airtight jar at room temperature, it stays crisp for about 3 weeks. For longer storage, freeze it for up to 3 months, since the nuts slowly lose freshness.
Why is my granola soft?
It was probably taken out too early or covered while still warm. Granola crisps as it cools, so leave it uncovered on the pan for at least 30 minutes. If it is still soft, bake it again for 10 minutes.
Can I make granola with less sugar?
Yes. Cut the maple syrup to 3 tablespoons and leave out the brown sugar. The clusters will be looser and the granola less sweet, but it will still crisp up well.
How long does it take to make Maple Pecan Granola?
About 50 min in total: 10 min of preparation and 40 min of cooking.
How many calories are in Maple Pecan Granola?
About 245 kcal per serving, with 4 g of protein, 25 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 245 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 25 g |
| Fat | 15 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 80 mg |
Estimated values, calculated from the ingredients.
