Recipe: Maple Pecan Granola
- Mandy Crow
- 12 minutes ago
- 2 min read
This is the granola recipe you've been looking for!
I started making this granola for a simple reason: my dad has pecan trees and is always offering me pecans. I give them away to friends, keep a healthy supply in the freezer and always have some on hand and ready to add to recipes or salads. A few years ago, when looking for a way to use my excess pecans, I stumbled across a recipe for maple pecan granola, and it’s been a staple in my kitchen ever since!
My recipe is based off this recipe from Dianne on All Recipes. I adjust it as needed and have fiddled with the ingredients over the years, but have finally come to my favorite version, which I’m sharing with you below.
Ingredients for Maple Pecan Granola
4 cups rolled/old-fashioned oats
1 cup chopped pecans
½ cup ground flax seed meal
2 teaspoons cinnamon (though I’ve been known to add up to a tablespoon or more)
⅓ cup oil (I have used canola oil in the past, but I’m trying to fuel my body better, so these days I’m using avocado oil)
⅔ cup pure maple syrup
1 teaspoon vanilla
¼ teaspoon salt
1 tablespoon chia seeds
Directions for Maple Pecan Granola
Preheat the oven to 300 degrees.
Prep a large rimmed baking sheet by lining it with parchment paper or spraying lightly with nonstick cooking spray. I highly recommend the parchment paper route as it makes cleanup easier and can help when transferring granola from pan to container.
In a large bowl, mix together your dry ingredients (oats, pecans, flax seed meal, chia seed and cinnamon).
Stir in the oil, maple syrup, vanilla and salt. Coat evenly.
Spread the mixture in an even layer over the prepared baking sheet.
Bake in the oven for about 40 minutes, stirring halfway through.
Once granola is golden brown and crisp, allow to cool in the pan. When cool, break into chunks and store in an airtight container. (I use a 1-gallon Mason jar.)
Enjoy on yogurt parfaits, in acai bowls or trail mix or any other way you like to eat granola!
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