MAPLE PECAN GRANOLA
Maple Pecan Granola brings the comforting aroma of toasted oats and pecans together with the indulgent sweetness of maple syrup and warm vanilla. This single-serve recipe is ideal for a quick, satisfying breakfast or a nourishing afternoon pick-me-up. Coconut oil provides a touch of richness and promotes a crisp texture, while the pecans add heart-healthy fats and a buttery crunch. It is a brilliant blend for anyone seeking a naturally sweet, high-fibre option without refined sugar. Whether layered into a yoghurt parfait or paired with a splash of almond milk, this granola fits seamlessly into both busy mornings and relaxed weekend brunches. With its golden-baked texture and inviting aroma, this batch-style favourite is easy to prepare in advance and makes a wholesome addition to your pantry.
RECIPE CATEGORY
Breakfast, Snack
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake, Prepared in Advance
OCCASION/HOLIDAY
Fall, Thanksgiving, Christmas, Mother’s Day, Valentine’s Day, Picnic, Easter, Family Reunion
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Vegetarian, Vegan, Quick & Easy, Organic, Low Sodium, Low/No Sugar
DISH TYPE
Cobbler / Crumble
INGREDIENTS
There are the following ingredients for Maple Pecan Granola:
- 30 g rolled oats
- 10 g chopped pecans
- 1 tablespoon maple syrup
- 1 teaspoon coconut oil
- 1/4 teaspoon vanilla extract
FULL NUTRITIONAL INFORMATION
- Calories: 275.6 kcal
- Fat: 13.7 g
- Saturated Fat: 4.7 g
- Carbohydrate: 35.4 g
- Sugar: 13.1 g
- Sodium: 3.4 mg
- Fiber: 3.8 g
- Protein: 5 g
- Calcium: 41.7 mg
- Iron: 1.7 mg
- Potassium: 192.4 mg
PREPARATION
There are the following ingredients for Maple Pecan Granola:
- Preheat The Oven: Set your oven to 160°C (fan 140°C) or 325°F and line a baking tray with parchment paper for easy clean-up.
- Combine Dry Ingredients: In a mixing bowl, stir together the oats and chopped pecans to evenly distribute the textures.
- Prepare The Wet Mixture: In a small saucepan over low heat, warm the coconut oil, maple syrup, and vanilla extract until they are just melted and combined. Do not boil.
- Mix Thoroughly: Pour the warmed mixture over the oat and nut blend. Stir well to coat every flake and nut in the syrup.
- Spread And Bake: Evenly distribute the mixture onto the baking tray and gently press it down with the back of a spoon to form clusters. Bake for 15 to 18 minutes, stirring once halfway through.
- Cool And Store: Let the granola cool completely on the tray, allowing it to crisp up. Transfer to an airtight container once cool.
PREP TIME
5 minutes
COOKING TIME
15–18 minutes
TIPS
- Mix Throughout: Lightly crush pecans before measuring for an even blend throughout.
- Toast Evenly: Stir halfway through baking to ensure all edges toast evenly.
- For Crispiness: Do not overbake; the granola will continue to crisp as it cools.
- Allow It To Cool: For clusters, press the mixture flat and allow it to cool undisturbed.
VARIATIONS
- Fruit: Add dried cranberries or chopped dates after baking for chewiness.
- Seeds: Mix in sunflower or chia seeds for added texture and nutrients.
- Spices: Add ground cinnamon or nutmeg to enhance the autumnal flavours.
- Sweetener: Substitute maple syrup with agave nectar or date syrup.
- Chocolate Lovers: Stir in a few dark chocolate chips after baking for a dessert-style snack.
PREPPING AND STORAGE
- Room Temperature: Store in a sealed glass jar or airtight container for up to 7 days.
- Fridge: Keeps well in the refrigerator for up to 10 days if humidity is high.
- Freezer: Freeze in a zip-seal bag for up to 1 month. Thaw on the counter before serving.
- Reheat Tip: If needed, crisp up again in a warm oven for 2 to 3 minutes.