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Maple Pecan Granola

5 from 5 votes

Love granola but not the high price tag? Making your own Maple Pecan Granola is easy, and surprisingly affordable! Plus, by making it from scratch, you can add in all your favorite flavors to customize it just how you like it. Grab a bowl and a spoon and get ready to dig into a hearty bowl of Maple Pecan Granola!

maple pecan granola in two bowls with spoons

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Nutty, crunchy, and lightly sweet, this Maple Pecan Granola recipe is a winner! It gets an added boost of protein from the egg white which also helps it to clump up so you get lovely cinnamon-y clusters of granola goodness.

Grab the milk because breakfast is set for the rest of the week!

What you’ll love about this recipe


  • Wholesome, all-natural ingredients
  • Lightly sweetened from maple syrup
  • Easy to customize

What You Need To Make Maple Pecan Granola

  • Rolled oats – Look for large flake rolled oats, NOT quick cooking oats
  • Maple syrup – Use the good stuff!
  • Pecans – Whole pecans or pieces work nicely in this recipe.
  • Cooking oil – Use a good quality oil. Coconut, olive, vegetable oil are all good choices.
  • Cinnamon – Ground cinnamon is what you want for this recipe.
  • Egg – Well actually, just an egg white. This adds protein to the granola and helps form those lovely crunchy chunks.
  • Salt

How To Make This Easy Maple Granola Recipe

For a full list of ingredients and instructions, please scroll down to the recipe card at the bottom of the page.

  1. Mix the oil and maple syrup together.
  2. Whip the egg white with a fork until it is frothy.
  3. Combine all ingredients in a large bowl until well mixed.
  4. Spread evenly on a parchment paper-lined sheet tray or baking sheet.
  5. Bake in a preheated 350-F oven until golden brown.
  6. Mix the granola halfway through the baking time.
maple pecan granola on top of yogurt cups

Chef Jenn’s Tips For Making This Maple Pecan Granola Recipe

  • Measure the oil first THEN the maple syrup. The maple syrup won’t stick to your measuring cup as easily if you measure the oil first.
  • Mix the oil and maple syrup together before adding to the oats and pecans. This will make it MUCH easier to blend in well.
  • You can use whole or pecan pieces in this recipe. If you use small pieces, just watch they don’t burn.
  • Salt is essential to enhancing the flavors of this recipe, but it can be omitted if you’re looking for a very low sodium granola.
  • The egg white can also be omitted if there’s an egg allergy. It does help form those lovely crunchy clusters, so use it if you can!
  • You’re going to stir the granola at the halfway mark during the cooking time. I like to use a flipper to turn over sections of the granola, rather than vigorously stir it. This also helps keep the large clusters intact.

Variations

You can add all sorts of other nutritious ingredients to this homemade granola recipe. Here are a few of my favorites:

  • Flax seed
  • Add an extra egg white to turn this into a maple pecan granola cluster recipe
  • Add a cup of dried cranberries or other dried fruit AFTER it has cooked and cooled
  • M&Ms and raisins will turn this into a delicious trail mix recipe
  • Put a few spoonfuls on top of yogurt for a wholesome snack

How To Store Maple Pecan Granola

You can store your granola for two weeks in an air-tight container or in a zipper-top bag. I love the look of big mason jars filled with granola. I leave it on the counter for the kids (and husband) to dig into.

Just scoop out what you want when you’re ready for a bowlful, and then put the rest away.

maple pecan granola in a blue bowl

Frequently Asked Questions

Is this maple pecan granola recipe vegan?

No, it isn’t, but all you need to do to make it vegan is to remove the egg.

Is this maple pecan granola gluten-free?

Yes, it is naturally gluten-free. However, many oats are processed in the same facilities as wheat products, so if you’re allergic to wheat, make sure your oats are certified gluten-free.

Is this an easy maple granola recipe?

Yes! Just mix and bake – it doesn’t get much easier. Just make sure you stir the granola halfway through the cooking time and then keep an eye on it to keep it from burning.

Like This? Also Try:

Honey Almond Granola
corned beef fritters on a plate with sour cream.
Corned Beef Fritters
pecan butter ball cookies on a plate
Pecan Butter Ball Cookies

Step By Step Process

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maple pecan granola in a blue bowl
Print Pin
5 from 5 votes

Maple Pecan Granola

Loads of nuts and crunchy clusters make this Maple Pecan Granola a wholesome and tasty breafkast or snack.
Course Breakfast
Cuisine American
Keyword cereal, granola, maple pecan, maple pecan granola, maple syrup, pecan maple, pecans
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 servings
Calories 459kcal

Ingredients

  • 4 cups rolled oats
  • 1 1/2 cups pecans whole, crushed
  • 1/2 cup vegetable oil
  • 1/2 cup maple syrup
  • 1 egg white
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt

Instructions

  • Preheat the oven to 350-F.
  • Combine the oats and pecans in a large bow.
  • In a smaller bowl, mix the oil and maple syrup together.
  • Whisk the egg white in a small bowl.
  • Add all the ingredients to the bowl with the oats and pecans. Mix well.
  • Spread the mixture out on a parchment-lined sheet pan. Try to keep it in an even layer.
  • Bake at 350-F in the middle of the oven for 20 minutes then stir, being careful not to break up too many of the big chunks. Try to turn the granola over – a flipper can help.
  • Bake for another 15-20 minutes or until the granola is golden brown.
  • Let it cool completely before serving or packaging. Enjoy!

Notes

Chef Jenn’s Tips For Making This Maple Pecan Granola Recipe

  • Measure the oil first THEN the maple syrup. The maple syrup won’t stick to your measuring cup as easily if you measure the oil first.
  • Mix the oil and maple syrup together before adding to the oats and pecans. This will make it MUCH easier to blend in well.
  • You can use whole or pecan pieces in this recipe. If you use small pieces, just watch they don’t burn.
  • Salt is essential to enhancing the flavors of this recipe, but it can be omitted if you’re looking for a very low sodium granola.
  • The egg white can also be omitted if there’s an egg allergy. It does help form those lovely crunchy clusters, so use it if you can!
  • You’re going to stir the granola at the halfway mark during the cooking time. I like to use a flipper to turn over sections of the granola, rather than vigorously stir it. This also helps keep the large clusters intact.

Nutrition

Calories: 459kcal | Carbohydrates: 44g | Protein: 7g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 301mg | Potassium: 275mg | Fiber: 6g | Sugar: 13g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

By Chef Jenn