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maple pecan granola in a blue bowl
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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.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Keyword: cereal, granola, maple pecan, maple pecan granola, maple syrup, pecan maple, pecans
Servings: 8 servings
Calories: 459kcal


  • 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


  • 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!


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.


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