Homemade granola is not only easy, but it’s delicious too! When you make your own, you get to control the ingredients, including the amount of sugar added (store bought granola usually has way too much!). This easy Maple Pecan Granola is a fan favorite, but check out the base recipe to learn how to make your own variety and find out why granola is healthy!
- This recipe calls for 2 Tablespoons – ¼ cup brown sugar, ¼ cup oil, and ¼ cup maple syrup. Measure the ingredients in that order to make clean-up easier! Technically, you should use a liquid measuring cup, but dry will work in this case. Measure the brown sugar first; it needs to be measured in a clean cup, otherwise it will stick to the bottom. Then, by measuring the oil before the maple syrup, the maple syrup will just slide right out!
- While we prefer rolled or old fashioned oats, you can make this granola recipe with quick oats too!
- Be sure to use real maple syrup, not the imitation kind. Any grade will work!
- A 13 x 18 baking sheet will hold a full batch of granola. Any smaller, and you will need two pans. Spreading the granola out thinly allows it to cook evenly and get nice and crunchy!
- Cook the granola until golden, but don’t expect it to be hard when you remove it from the oven. It will harden as it cools.
- Be sure to stir and re-spread the granola immediately after you remove it from the oven, otherwise it will stick to the pan. If you prefer chunkier granola, cook the mixture on parchment paper, don’t stir it while it cooks, and allow it to cool slightly before stirring once removed from the oven.
- You don’t have to stir the granola every 15 minutes. If you’re like us, you have crazy toddlers running around, and you don’t want to be stuck near your oven, so just let it cook! It will still brown nicely and taste delicious.
- Add the dried cherries once the granola cools to prevent it from hardening.
- If you have kids, let them help you with this recipe! It’s very kid-friendly. Watch Chef V and her 4 year old son, Enzo, in action.
Reduce the sugar, use your favorite liquid sweetener, change up the nuts, or add some cinnamon. The options are endless! Refer to our Granola Base Recipe to learn how to create your own granola variety.
Maple Pecan Granola Serving Suggestions
- Top a yogurt parfait made with plain yogurt and fresh fruit
- Garnish a smoothie bowl
- Sprinkle on top of almond butter coated apple slices or halves
- Eat by itself for a tasty, balanced snack!
This granola will keep for at least a month in an airtight container at room temperature.
This easy Maple Pecan Granola features oats, almonds, pecans, maple syrup, brown sugar, and dried cherries. It's a great snack or topping for a yogurt parfat!
- ¼ cup brown sugar
- ¼ cup canola oil
- ¼ cup maple syrup
- ½ teaspoon kosher salt
- 3 cups old fashioned oats
- 1 cup raw chopped pecans
- 1 cup raw sliced almonds
- 1 cup dried cherries
Preheat oven to 250° F.
In a large bowl, whisk together the brown sugar, oil, maple syrup, and salt.
Add the oats and nuts to the bowl. Using a spatula, stir until well-combined.
Spread granola in an even layer on one or two baking sheets (depending on size). Cook for 1 hour. Stir every 15 minutes to achieve an even color.*
Remove from oven and stir one more time. Add dried cherries. Once cool, store in a Ziploc bag or airtight container. Enjoy!
*The granola will still turn out delicious if you don’t stir it every 15 minutes. It just won’t brown as evenly.
Stored in an airtight container or bag, granola can be kept for at least 1 month.
Like this recipe? Try your hand at making your own variety using the base recipe as a guide!