maple pecan granola

September is a gold-tinged month – the sun bounces golden, warm light across yellowing leaves and straw-colored grass. As much as I try to resist the shifting seasons, I can’t deny the dwindling hours of daylight; the fiery sunsets that edge us toward fall.

Maple Pecan Granola | Tutti Dolci

How do you cope with change? I find myself snacking on handfuls of granola, seeking comfort and an antidote to time slipping away. It doesn’t hurt that each bite tastes of sweet maple syrup, toasty pecans, and warming cinnamon. If you could bottle up fall and serve it in a bowl, I’m almost certain you’d meet this cozy maple pecan granola. Now this is a change that even I, forever the summer girl, can embrace.

Maple Pecan Granola | Tutti Dolci

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Maple Pecan Granola

  • Yield: 7 cups


  • 4 cups rolled oats
  • 1 1/2 cups whole pecans
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 2 Tbsp coconut oil, melted
  • 3/4 cup dark amber maple syrup
  • 1 tsp vanilla extract
  • 1 large egg white, at room temperature


  1. Preheat oven to 290°F and line a rimmed baking sheet with a silicone mat or parchment paper. Combine oats, pecans, cinnamon, and salt in a large bowl. Add coconut oil, maple syrup, and vanilla; toss to coat. Whisk egg white in a small bowl until frothy (about 1 minute); add to oat mixture and toss to coat.
  2. Use an offset spatula to spread mixture into an even layer on prepared baking sheet. Bake for 20 minutes, then use a large spatula to flip sections of granola. Press back into an even layer, rotate pan, and bake another 15 minutes. When granola is golden and feels dry to the touch, turn off oven and leave pan in oven for another 10 minutes to continue drying.
  3. Remove pan from oven and place on a wire rack to cool completely (the granola crisps as it cools). When completely cool, break into clusters (if you want to add dried fruit, stir in now). Store in an airtight container at room temperature for 1 to 2 weeks.


  • Serving Size: 2/3 cup
  • Calories: 320
  • Carbohydrates: 38

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  1. What a fantastic recipe to share with us as the seasons change from bright and vibrant to the muted softness of autumn.

  2. I made some maple pecan granola just last week—-I’ve had to hide it in the freezer as I just kept eating handful after handful! Yours looks divine!!

  3. Ahh it’s almost Halloween time! And we’re gearing up for some much welcomed warmer weather now! A handful of this would definitely help ease any anxiety about change 🙂

  4. I am such a huge fan of granola (I just made some today!!)! I adore this flavor combo, perfect for these golden September days! 🙂

  5. I’m still desperately clinging to summer but this taste of autumn would pair wonderfully with my morning Greek yoghurt!

  6. I never make granola, I don’t know why because I love it. I’m going to have to make this, it would really perk up my breakfasts. I usually have overnight oats, but this stirred into my morning yoghurt would be a crunchy treat.

    Lovely pictures, they really showcase the granola without a lot of fuss, it’s perfect.

  7. Homemade granola is the best! I love your autumn-ish combination it does make saying goodbye to summer a little bit easier.

  8. Laura, depends on what the change is 🙂 but if it’s the seasons changing, I embrace it . . I love everything about fall and if we’re talking about granola like this, I’m all in! your granola looks amazing!!

  9. Looks wonderful Laura. Maple and pecans make a delightful combination. I switched gears and made some maple granola last week too although I must say, I’m quite done with summer. With the weather still hot and humid here in NC for much of September, it gets a bit old 🙂

  10. I love granola and especially maple and pecan. Lovely! Sometimes change is good, when I want it – haha