Maple Pecan Granola

Sweetened with maple syrup and flavored with warming cinnamon and toasted pecans, this homemade maple pecan granola is the perfect fall breakfast. Recipe yields 7 cups granola.

Maple Pecan Granola | Tutti Dolci

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.

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

Maple Pecan Granola

  • Author: Laura Kasavan
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 7 cups
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
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Description

Sweetened with maple syrup and flavored with warming cinnamon and toasted pecans, this maple pecan granola is the perfect fall breakfast.


Ingredients

  • 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

Instructions

  1. Preheat oven to 290°F and line a rimmed baking sheet with parchment paper.
  2. 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.
  3. Use an offset spatula to spread mixture into an even layer on prepared baking sheet.
  4. 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 20 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.
  5. Remove pan from oven and place on a wire rack to cool completely (the granola crisps as it cools).
  6. 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.

Keywords: Maple, Pecan, Granola, Breakfast

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12 Comments

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

  2. 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 🙂

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

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

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

  6. 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 🙂

  7. 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!!

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