Maple Pecan Granola: A Breakfast You Can’t Milkshake Away

This granola isn’t just about crunchy clusters or that sticky, toasty smell when you open the jar. It’s about the weird thrill of hearing the pecans crackle, that little burst of caramelized maple syrup on your tongue, and realizing you’ve been eating it straight out of the mixing bowl in your pajamas for the third morning in a row.

I started making this after I realized granola is a blank canvas. No rules. Just sweet enough to crave but not enough to scare away the health-conscious. And honestly? It fits into this weird, messy moment where everything feels slightly out of control but still somehow grounded by those familiar, comforting bites.

Plus, it smells like fall but works for any season, which might be the most rebellious thing about it—like turning on your oven when you know it’s supposed to be spring and just saying screw it.

Homemade Maple Pecan Granola

This granola is made by tossing oats, pecans, and sweetened with maple syrup, then baking until golden brown and crunchy. The final product has clusters with a caramelized aroma and a slightly chewy, nutty texture, perfect for snacking or topping yogurt.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 8

Course: Main Course

Calories: 200

Ingredients Equipment Method

Ingredients

  

• 3 cups rolled oats gluten-free if needed
• 1 cup pecan halves roughly chopped
• 0.5 cup maple syrup pure maple syrup preferred
• 2 tablespoons vegetable oil
• 0.5 teaspoon salt

Equipment

• Large mixing bowl
• Baking sheet
• Parchment paper
• Spatula
• Oven

Method

 

1. Pour the rolled oats into a large mixing bowl. Add the chopped pecans, salt, maple syrup, and vegetable oil.
   3 cups rolled oats, 1 cup pecan halves, 0.5 cup maple syrup, 2 tablespoons vegetable oil, 0.5 teaspoon salt
2. Stir the mixture thoroughly with a spatula until all ingredients are evenly coated and clump together slightly, forming a sticky, caramel-like consistency.
   3 cups rolled oats, 1 cup pecan halves, 0.5 cup maple syrup, 2 tablespoons vegetable oil, 0.5 teaspoon salt
3. Spread the mixture evenly onto a parchment-lined baking sheet, pressing down lightly to create an even layer.
   3 cups rolled oats, 1 cup pecan halves, 0.5 cup maple syrup, 2 tablespoons vegetable oil, 0.5 teaspoon salt
4. Bake in a preheated 350°F (175°C) oven for 20-25 minutes, stirring once at the halfway point, until the granola is golden brown and fragrant.
5. Remove from oven and let cool completely on the pan; the granola will firm up and form clusters as it cools.
6. Break into clusters and transfer to an airtight container for storage. Serve as a breakfast cereal or snack.

Bag it up, share it, eat it straight from the jar. Or don’t. Granola shouldn’t be complicated. It just is—but only when you add enough butter and maple syrup to make a tiny sticky kingdom you’ll want to live inside for a while.