It’s so easy to make maple nut granola at home! All you need is a handful of pantry staples, and you’ll have hot, flavorful granola in less than 30 minutes. You will never want to go back to store bought again!
I recently started making homemade pecan granola and let me tell you, I’m hooked! I thought making granola would be boring, but it turns out it’s so easy to make.
Here’s why you’ll love making granola at home:
- Homemade granola is easy to customize
- Moreover cheap some store-bought granola
- It’s ready less than 30 minutes
- Every lot it can easily be doubled or even tripled
- Allows for more control over added sugars and salt
This pecan granola is accidentally vegan and full of warming ingredients like cinnamon and cloves. It’s similar to my recipe for Baked Oatmeal with Pecans, another delicious way to enjoy pecans for breakfast!
- Oatmeal: Quick oats and steel cut oats won’t work. Stick to oats labeled “old-fashioned” or “rolled oats.”
- Cinnamon, nutmeg and cloves: These classic spices add so much heat (and make the kitchen smell wonderful!)
- Olive oil: I use a lightly flavored olive oil, but any kind will work. You can also use canola oil or avocado oil.
- Maple syrup: Adjust the syrup as needed to achieve the desired level of sweetness. You can also use honey, agave syrup, or any other liquid sweetener.
- Raw pecan halves: Swap for walnuts, almonds or peanuts to taste.
- Oranges: Fresh squeezed Orange juice AND Orange peel adds the perfect level of sweetness and flavor. You can use tangelos, clementines, cuties, or navel oranges.
How to make homemade granola
Before starting: Preheat oven to 350 degrees F. Line a cookie sheet (or half pan) with baking paper or a oven mat (this is what I use).
- Add the rolled oats, cinnamon, nutmeg, cloves, salt and pecans to a large bowl. Stir to combine.
- Pour in the maple syrup, orange zest, olive oil and fresh orange juice. Use a wooden spoon to combine thoroughly.
- Spread the granola as thinly as possible on the baking sheet (see image above for reference).
- Bake at 350 degrees for 16-18 minutes. Halfway through (at the 8 minute mark), remove the granola from the oven and stir in the oats. This part is important to ensure even cooking of the granola.
- Put back in the oven for another 8 minutes. Keep an eye on the pecans to make sure they don’t burn. You can tell they are getting overcooked if they turn a deep brown.
The granola will continue to crunch after you remove it from the oven, so don’t worry if it’s still a little soft after 16-18 minutes. Let it cool and firm up for 5 minutes before moving it to a container for storage.
Expert tips and recipe FAQs
- Additional add-ons: Chia seedspumpkin seeds, Grated coconut or even more nuts can be cooked with the other granola ingredients.
- Dried fruit: Any nut goes well in maple pecan granola (think cranberries, cherries, raisins, etc.). Add the dried fruit immediately after the granola has taken out of the oven.
My favorite combination is granola with yogurt and frozen desserts. You can also make your own maple pecan trail mix by adding extra nuts and dried fruits like cherries, apricots, or raisins (any ingredient in my energy ball mix would do).
You can store homemade granola in the refrigerator for up to two weeks. I usually keep mine in a quart ball jar.
Yes, granola freezes very well. For best quality, freeze granola for up to 3 months. You can double or even triple batch and freeze the extras so you always have homemade granola on hand!
Looking for similar recipes?
You can use leftover rolled oats in recipes like mocha overnight oats, pumpkin baked oatmeal, or even strawberry almond energy balls.
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Maple Pecan Granola
This lightly sweetened, warmly spiced muesli is great with yogurt or as a snack.
Portions: 9 portions
Preheat the oven to 350 degrees F.
Add the rolled oats, cinnamon, nutmeg, cloves, salt and pecans to large mixing bowl. .Pour the maple syrup, olive oil, fresh orange juice and fresh orange zest. Use a wooden spoon to combine thoroughly.
Line A cookie sheet (or half pan) with baking paper. Roll out the muesli on the baking paper as thinly as possible.
Bake at 350 degrees for 16-18 minutes. Halfway through (at the 8 minute mark), remove the granola from the oven and stir in the oats. Put back in the oven for another 8 minutes. Keep an eye on the pecans to make sure they don’t burn.
Remove from the oven and let cool for 5 minutes before transferring to a container for storage. Store in the refrigerator for up to 7 days.
- Maple syrup: adjust as desired. You can use any liquid sweetener you prefer.
- Oranges: One small orange will make about 2 tablespoons of orange juice. Choose a clementine, tangerine or cutie.
- A recipe fits perfectly into aa Quart ball jar.
- Freezing: You can freeze granola for up to 3 months.
Calories: 208kcalCarbohydrates: 27gProtein: 4gFat: 10gSaturated fats: 1gSodium: 35mgPotassium: 132mgFiber: 3gSugar: 8gVitamin A: 8UIC vitamin: 2mgSoccer: 29mgIron: 1mg