Maple Pecan Granola

Author Rachel

Prep Time 5

Cook Time 25

Yield 2.5 cups

Once you make a batch of homemade granola, you’ll never look back!

Kosher, Pareve, Vegan

6 Tablespoons (60ml) pure maple syrup
2 Tablespoons (30ml) coconut oil melted or vegetable oil
1 Teaspoon vanilla extract
1/4 Teaspoon ground cinnamon
a pinch of salt
2 cups (200g) rolled oats regular or gluten-free
1 cup (150g) pecans if you're using salted pecans, omit the salt from the recipe
1/2 cup dried cranberries or other dried fruit (optional, for added sweetness)

Preheat your oven to 325°F /160°C. Line a baking sheet with parchment paper.
In a large bowl, whisk together the maple syrup, melted coconut oil, vanilla extract, ground cinnamon, and salt until well combined.
Add the rolled oats and pecans to the wet ingredients. Stir well to ensure that the oats and nuts are evenly coated with the syrup mixture.
Spread the granola mixture evenly on the prepared baking sheet, pressing it down slightly.
Bake in the preheated oven for 25-30 minutes, or until the granola is golden brown. Stir the granola every 10 minutes to ensure even baking.
If you're using dried cranberries, add them to the granola when it comes out of the oven.
Granola will continue to crisp up as it cools. Allow it to cool completely on the baking sheet before transferring it to a container. This helps maintain its texture.
Once cooled, break the granola into clusters of your desired size.
Transfer the maple pecan granola to an airtight container. It can be stored at room temperature for several weeks.

Granola is highly versatile, so feel free to experiment with different ingredients. Add coconut flakes, chocolate chips, or other favorite toppings.