Granola — Maple Pecan Not Too Sweet
Crunchy clusters, toasted pecans, and a touch of maple syrup. This granola is perfectly balanced and not too sweet.
15 min active, minimal dishes
Granola — Maple Pecan Not Too Sweet
Crunchy clusters, toasted pecans, and a touch of maple syrup. This granola is perfectly balanced and not too sweet.
15 min active, minimal dishes
Key move
Stir the granola only once halfway through baking to create perfect clusters.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Large Bowl
- Baking Sheet
- Parchment Paper
The Mise en Place
5 of 7Your prep station before cooking begins
The Spice Blend (0/2)
The Pantry (0/5)
Granola is not clumping.
Ensure the mixture is evenly coated with maple syrup and coconut oil.
Granola is burning.
Reduce oven temperature slightly. Make sure the granola is spread in a thin, even layer.
Chef's Notes
For crispier granola, let it cool completely in the turned-off oven before removing. This helps it dry out further.
Stir the granola halfway through baking to ensure even browning and prevent burnt edges.
Serve over Greek yogurt with fresh berries for a balanced breakfast, or enjoy as a crunchy snack on its own.
Granola keeps well in an airtight container at room temperature for up to 2 weeks. Perfect for batch prepping.
The Method
PREHEAT
Preheat oven to 300°F (150°C).
Uneven heating: Ensure racks are centered to prevent hot spots that could scorch the maple syrup.
Oven is preheated to the correct temperature.
COMBINE
In a large bowl, combine rolled oats (3 cups), chopped pecans (1 cup), chia seeds (2 tbsp), cinnamon (1 tsp), and salt (¼ tsp).
Uneven distribution: Clumping of salt or chia seeds can lead to inconsistent flavor or texture in the final bake.
Dry ingredients are combined in the bowl.
ADD
Add maple syrup (½ cups) and melted coconut oil (¼ cups) to the dry ingredients. Stir well to coat evenly.
Uneven coating: Failing to scrape the bottom leads to dry, unseasoned oats that won't crisp properly.
All ingredients are coated with the wet mixture.
SPREAD
Spread the mixture in an even layer on a baking sheet lined with parchment paper.
Overcrowding: If the layer is too thick, the center will stay soft while the edges burn.
Mixture is spread into a thin, even layer.
BAKE
Bake for 30 minutes.
Over-browning: The sugars in maple syrup can caramelize and burn quickly once the moisture evaporates.
Granola is golden brown and appears mostly baked.
STIR
Time-sensitiveStir the granola once halfway through baking (after 15 minutes).
Over-mixing: Stirring too vigorously or multiple times will break apart the clusters you are trying to form.
Granola has been stirred once.
COOL
Remove from oven and let cool completely on the baking sheet. Granola will crisp up as it cools.
Soft texture: If removed from the sheet too early, the granola will remain soft instead of crisping up.
Granola is completely cool to the touch.
BREAK
Break the cooled granola into clusters.
Over-crushing: Applying too much pressure will turn the clusters into loose oats and dust.
Granola is broken into desired cluster sizes.
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