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As the leaves begin to turn and the mornings get a little crisper, there’s nothing quite like the smell of homemade maple pecan granola filling the kitchen. It’s the perfect way to bring a little bit of fall into your breakfast routine, with the rich, toasty flavor of pecans and the sweet warmth of pure maple syrup.

I first made this granola on a whim when I had leftover pecans from a pie I baked, and it quickly became a pantry staple. The simple ingredients come together to create clusters of crunchy oats, with a subtle caramelized edge thanks to the syrup.

What I love about this recipe is how customizable it is—mix in dried cranberries for a bit of tartness, or toss it over a bowl of creamy Greek yogurt for a quick, satisfying snack. The smell alone—maple and roasted nuts wafting through the air—makes this granola worth the few minutes of prep.

It’s also great to have on hand for the holidays, whether you’re serving it as part of a breakfast spread or packaging it up as a thoughtful, homemade gift.

Maple Pecan Granola

Maple pecan granola is a crunchy, nutty blend of oats, pecans, and warm spices, sweetened with rich maple syrup. Perfect for breakfast or snacking, it offers a delicious balance of flavors and textures, ideal with yogurt or milk.

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Prep Time 10

Cook Time 40

Total Time 50

Course Breakfast

Cuisine American

Servings 18 people

Calories 202 kcal

Equipment

Large mixing bowl
Small Mixing Bowl
Baking sheet
Parchment paper

Ingredients

½ cup chopped walnuts
½ cup ground flax seed
½ cup chopped pecans
⅓ cup canola oil
¼ tsp salt
⅔ cup pure maple syrup
2 tsp ground cinnamon
4 cups old-fashioned oats

Instructions

Preheat the oven and line a baking sheet with parchment paper.
In a large bowl, combine the oats, pecans, walnuts, flax seeds, and cinnamon.
In a separate small bowl, mix together the canola oil, maple syrup, maple flavoring, and salt.
Pour the wet ingredients over the oat mixture, stirring until everything is well coated.
Spread the mixture evenly onto the prepared baking sheet.
Bake until the granola turns a light golden brown, about 40 minutes.
Let it cool completely before breaking it into chunks.