This post may contain affiliate links. Please read our disclosure policy.
This Maple Pecan Granola is everything store-bought wishes it could be—extra crunchy, perfectly sweetened, and bursting with real maple flavor in every bite. Made with simple ingredients and tested to perfection, it clusters just right and stays crisp for weeks. One taste, and you’ll see why this is the only granola recipe you’ll ever need.
We’ve been enjoying an organic maple pecan granola from Publix for a while now, and every time I had it, I thought, I can make this at home and make it even better. I wanted a granola that was homemade but still had that satisfying crunch and bold maple flavor, without being overly sweet or dry.
So I got to work in my kitchen (as I tend to do!) and tested this recipe at least a dozen times. I adjusted the baking time, played with the mix-ins, and fine-tuned the ratio of maple syrup to brown sugar until I landed on a batch that hit all the marks: sweet but balanced, crisp with just the right amount of cluster factor, and packed with warm, cozy flavor.
With over 30 years of experience cooking for my family, I’ve learned that the best recipes are not only delicious but also dependable and easy to prepare. This granola checks all those boxes. Whether you’re topping yogurt, layering a parfait, or just grabbing a handful for a snack, I know you’re going to love having this one in your back pocket.
Maple Pecan Granola Ingredients
- Maple Syrup: Pure maple syrup gives that rich, natural sweetness. Don’t swap with pancake syrup here.
- Brown Sugar: Adds depth and helps create those golden, crunchy clusters we all love.
- Butter: I use salted butter for extra flavor. It brings everything together and makes the granola taste a little indulgent.
- Maple & Vanilla Extracts: Maple extract amps up the flavor, and vanilla adds a warm, cozy balance. You can adjust the ratio to suit your taste.
- Cinnamon: A must for that classic, comforting granola flavor.
- Oats: Old-fashioned or rolled oats work best—don’t use quick oats, or the texture won’t hold up.
- Pecans, Seeds, Chia: These add crunch, nutrients, and a little nuttiness. Feel free to mix and match with what you have!
How to Make Maple Granola
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
1. Preheat and Prepare Your Pan
Start by preheating your oven to 300°F. Line a half-sheet baking pan with parchment paper or a silicone baking mat.
2. Melt the Syrup Mixture
In a medium saucepan, combine the maple syrup, brown sugar, salted butter, and just a pinch of salt. Warm over medium heat, stirring occasionally, until the butter has melted and the sugar has fully dissolved. This takes about 5 minutes, and your kitchen will start to smell amazing.
3. Add the Warm Flavors
Once everything is melted and combined, remove the pot from the heat and stir in the cinnamon, vanilla extract, and maple extract. You can adjust the ratio of vanilla to maple extract if you want a stronger maple flavor—totally up to you!
4. Mix in the Dry Ingredients
Now add the pecans, chia seeds, sunflower seed kernels, and rolled oats straight into the pot. Stir until every oat and nut is nicely coated. There shouldn’t be any dry spots. It’ll look sticky and glossy, just how we want it.
5. Spread and Bake
Pour the granola mixture onto your prepared baking sheet and spread it into an even, thin layer. Bake for 25 to 35 minutes.
Stirring once about halfway through to help it toast and crisp evenly. I like to press the granola down gently after stirring—it encourages those delicious clusters we all love.
6. Cool Completely
Once baked to a rich golden brown, remove the pan from the oven and let the granola cool completely on the pan for at least 30 minutes. It will continue to crisp up as it cools.
If you’re hoping for chunkier granola, break it apart gently once cooled. This mix is a little more delicate, so treat it with care if you want those clusters to hold.
7. Store and Enjoy
After the granola is fully cooled, transfer it to an airtight container. It’ll stay fresh for up to a month, just be sure it’s completely cool before sealing, or it can soften from trapped moisture.
Recipe Tips
- Flavor Adjustments: Want a lighter maple flavor? Use 1 tsp maple extract and 2 tsp vanilla. Or try 1½ teaspoons of each for a nice balance.
- Midway Stir Is Key: Maple syrup-based granola benefits from a good stir halfway through baking to help it crisp evenly. Just pull the pan out, toss gently with a wooden spoon, flatten it back out a bit, and finish baking.
- Watch Your Bake Time: Darker pans tend to brown faster, so check a few minutes early if you’re not using a light-colored pan.
Pecan Granola Variations
This base recipe is delicious as-is, but it’s also incredibly easy to customize. Here are some of my favorite ways to mix things up depending on what’s in the pantry or what flavors you’re craving!
Add Dried Fruit
Once the granola is fully baked and cooled, stir in about ½ to 1 cup of your favorite dried fruit.
- Dried cranberries or cherries for a tart pop
- Golden raisins or dried apricots for a mellow, chewy sweetness
- Try a cranberry-orange combo with dried cranberries + a little orange zest stirred into the syrup mixture before baking
Stir in Chocolate (After Cooling)
Let the granola cool completely, then add a handful (or two) of:
- Mini chocolate chips
- Dark chocolate chunks
- White chocolate chips for something sweeter
Tip: Chocolate will melt if added before the granola is fully cool—unless that’s what you’re going for (it’s yummy too)!
Change Up the Nuts and Seeds
Not a pecan fan or just want to use what you have? Try swapping or mixing in:
- Walnuts, almonds, or cashews
- Pumpkin seeds (pepitas) for a fun fall twist
- Add hemp seeds or flax seeds for a boost of nutrition
Make It Tropical
Skip the cinnamon and add:
- Unsweetened coconut flakes (stir in halfway through baking so they don’t burn)
- A splash of coconut extract or pineapple juice in place of maple extract
- Finish with dried pineapple or mango pieces
Warm & Cozy Spices
Want more spice in your life? Try adding:
- ¼ tsp nutmeg
- A pinch of clove or allspice
- Swap cinnamon for pumpkin pie spice or apple pie spice to match the season. You can even use dried apples in the mix.
Recipe FAQs
I don’t recommend it. Quick oats break down too much during baking and won’t give you that nice, crunchy texture we’re going for.
You can definitely use just vanilla extract if that’s what you have on hand. The granola will still be tasty, just a bit more mellow in flavor. That said, maple extract really brings out that cozy, maple-y depth that makes this granola shine. If you cannot find it locally, I have used Cook’s and Happy Home brands, and they both are great.
It probably didn’t bake quite long enough or wasn’t fully cooled before storing. Just pop it back in the oven at 300°F for 5–10 minutes to help dry it out and crisp it back up.
Yes! Just leave out the pecans and swap in more seeds, such as pumpkin or sunflower seeds, or even coconut flakes for added texture.
If stored in an airtight container and kept in a cool, dry spot, it’ll stay fresh for up to a month. Just be sure it’s completely cooled before sealing to keep that crunch!
Want to Save this Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
Storing Maple Pecan Granola
Let the granola cool completely on the pan before storing. This is key for keeping that crisp texture.
Once cooled, transfer to an airtight container or a large mason jar with a tight lid. It will stay fresh at room temperature for up to 1 month when kept in a cool, dry place.
Tip: If your granola feels a little soft or sticky the next day, it may have trapped a bit of moisture. Simply spread it back on a baking sheet and place it in the oven at 300°F for 5–10 minutes to crisp it back up. Let it cool again before re-storing.
How to Use Maple Granola
There are so many ways to enjoy this maple pecan granola. It’s one of those pantry staples you’ll keep reaching for!
- Sprinkle over yogurt or cottage cheese for a quick breakfast or snack
- Layer it into a parfait with Greek yogurt and fresh fruit
- Top your oatmeal for added crunch and warm maple flavor
- Snack on it by the handful—seriously, it’s hard to stop
- Serve it with milk like cereal for a sweet, crunchy bowl
- Add it to a bowl of fresh fruit or berries for extra texture and a little sweetness
- Package it up as a gift in jars or treat bags—it’s always a hit during the holidays! I even have free printable gift tags for them on our Subscriber Page in the fall section.
Tip: Want to get a little fancy? Use it as a topping for baked apples, fruit crisps, or even ice cream. Simple and so good.
Recipes That Pair Perfectly with Maple Granola
- Mixed Berry Yogurt Parfaits
- Strawberry Yogurt Breakfast Parfait
- Key Lime Pie In A Jar
- Any of our Ice Cream Recipes
Hungry for more easy, home-cooked, delicious recipes?
Sign up for my free recipe club to get family-friendly recipes in your inbox each week! Find me sharing daily meal-time inspiration on Pinterest, Facebook, and Instagram.
Maple Pecan Granola Recipe
Ingredients
- ⅓ cup maple syrup
- ⅓ cup brown sugar, firmly packed
- ½ cup salted butter, one stick (8 tablespoons)
- 1 pinch salt
- 2 teaspoons ground cinnamon
- 1 teaspoons vanilla extract
- 2 teaspoon maple extract
- 1 tablespoon chia seed
- ¼ cup sunflower seeds
- 1 cup chopped pecans
- 3 cups rolled oats or old fashioned oats
Instructions
- Preheat your oven to 300°F and line a large baking sheet with parchment paper for easy cleanup.
- In a medium saucepan, combine maple syrup, brown sugar, butter, and a pinch of salt. Warm over medium heat, stirring occasionally, until the butter melts and the sugar dissolves, about 5 minutes.
- Stir in the cinnamon, vanilla extract, and maple extract. Once combined, remove from heat.
- Add the pecan pieces, chia seeds, sunflower seeds, and rolled oats to the warm syrup mixture. Stir well until everything is coated and there are no dry oat patches.
- Pour the granola mixture onto your prepared baking sheet. Use a spatula to spread it out into an even, thin layer.
- Bake for 25 to 35 minutes, stirring once halfway through, until golden brown and fragrant. 32-33 minutes is perfect in my oven.
- Let the granola completely cool on the pan for at least 30 minutes. It will crisp up beautifully as it cools. Once cooled, break it into clusters if you like.
- Store in an airtight container once completely cool. It’ll keep well for several weeks—perfect for easy breakfasts or snack attacks!
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
