Maple Pecan Granola
This warmly spiced granola is crunchy, toasty, and just the right amount of sweet. Maple syrup, cinnamon, and coconut mingle with pecans and hemp seeds for a nutrient-rich blend that’s perfect for breakfast or snacking. Baking the oats first ensures a crisp base, while the coconut and pecans get added later so they toast to golden perfection without burning.
Why You’ll Love It
Perfectly crunchy: Baked in stages for even toasting and great texture.
Warm, cozy flavor: Maple syrup and cinnamon give every bite natural sweetness.
Versatile: Delicious with yogurt, milk, smoothie bowls, or by the handful.
Maple-Pecan Granola with Coconut & Hemp Seeds
Yield: 12
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
Ingredients
- 6 cups rolled oats (sprouted and certified gluten-free, if possible)
- ⅔ cup + ¼ cup oil (olive, avocado, or melted coconut oil)
- ¾ cup maple syrup, divided
- 1 teaspoon salt, divided
- 2 tablespoons ground cinnamon
- 8 ounces unsweetened coconut chips
- 1 ½ cups chopped pecans
- ½ cup hemp seed
Instructions
- Preheat oven to 365°F and line a large baking sheet with parchment paper. In a large bowl, combine the oats with ⅔ cup oil, ½ cup maple syrup, ½ tsp salt, and the cinnamon, stirring until evenly coated. Spread the oat mixture in an even layer on the prepared baking sheet and bake for 20 minutes, stirring once or twice to prevent burning.
- While the oats bake, combine the coconut, pecans, and hemp seeds in a large bowl. Add the remaining ¼ cup oil, ¼ cup maple syrup, and ½ tsp salt, then toss to coat evenly.
- After 20 minutes, remove the oats from the oven and sprinkle the coconut/pecan mixture evenly over the top. Return to the oven and bake another 20–25 minutes, or until the coconut has lightly browned, stirring a few times to prevent burning and ensure the coconut browns evenly.
- Remove from the oven and let the granola cool completely on the pan (it will crisp as it cools). Once cool, transfer to an airtight container.
- Serve with yogurt or milk of choice, or use as a topping for smoothies.
Notes
- Double the batch: This granola stores well in an airtight container for several weeks, so consider making a larger batch to save time.
- Note that if you’re baking more at the same time, it can affect cooking time and browning. When you remove the pans to stir the granola, swap which one is at the top to help cook both pans evenly.
Oven adjustments: If your oven runs hot or has uneven spots, you may need to rotate the pan or stir more often to prevent burning.