Sweet Vegan Maple Pecan Granola

I didn’t think granola was worth making from scratch until I tried store-bought versions with my kids and realized how much sugar they pack in. Plus, the good stuff costs a fortune. My daughter kept asking for the fancy maple pecan kind, and I kept wincing at the price tag.

That’s when I decided to figure out how to make it myself. Turns out, homemade granola is way easier than I expected, and you can control exactly what goes in it. This vegan version uses maple syrup instead of honey, so everyone in the family can enjoy it.

What Kind of Oats Should I Use?

For this granola recipe, you’ll want to stick with old-fashioned rolled oats and avoid instant or quick oats at all costs. Old-fashioned oats hold their shape better during baking and give you that satisfying crunch we all love in granola. If you can find thick rolled oats, even better – they’ll give you an extra hearty texture that really makes this granola special. Just make sure to grab the gluten-free variety if that’s a concern for you, since regular oats can sometimes be processed in facilities that also handle wheat.

Options for Substitutions

This granola recipe is pretty forgiving when it comes to swaps, so here are some options to work with what you have:

• Old fashioned rolled oats: Stick with old fashioned oats for the best texture – quick oats will get mushy and instant oats won’t hold up during baking. If you need gluten-free, just make sure your oats are certified gluten-free.
• Pecans: Any nuts work great here! Try walnuts, almonds, cashews, or hazelnuts. You can even mix different nuts together for variety.
• Coconut oil: If you don’t have coconut oil, use melted butter (if not vegan) or neutral oil like vegetable or canola. The coconut oil does add a nice flavor though.
• Maple syrup: Honey works if you’re not keeping it vegan, or try agave nectar. Brown rice syrup is another option, though it’s less sweet so you might need a bit more.
• Sunflower seeds: Pumpkin seeds (pepitas) are a great swap, or try sesame seeds for a different crunch. You can also use more nuts instead.
• Shredded coconut: If you’re not a coconut fan, just leave it out or replace with more nuts or seeds. The granola will still turn out great.

Watch Out for These Mistakes While Baking

The biggest mistake when making granola is not stirring it frequently enough during baking, which leads to burnt edges and undercooked centers – aim to stir every 10-15 minutes to ensure even browning.

Another common error is baking at too high a temperature, so stick to 300°F or lower to prevent the maple syrup from burning and creating bitter flavors.

Don’t add any dried fruit or chocolate chips until after baking, as they’ll burn and turn your granola bitter – wait until it’s completely cooled before mixing in these extras.

Finally, resist the urge to remove your granola too early even if it looks done, since it continues to crisp up as it cools, and what seems soft in the oven will become perfectly crunchy once it reaches room temperature.

What to Serve With Maple Pecan Granola?

This crunchy granola is perfect sprinkled over Greek yogurt with fresh berries for a satisfying breakfast or snack. I love serving it with cold almond milk or oat milk as a cereal, especially when you want something that feels indulgent but still wholesome. It also makes a great topping for smoothie bowls, adding that perfect crunch and nutty sweetness that pairs beautifully with banana and berry flavors. For a simple dessert, try sprinkling it over vanilla ice cream or mixing it into overnight oats for an easy make-ahead breakfast.

Storage Instructions

Keep Fresh: Store your granola in an airtight container at room temperature for up to 2 weeks. I like using glass jars or containers with tight-fitting lids to keep all that crunch intact. Make sure it’s completely cooled before storing, otherwise you might end up with soggy granola.

Freeze: This granola freezes really well for longer storage! Pop it in freezer-safe bags or containers and it’ll stay fresh for up to 3 months. I love making big batches and freezing portions so I always have homemade granola ready to go.

Serve: No need to thaw frozen granola – just scoop it straight from the freezer onto your yogurt or cereal. If you want to crisp it up again after storage, spread it on a baking sheet and toast in a 300°F oven for 5-10 minutes, stirring once halfway through.

Preparation Time	10-15 minutes
Cooking Time	80-85 minutes
Total Time	90-100 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3150-3350
• Protein: 52-58 g
• Fat: 220-235 g
• Carbohydrates: 280-300 g

Ingredients

For the base mixture:

• 3 cups old fashioned rolled oats (thick-cut if preferred; gluten free as needed)
• 2 cups chopped pecans
• 3/4 cup unsweetened shredded coconut
• 1/3 cup hulled sunflower seeds
• 1/4 tsp fine sea salt
• 1/2 tsp ground cinnamon
• 1/2 cup coconut oil (melted, unrefined, virgin)
• 1/2 cup maple syrup
• 1/2 tsp vanilla extract or paste

Optional mix-ins:

• 1/2 cup chocolate chips (add before baking, optional)
• Chopped dried fruits such as apricots, cherries, cranberries, or raisins (several handfuls, to taste, add after baking)

Step 1: Prep the Pan and Oven

Line a sheet pan with parchment paper to prevent sticking and make granola removal easy.

Preheat your oven to 275°F (135°C).

Place an oven rack in the center position to ensure even baking.

Step 2: Combine Dry Ingredients

• 3 cups old fashioned rolled oats
• 2 cups chopped pecans
• 3/4 cup unsweetened shredded coconut
• 1/3 cup hulled sunflower seeds
• 1/4 tsp fine sea salt
• 1/2 tsp ground cinnamon
• 1/2 cup chocolate chips (optional)

In a large mixing bowl, add the rolled oats, chopped pecans, shredded coconut, sunflower seeds, sea salt, cinnamon, and chocolate chips if you’re using them.

Mix thoroughly to distribute the seasonings and add-ins evenly.

Set aside for the wet mixture.

Step 3: Make Wet Mixture

• 1/2 cup coconut oil (melted, unrefined, virgin)
• 1/2 cup maple syrup
• 1/2 tsp vanilla extract or paste

In a spouted measuring cup, combine the melted coconut oil, maple syrup, and vanilla extract or paste.

Stir well, though it’s normal for the oil and syrup to separate a bit.

If the coconut oil begins to solidify, gently rewarm the mixture in the microwave until it returns to a liquid state.

Step 4: Mix Granola Base and Arrange on Pan

• dry ingredient mixture from Step 2
• wet mixture from Step 3

Pour the wet mixture over the dry ingredients in the mixing bowl.

Use a wooden spoon or your hands to mix thoroughly, ensuring that every bit of dry ingredient is coated with some of the wet mixture.

Spread the granola evenly in a single layer on the prepared sheet pan, pressing it down slightly.

I like to gently press the granola for bigger clusters after baking.

Step 5: Bake the Granola

• granola mixture from Step 4

Place the granola pan in the preheated oven and bake at 275°F (135°C) for 1 hour.

Check the granola at this point—it should be lightly golden and fragrant.

Rotate the pan, increase the oven temperature to 300°F (148°C), and bake for another 20–25 minutes, or until the granola is golden and aromatic.

Keep a close eye during the last 20 minutes since all ovens vary.

Avoid stirring if you want clumpy granola.

Step 6: Cool and Add Dried Fruit

• chopped dried fruits such as apricots, cherries, cranberries, or raisins (to taste)

Remove the granola from the oven and let it cool completely on the pan; this will help it crisp up and form clusters.

Once cooled, transfer to a storage container and, if desired, toss in several handfuls of your favorite chopped dried fruits, such as apricots, cherries, cranberries, or raisins.

For extra flavor, I sometimes add the dried fruit while the granola is still a tiny bit warm so the fruit absorbs a little of the aroma.