Can Maple Pecan Granola be made ahead?

Yes it keeps well for meal prep when cooled fully and stored in an airtight jar at room temperature.

How do I make Maple Pecan Granola extra crunchy?

Spread it thin and let it cool untouched so the maple coating firms into crisp clusters.

Can Maple Pecan Granola use quick oats?

Old fashioned oats work best because quick oats bake softer and create fewer chunky clusters.

Is Maple Pecan Granola good for brunch?

Yes it is great for brunch with yogurt bowls and fruit and small jars for a simple breakfast spread.

Maple Pecan Granola

Description

This Maple Pecan Granola is an easy and quick breakfast recipe with simple pantry ingredients and the best cozy crunch. It is healthy enough for meal prep and special enough for brunch or a holiday breakfast board. Bake a batch for yogurt bowls and smoothie toppings and snack jars and easy ideas for busy mornings or a party spread.

Ingredients

3 cups Old fashioned rolled oats
1 cup Raw pecan halves
1/2 cup Pure maple syrup
1/4 cup Melted coconut oil
2 tablespoons Brown sugar
1 teaspoon Ground cinnamon
1/2 teaspoon Fine sea salt
1 teaspoon Vanilla extract
1/2 cup Dried cranberries

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Instructions

The rolled oats and pecan halves go into the mixing bowl first so the dry base starts loose and uneven. The pecans sit between the oat flakes in different sizes and the mixture still looks pale and raw with no glaze yet.
Maple syrup and melted coconut oil and vanilla are poured over the dry mixture so the oats begin to shine. The cinnamon and brown sugar cling in darker streaks and the pecans look partly coated while some oats remain lighter around the edges.
The coated mixture is moved onto the baking tray and pressed into a thin uneven layer. Some oats gather into thicker patches while pecans sit partly buried and partly exposed so the granola can brown in a natural homemade way.
The granola bakes until the edges turn golden and the pecans look deeper and toasted. The layer shifts from glossy and soft to crisping and dry with darker browned spots around the outer patches.
The baked granola rests on the tray so the warm oat layer firms into crunchy clusters. Dried cranberries are scattered over the cooled granola and settle into cracks between pecans and browned oat pieces.
A single portion is spooned onto a white plate so the crisp clusters and pecans are easy to see. The finished granola has uneven pieces and toasted maple color and chewy cranberries tucked between the crunchy oat clusters.

Notes

Pro Tips:

Use old fashioned rolled oats rather than quick oats because they bake into sturdier clusters with better chew.
Press the coated oats lightly onto the tray before baking so larger maple pecan pieces hold together.
Add dried fruit after baking because oven heat can make cranberries tough and overly dark around the edges.
Cool the granola completely before storing so trapped steam does not soften the crunchy maple clusters.

Storage: Let the Maple Pecan Granola cool completely on the baking tray before moving it into storage. Warm granola releases steam and that steam can soften the clusters. Store the granola in an airtight jar or sealed container at room temperature. Keep it away from the stove and sunny windows so the pecans stay fresh and crisp. For longer storage freeze the cooled granola in a freezer safe bag. Press out extra air and thaw only the amount you need for breakfast bowls or snack cups. If the granola softens after a few days spread it on a tray and bake briefly until it feels dry again. Let it cool before returning it to the jar.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast
Cuisine: American