Maple Pecan Granola

Maple Pecan Granola

Maple Pecan Granola

I have to say, this recipe has been months in the making. Stupidly, of course.

I say stupidly, because if I had realized how stinkin’ easy it was to make granola, I would have done it months ago.

I became a bit obsessed addicted enamored with a maple pecan granola at the grocery store. But my budget and wallet didn’t seem to approve of said love affair.

Maple Pecan Granola

I knew there had to be a way to make my belly, taste buds, and wallet happy in one fell swoop.

I researched and stockpiled recipes. I determined that it was going to be an involved process. I put it aside. And every time I went to the store, I longingly stared at the beloved maple pecan granola box.

After  a 10-day cooking hiatus, I decided the time was now. I wanted to be in the kitchen. I wanted to try my hand at granola.

I. Was. Ready.

Maple Pecan Granola

And you know what? IT WAS EMBARRASSINGLY EASY. Took maybe 5 minutes of effort.

Apparently chopping nuts is hard. And so is whisking. But the deal breaker, really, is putting the pan in the oven.


Moral of the story: Don’t be stupid. Make the damn granola.

It’s worth it. Really, really worth it.

Maple Pecan Granola

Maple Pecan Granola

Maple Pecan Granola

An embarrassingly easy and delicious breakfast treat.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 -8
Author Emily Levenson |


  • 3 cups rolled oats
  • 1 cup chopped pecans
  • pinch of salt
  • 6 tbs safflower oil
  • 6 tbs pure maple syrup


  1. Preheat oven to 350°F.
  2. Combine oats, pecans, and pinch of salt in a medium to large bowl. Stir to combine and set aside.
  3. In a small bowl, combine safflower oil and maple syrup. Whisk to combine.
  4. Pour maple syrup mixture into oat mixture. Stir until everything has been coated in maple syrup mixture.
  5. Transfer to a baking sheet lined with parchment paper and spread so granola is about 1/2 inch thick.
  6. Bake for 20-25 minutes, or until golden brown.
  7. Remove from oven and let cool completely.
  8. Break apart and store in an airtight container.
  9. Serve plain, with your favorite fresh or dried fruits, or with your favorite nutmilk. (Even yogurt, if you can tolerate dairy.)

Allergen Information

Nightshade free, dairy free, wheat free*, gluten free*, soy free, corn free, and egg free.
*If you have a gluten sensitivity, make sure to look for certified gluten-free oats.

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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

12 comments / Add your comment below

  1. I recently went through this with baked oatmeal. I won’t make the same mistake with granola. Putting the ingredients I don’t have on the list now!

    Next goal: Granola bars. especially for the kids’ lunches…

  2. I made granola once, and yes, it was yummy. It had a little longer ingredient list, and I think I like this recipe better. I’ll have to try it, because yes, it’s soo soo good and such a good snack or addition to yogurt or something.

  3. Pingback: January Recipe Reviews | Charmingly ModernCharmingly Modern

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