The first time I stirred oats, I remember my grandmother humming as steam curled from a pot on the stove. The kitchen smelled like toasted nuts and late autumn mornings. A spoonful of sweetness, a handful of crunch that memory lives in every bite of the granola I make now.
I grew up learning to cook in a small, crowded kitchen with church cookbook recipes folded into my apron. I’m a home cook from Louisville who loves simple, comforting food that feeds a family without fuss. I test my recipes on real weeknights, leaning on pantry staples and a little patience. My style values straightforward steps, familiar flavors, and dishes that feel like a warm hug. Over the years I settled into one granola that my neighbors ask for at church socials and my grandkids reach for at breakfast.
Maple Pecan Almond Granola became a pantry staple because it blends buttery nuts, cozy cinnamon, and pure maple sweetness into something you can sprinkle over yogurt, scoop into a bowl with milk, or snack on by the handful. I keep this recipe pork-free, kid-friendly, and adaptable for busy evenings when you want homemade without a fuss. I explain each step clearly so you can make this at home with confidence, whether you’re new to baking or you’ve been stirring pots since childhood. If you love nutty, maple-scented mornings, this version will feel like an old friend.
Table of Contents
Table of Contents
Why you’ll love this dish
This granola hits the sweet spot between crunchy and tender, and it does it without complicated steps. Maple Pecan Almond Granola layers toasted rolled oats with chopped pecans and sliced almonds, then brings everything together with maple syrup and a touch of cinnamon. The result gives you a little cluster when it cools and a clean, warm flavor that doesn’t overpower whatever you serve it with. You’ll love how easy it is to scale: double the batch for a week of breakfasts, or halve it to test the recipe. It also stores well in an airtight container so you can reach for a handful any time.
I keep the process simple on purpose. No need for special equipment or unfamiliar ingredients. Just a bowl, a spoon, and a baking sheet stand between you and a fresh batch of Maple Pecan Almond Granola. The nuts add a satisfying chew and a rich, toasty flavor that balances the natural sweetness of maple syrup.
Cinnamon ties the flavors together and gives the granola a cozy, familiar note that works well from late fall through spring. Because I test recipes in real kitchens, the timing accounts for typical oven variations, and the stirring part ensures even browning without turning the granola into dust. If you need a snack you can feel good about serving from your pantry or a topping that elevates a simple bowl of yogurt or fruit, this granola will become a quick favorite.
How to prepare Maple Pecan Almond Granola
This recipe keeps things straightforward so you can make it on a weeknight or a slow Saturday morning. Start with good rolled oats and fresh nuts they make all the difference. Use pure maple syrup rather than pancake syrup for the best flavor. Choose a neutral oil like light olive oil, avocado oil, or a mild vegetable oil; that small fat helps the granola crisp up and carry the maple flavor without adding work.
Warm the maple syrup and oil very briefly if they’re cold so they drizzle easily. Toss the dry ingredients first so the syrup coats evenly, and spread the mixture in a single layer so the oven can work its magic. Stir once halfway through baking to avoid hot spots, then let the pan cool completely; that’s when the clusters set and the texture becomes crunchy. If you like larger clusters, press the granola lightly into the sheet after stirring, then don’t break it until fully cooled.
Maple Pecan Almond Granola adapts easily: stir in dried fruit once the mixture cools, or add a sprinkle of vanilla powder or a pinch of nutmeg for a slightly different aromatic profile. Keep an eye on the last few minutes in the oven color changes quickly and that golden edge is where the flavor lives.
Ingredients
2 cups rolled oats
1/4 cup chopped pecans
1/4 cup sliced almonds
1/4 cup maple syrup
2 tbsp oil (your choice)
1 tsp ground cinnamon
Pinch of salt
Instructions
Preheat your oven to 325°F.
In a large bowl, mix together the rolled oats, chopped pecans, sliced almonds, cinnamon, and a pinch of salt.
Drizzle the maple syrup and oil over the oat mixture, stirring until well coated.
Spread it out on a baking sheet in an even layer.
Bake for about 20 minutes, stirring once halfway through, until golden brown and fragrant.
Let it cool completely on the baking sheet before serving.
Serving ideas
Maple Pecan Almond Granola works in so many ways around the table. Sprinkle it over plain or vanilla yogurt and fresh berries for a breakfast that feels special but takes minutes to assemble. Serve it with milk as a crunchy cereal for kids and adults alike. You can also use it as a topping for baked fruit like roasted apples or pears, adding texture and a nutty depth. For a sweet treat, toss cooled granola with melted dark chocolate and chill until set for granola bark a simple dessert that lasts for gift jars or snack bowls.
For savory-sweet balance, try a small handful atop roasted squash or sweet potato mash the maple and nuts add a lively contrast. On salads, a scattering of Maple Pecan Almond Granola pairs nicely with mixed greens, a few crumbles of goat cheese, and a light vinaigrette for an autumnal twist. The granola also fits into packed lunches: add it to a container of yogurt and fruit for an afternoon pick-me-up. Because it keeps well, it makes a thoughtful addition to a brunch spread, where guests can sprinkle it over oatmeal, cottage cheese, or yogurt parfaits.
Storing this recipe
Store your Maple Pecan Almond Granola in an airtight container at room temperature for up to two weeks. Keep it away from direct heat or sunlight, as warmth can soften the clusters and encourage the oils to go rancid sooner. If you want to keep it longer, freeze the granola in a freezer-safe bag or container for up to three months; let it come to room temperature before enjoying so the texture comes back to life.
If you live in a humid climate, consider storing the granola in the refrigerator to preserve crunch, though the cold can slightly change the mouthfeel. To refresh a slightly soft batch, spread the granola on a baking sheet and warm it at 275°F for 5–10 minutes, watching closely so it doesn’t over-brown. Always use clean, dry utensils when scooping to prevent introducing moisture. Label your container with the date so you know when you made it homemade granola stays best when used within a couple of weeks, and proper storage makes that simple.
Helpful tips
Choose high-quality ingredients for the best flavor: fresh rolled oats and fresh nuts make a noticeable difference. Toasting the pecans and almonds first is optional, but it deepens the nutty flavor if you want more intensity. If you prefer less sweetness, reduce the maple syrup by a tablespoon or two; if you want more clusters, press the granola gently into the baking sheet after the first stir and don’t break it until completely cool.
Use a rimmed baking sheet to keep the mixture from sliding off when you stir. If your syrup is very thick, warm it briefly so it spreads evenly without clumping. Stirring once halfway through baking encourages even color and texture too much stirring breaks up clusters, too little can leave some pieces underdone. When you add dried fruit, wait until the granola cools so the fruit doesn’t dry further or stick. These small practices will help your Maple Pecan Almond Granola turn out crunchy, fragrant, and perfectly balanced every time.
Easy twists you can try
Maple Pecan Almond Granola invites a few simple swaps to change the character of the batch. Swap in walnuts instead of pecans for a slightly heartier nuttiness, or replace the almonds with sunflower seeds for a nut-free option. Try adding a tablespoon of chia seeds or flaxseed after baking to boost texture and nutrition. For a chocolatey twist, stir in a few tablespoons of cocoa powder with the dry ingredients and add mini chocolate chips after cooling.
If you prefer a spicier profile, add a pinch of nutmeg or ginger with the cinnamon. To make the granola maple-sesame, add a tablespoon of toasted sesame seeds after baking. For a cluster-forward batch, press the mixture into the pan before baking and let it cool undisturbed; breaking it by hand yields sizable chunks. These ideas keep the base of Maple Pecan Almond Granola intact while offering fresh ways to enjoy its comforting sweetness.
Frequently asked questions
Q: Can I make Maple Pecan Almond Granola without oil?
A: Yes. You can omit the oil and use a little extra maple syrup to help bind the oats and nuts, though the granola will be less crisp and may clump differently. Another oil-free option is a mashed banana or applesauce substitute, but that changes flavor and texture and may shorten shelf life.
Q: How do I get big clusters in my granola?
A: For larger clusters, press the coated oat mixture firmly into the baking sheet after you stir it halfway through baking. Reduce stirring once you press it down, and let it cool completely without disturbing it. When cool, flip the slab and break it into chunky pieces by hand.
Q: Can I add dried fruit before baking?
A: It’s best to add dried fruit after baking and cooling. Baking dried fruit can make it too chewy or cause it to dry out further. Stir in raisins, cranberries, or chopped dried apricots once the granola reaches room temperature.
Q: Is Maple Pecan Almond Granola gluten-free?
A: The recipe is naturally gluten-free if you use certified gluten-free rolled oats. Cross-contamination can occur with some oats, so check labels if you cook for someone with celiac disease.
Q: How can I sweeten this less without losing flavor?
A: Reduce the maple syrup by one to two tablespoons and add a pinch more cinnamon or a splash of vanilla extract to enhance perceived sweetness without extra sugar. A mashed ripe banana replaces some syrup but adds banana flavor and moisture.
Conclusion
If you enjoy a simple, cozy breakfast or a crunchy snack that feels homemade, this Maple Pecan Almond Granola delivers every time. For a variation and more ideas on a maple-forward granola approach, see Maple Pecan Granola (vegan + easy!) for inspiration and techniques that pair nicely with this recipe.
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Maple Pecan Almond Granola
- Total Time: 30 minutes
- Yield: 4 servings
Description
A comforting and crunchy granola that combines rolled oats with nuts and maple syrup, perfect for breakfast or snacking.
Ingredients
- 2 cups rolled oats
- 1/4 cup chopped pecans
- 1/4 cup sliced almonds
- 1/4 cup maple syrup
- 2 tbsp oil (your choice)
- 1 tsp ground cinnamon
- Pinch of salt
Instructions
- Preheat your oven to 325°F.
- In a large bowl, mix together the rolled oats, chopped pecans, sliced almonds, cinnamon, and a pinch of salt.
- Drizzle the maple syrup and oil over the oat mixture, stirring until well coated.
- Spread it out on a baking sheet in an even layer.
- Bake for about 20 minutes, stirring once halfway through, until golden brown and fragrant.
- Let it cool completely on the baking sheet before serving.
Notes
Store in an airtight container at room temperature for up to two weeks. For longer storage, freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American