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Hayley

Maple Pecan Granola

Big, crunchy maple-pecan granola clusters made with oats, pecans, coconut, and pumpkin seeds, naturally sweetened and pressed into snackable chunks.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour 50 minutes
Servings: 7 cups
Ingredients Method Notes

Ingredients
  

  • 4 cups old-fashioned rolled oats
  • 1½ cups roughly chopped pecans
  • 1 cup unsweetened coconut flakes
  • ½ cup pumpkin seeds
  • ½ tsp salt
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • ½ tsp nutmeg
  • ¼ tsp allspice
  • ⅛ tsp ground cloves
  • ½ cup unsalted butter melted
  • ⅔ cup pure maple syrup
  • 2 Tbsp brown sugar or maple sugar
  • 1 tsp vanilla extract
  • 1 large egg white
Optional
  • ¾ cup chopped dried apples

Method
 

  1. Prep the oven and pan. Preheat oven to 325°F and line a large rimmed baking sheet with parchment.
  2. Combine the dry ingredients. In a large bowl, combine the oats, pecans, coconut, pumpkin seeds, salt, and spices.
  3. Make the wet mixture. Whisk together the melted butter, maple syrup, brown sugar, and vanilla.
  4. Combine. Pour the wet ingredients over the dry ingredients and mix thoroughly, until everything is evenly coated.
  5. Add the egg white. Whisk the egg white until frothy, then stir it into the granola.
  6. Press into the pan. Spread the mixture onto the prepared baking sheet and press firmly into an even layer.
  7. Bake. Bake for 35–40 minutes without stirring, until edges are deeply golden.
  8. Cool completely. Let the granola cool completely on the baking sheet — do not stir or break it apart while warm.
  9. Break into clusters. Once fully cooled, break the granola into large clusters.
  10. Add dried fruit or other add ins, if using. Fold in once the granola has completely cooled. See post above for recommendations by season!

Notes

  • Don't skip the cooling time. Granola firms up and crisps as it cools, so breaking it apart too early will leave you with softer, crumblier pieces.
  • Press firmly before baking. This is what creates big, snackable clusters instead of loose granola. Don't loss while baking 
  • Add dried fruit or chocolate chips after baking. Adding it before baking will dry it out too much — stir it in once the granola has cooled instead.
  • Store properly for maximum crunch. Keep in an airtight container at room temperature for up to 2 weeks, and make sure the granola is completely cool before storing.
  • Once you've got this chunky maple base down, it's easy to make it your own. Stick with the classic maple-pecan version, or let the fruit, nuts, and spices shift with the seasons.