Maple Pecan Granola

Name: Maple Pecan Granola
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 servings
Cuisine: American
Ingredients: 3 cups (270 g) old-fashioned rolled oats; 1½ cups (150 g) raw pecan halves, roughly chopped into pieces about ¼–½ inch (6–12 mm); 2 teaspoons (5 g) ground cinnamon; ½ teaspoon (3 g) fine sea salt; 2 tablespoons (25 g) light brown sugar, packed; ½ cup (120 ml) pure maple syrup; ⅓ cup (80 ml) coconut oil, melted and slightly cooled; 1 teaspoon (5 ml) pure vanilla extract; 1 large (30 g) large egg white, at room temperature, lightly beaten until loosened; ½ cup (65 g) dried cranberries (optional)

From the MyKitchenBank Kitchen

Big, crunchy clusters of rolled oats and toasted pecans, glazed with pure maple syrup and warmed with cinnamon. It's lightly sweet and easy to make, and it keeps for weeks. Serve it over yogurt or with milk, or eat it by the handful.

Prep: 20 min
Cook: 35 min
Wait: 45 min
Total: 1 hr 40 min
Makes: About 6½ cups (about 700 g), 12 servings of about ½ cup (about 58 g) each

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Steps

Before you start

Use old-fashioned rolled oats. Quick oats turn powdery and instant oats turn mushy.
If your coconut oil is solid, melt it gently in the microwave in 20-second bursts or in a small saucepan over low heat, then let it cool for a few minutes.
Clear a spot where the pan can sit undisturbed for 45 minutes after baking. The granola crisps and forms clusters as it cools.
Measure the maple syrup in a liquid measuring cup. Lightly oil the cup first so the syrup slides out.

1
Preheat and line panOven 325°F / 165°C
- Position an oven rack in the center.
- Preheat the oven to 325°F (165°C).
- Line a large rimmed baking sheet with parchment paper so the syrup doesn't stick and burn.
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Ready when: Oven reads 325°F (165°C) and the pan is lined flat with no overhang over the rack edges.
Tip: Use a rimmed sheet. Flat cookie sheets let granola slide off when you stir or rotate.
2
Mix the dry ingredients
- In a large bowl, stir together the rolled oats, chopped pecans, cinnamon, salt, and brown sugar.
- Break up any brown sugar lumps with your fingers.
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Ready when: The cinnamon is evenly distributed and no sugar lumps remain.
3
Whisk the wet ingredients
- In a small bowl, whisk together the maple syrup, melted coconut oil, vanilla, and egg white for about 30 seconds.
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Ready when: The mixture looks smooth, slightly frothy, and uniform, with no streaks of oil.
Tip: If the coconut oil is hot, let it cool for a few minutes first so it doesn't cook the egg white.
4
Combine and coat
- Pour the wet mixture over the dry ingredients.
- Fold with a spatula, scraping the bottom of the bowl, for about 1 minute so every oat and nut is coated.
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Ready when: The mixture looks evenly glossy and damp and clumps when squeezed, with no dry oats or puddles of syrup at the bottom.
5
Spread and press
- Tip the mixture onto the lined pan.
- Spread it into an even layer about ½ inch (1.25 cm) thick.
- Press down firmly with the back of the spatula, or with a second sheet of parchment, to compact it.
- Pressing is what makes large clusters.
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Ready when: The granola forms a compact, even slab that reaches near the edges of the pan.
Tip: Leave a 1-inch (2.5 cm) border. The edges brown faster.
6
First bakeOven 325°F / 165°C
- Bake at 325°F (165°C) for 20 minutes without stirring.
- The granola will smell toasty and the edges will start to turn light golden.
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Ready when: The edges are light golden and the kitchen smells of toasted oats and cinnamon.
Tip: Don't stir during this bake or the clusters will break apart.
7
Rotate and finish bakingOven 325°F / 165°C
- Remove the pan and rotate it 180 degrees.
- Press the granola down again gently with the spatula.
- Bake at 325°F (165°C) for another 12–15 minutes, until the edges are deep golden brown and the center is light golden.
- The granola will still feel slightly soft and damp.
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Ready when: The edges are deep golden brown, the center is light golden, and the pecans smell nutty (not bitter).
Tip: Check at 12 minutes. Pecans and maple syrup go from toasty to burnt quickly.
8
Cool without touching
- Set the pan on a wire rack or heatproof surface.
- Leave the granola completely undisturbed for 45 minutes.
- It will harden and crisp as it cools.
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Ready when: The slab is fully cool to the touch, hard, and snaps cleanly when you break off a corner.
Tip: Resist stirring while warm. Moving it before it sets is what turns clusters into crumbs.
9
Break up and finish
- Break the cooled slab into clusters with your hands, from chunky pieces about 1–2 inches (2.5–5 cm) to smaller crumbles.
- If using the dried cranberries, toss them in now.
- You should have about 6½ cups (about 700 g).
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Ready when: The granola is in a mix of large clusters and loose pieces, all crisp, with the cranberries evenly dispersed.
Tip: Add the cranberries after baking. Baked, they turn hard and bitter.

Good to know

Tips

Pressing the mixture into a compact layer and then leaving it alone as it bakes and cools is the secret to big clusters.
Pure maple syrup gives the best flavor. Pancake syrup is mostly corn syrup and will make the granola sticky and overly sweet.
Granola crisps as it cools, so don't judge doneness by firmness straight out of the oven. Judge it by the golden color and toasty aroma.
For a stronger maple flavor, brush 1 tablespoon more maple syrup over the granola right after the second bake. It sets as it cools.

Make ahead

The granola keeps for 2 weeks, so make it up to 2 weeks ahead. Cool it completely before storing, or the steam will soften it.

Storage & reheating

Room temperature: store in an airtight container for up to 2 weeks. Fridge: up to 1 month, which helps in hot, humid kitchens. Freezer: up to 3 months in a freezer-safe bag or container; no thawing needed, or let it sit 10 minutes. To re-crisp stale granola, spread it on a baking sheet and bake at 300°F (150°C) for 5–8 minutes, then cool completely.

Substitutions

raw pecan halves → walnuts, almonds, or hazelnuts, same weight. Chop them to a similar size. Walnuts brown a little faster, so check them 2 minutes early.
coconut oil → mild olive oil or avocado oil, same volume. The granola will be just as crisp but without the faint coconut flavor.
pure maple syrup → honey, same volume. Honey browns faster. Check the granola 3–5 minutes early, and it won't be vegan.
large egg white → 2 tablespoons (30 ml) water or omit. This keeps it vegan. You'll get fewer large clusters, but it will still be crunchy.