Maple Pecan Granola

You guys. Maple Pecan Granola 🍁 Trust me when i say you NEED this in your life right now. Granola is one of my favorite things to make because it’s literally so easy, makes like 2 dishes, and it makes your entire house smell delicious πŸ˜‹ Andddd store bought granola is usually loaded with added refined sugars, which makes no sense to me because it tastes SO good made with just some maple syrup!! So I like to make my own refined-sugar free version with all whole, real ingredients to keep myself feeling my best πŸ™ŒπŸ»

Maple Pecan Granola

  • Servings: 8
  • Difficulty: easy
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  • 1 3/4 cup gluten-free rolled oats
  • 1/3 cup gluten-free oat flour (or finely blended oats)
  • 3/4 cup raw pecans, roughly chopped
  • 1/3 cup raw pepitas
  • 1/2 tsp pumpkin pie spice (or mixture of cinnamon, nutmeg, and ground ginger)
  • 1/2 tsp flaky sea salt
  • 1/4 cup maple syrup, divided in half
  • 1/4 cup unrefined virgin coconut oil
  • 1/4 tsp maple extract (optional)


  1. Pre-heat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a small bowl, combine half of the maple syrup and the pecans until evenly coated. Set aside.
  3. In a large bowl, combine the oats, oat flour, pepitas, spice, and salt.
  4. Add the remaining maple syrup, coconut oil, and maple extract (if using) to the oat mixture and stir to combine until everything is evenly coated.
  5. Evenly spread the mixture onto the baking sheet and bake for 15-20 minutes, stopping halfway through to stir/toss the granola so nothing burns. Once the edges are golden, add the pecan mixture and bake for another 5-7 minutes.
  6. Remove from the oven and let cool completely. Store in an airtight container at room temperature for up to two weeks.

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