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Maple Pecan Granola

Yield: makes 10 cups


  • 1/3 cup maple syrup
  • 1/2 cup vegetable oil
  • 1/3 cup light brown sugar, packed
  • 1/2 tsp fine sea salt
  • 5 cups old-fashioned rolled oats
  • 2 cups pecans, roughly chopped


  • Preheat oven to 325 degrees F. Line an 18×13-inch baking sheet with parchment paper.  Set aside.
  • In a large bowl, whisk together maple syrup, vegetable oil, brown sugar, and salt. Fold in rolled oats and pecans. Mix until the dry mixture is thoroughly coated.
  • Transfer mixture to prepared baking sheet. Spread evenly across baking sheet. Lay parchment paper over mixture and press with the bottom of another baking sheet to make the oat mixture compact.
  • Bake for 40-45 minutes until mixture is firm and lightly golden brown in color. Rotate baking sheet midway through baking. Let granola cool to room temperature on wire rack. Break room temperature granola into bite size pieces (or into your desired size). At this point, you can add dried fruits or chocolate chips. Store at room temperature in an airtight container for up to one month.