Maple Pecan Granola Clusters
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian, Vegan, Gluten-Free
Ingredients
Scale
- 3 cups old-fashioned rolled oats
- 1.5 cups raw pecans, roughly chopped
- 1/2 cup pure maple syrup
- 1/3 cup melted coconut oil (or avocado oil)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1 tablespoon brown sugar (optional for extra crunch)
Instructions
- Preheat your oven to 325°F (165°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat. This ensures the granola doesn’t stick and helps the clusters form properly during the cooling process.
- In a large mixing bowl, combine the old-fashioned rolled oats, chopped pecans, ground cinnamon, sea salt, and brown sugar if you are using it. Stir everything together until the cinnamon and salt are evenly distributed throughout the oats.
- In a separate small bowl, whisk together the melted coconut oil, pure maple syrup, and vanilla extract. Ensure the coconut oil is completely liquid so it coats the dry ingredients evenly. If the oil begins to solidify because the syrup is cold, warm the mixture slightly in the microwave for 10 seconds.
- Pour the wet mixture over the dry oat mixture. Use a large spatula to fold and stir until every single oat and pecan piece is thoroughly coated with the syrup and oil. You want the mixture to look moist and slightly sticky.
- Transfer the mixture to the prepared baking sheet. Spread it into an even layer, but then use the back of your spatula to press the granola down firmly. Compacting the mixture is the key to getting large, satisfying clusters rather than loose granola.
- Place the baking sheet in the oven and bake for 22 to 25 minutes. About halfway through, rotate the pan in the oven, but do not stir the granola. Bake until it looks golden brown and smells fragrant. It will still feel a bit soft when you touch it, but it will crisp up as it cools.
- This is the most important step! Let the granola cool completely on the baking sheet for at least 45 minutes to an hour. Once it is stone cold, use your hands to gently break the large sheet of granola into the desired cluster sizes.