This Maple Pecan Granola is our go-to breakfast for busy weekday mornings!
I can’t count how many times I’ve made this recipe for Maple Pecan Granola. Seriously! I’ve probably made this recipe more than any other recipe over the past several years. Part of that is because I just enjoy making new recipes. But this Maple Pecan Granola? It just keeps coming back like a bad penny…except that it’s really, really good! We’ve always (and I mean always) got some of this in the cupboard waiting for morning breakfast.
One of our best friends made this granola recipe for us years ago, and the 4 of us sat there and ate probably half the tray. I kid you not! It was a lazy Sunday morning, and we were watching reruns of ghost shows. (Yes, ghost shows…they’re the best!) And we just kept snacking on this granola. Of course, I had to ask for the recipe when we left. And I’ve still got that little piece of paper with the handwritten recipe. I’ve made a couple of minor changes like adding flax seeds, but other than that this recipe is exactly the same as it was back when we first tried it.
Since this recipe hasn’t changed and since I’ve only made it a zillion times now, you’d think I’d have this one memorized by now. But I don’t. Every time I make this Maple Pecan Granola (~every 2 weeks or so), I go digging around in the pile of papers on my desk. And then I head up to the kitchen with my recipe in hand. There was the one time I thought I’d lost the recipe…but let’s just not go there. So part of the reason for posting this one is simply so that I don’t have to go hunting for the handwritten recipe anymore!
Granola + Greek yogurt is our breakfast almost every weekday morning. Although the granola recipe itself hasn’t changed much, the Greek yogurt most definitely has. I’ve gone through nearly every major Greek yogurt company hunting for one I liked. Some of them I could barely deal with. Some of them I could deal with, but didn’t love. That is until I discovered Cabot’s Lowfat Vanilla Bean Greek Yogurt. This stuff is amazing! I can’t tell you the number of “real-life” friends and neighbors who I’ve told to go buy this yogurt. It seriously is one of the best Greek yogurts I’ve ever eaten.
This yogurt is a little difficult to find in our area, but I’ll make an extra stop just to restock my supply of this one. Cabot recently sent me some of this Vanilla Bean Greek Yogurt…awesome! But what was even more awesome was discovering that Cabot also makes a Lowfat Honey Greek Yogurt. I haven’t seen this one in stores around me yet, but I will definitely be watching for it. I still prefer the Vanilla Bean as my go-to breakfast, but the Honey version was really quite tasty, too. (And I just noticed on Cabot’s website that they make a Lowfat Coconut flavor. I’ll be stalking that one, too, as coconut is Laura’s favorite yogurt flavor.)
But back to this Maple Pecan Granola. If you like granola, then please make a batch of this one! You won’t regret it. (That is unless you eat it all in one sitting…in which case, you’ll regret not having any left for tomorrow’s breakfast!) I often sneak a couple of bites when it’s fresh out of the oven. (In fact, last time I made a batch, I burned my tongue because I was too impatient to wait for the granola to cool. Oops!) Enjoy!
Maple Pecan Granola
- 3 cups rolled oats
- 1 cup pecans coarsely chopped
- 1 cup unsweetened coconut flakes
- ½ cup olive oil
- ½ cup maple syrup
- ½ cup brown sugar
- ¼ cup whole flax seeds
- ½ tsp nutmeg
- 1 cup dried cranberries
- Preheat oven to 300°F.
- Using a large bowl, mix together all ingredients except for dried cranberries; stir together until well combined.
- Spread mixture onto a foil-lined sheet pan.
- Bake for 40 minutes, stirring every 10-15 minutes.
- Add dried cranberries, stir and continue baking for 10 more minutes.
- Let granola cool completely before sealing in an airtight container.