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Maple Pecan Granola Clusters Recipe
Bake this maple pecan granola clusters recipe with rolled oats, pure maple syrup and toasted pecans for crunchy breakfast bites ready in under 30 minutes.
Maple Pecan Granola Clusters are crisp, bite-sized nuggets of toasted rolled oats bound together with pure maple syrup and studded with roasted pecans. Prepared by coating the dry ingredients—usually old-fashioned oats, chopped pecans, a touch of brown sugar, and warm spices such as cinnamon—with a mixture of maple syrup, coconut or vegetable oil, and vanilla extract, the blend is then baked until deeply golden and naturally sweet. Once cooled, the sheet of granola is broken into clusters that offer a balanced combination of complex carbohydrates, plant-based fats, and aromatic sweetness. Commonly served as a breakfast cereal, snack, or crunchy topping for yogurt, smoothie bowls, or ice cream, these clusters provide a convenient way to add flavor, texture, and sustained energy to both morning and on-the-go eating occasions.
Maple Pecan Granola Clusters Recipe
Skip the pricey store-bought bags and whip up a batch in under 30 minutes—no constant stirring required. The simple, one-pan technique lets you control sweetness and mix-ins while producing big-batch crunch that stays fresh for weeks.
Prep Time
15 minutes
15 minutes
Cook Time
25 minutes
25 minutes
Total Time
40 minutes
40 minutes
Ingredients
Rolled oats
Pecans
Shredded coconut
Ground cinnamon
Pure maple syrup
Coconut oil
Vanilla extract
Salt
Method
Preheat the oven to 325°F
- Line a rimmed baking sheet with parchment paper
- Combine rolled oats, chopped pecans, shredded coconut, and ground cinnamon in a mixing bowl
- Warm maple syrup, melted coconut oil, vanilla extract, and a pinch of salt in a small saucepan until just blended
- Pour the warmed maple mixture over the dry ingredients
- Stir until every oat and nut is evenly coated
- Transfer the granola mixture to the prepared baking sheet
- Spread the mixture into a compact, even layer
- Press the granola firmly with a spatula to encourage large clusters
- Bake for 20–25 minutes, rotating the pan halfway through, until golden brown
- Remove the baking sheet from the oven
- Let the granola cool completely without touching it
- Break the cooled granola into bite-sized clusters
- Store the clusters in an airtight container at room temperature
Nutrition (whole recipe)
Calories
3200 kcal Protein
40 g Fat
176 g Carbs
371 g Fiber
48 g Sugar
128 g
3200 kcal Protein
40 g Fat
176 g Carbs
371 g Fiber
48 g Sugar
128 g
Notes
Press the oat mixture firmly into an even layer before baking, then let it cool undisturbed—this “set and forget” step is what gives you slab-like sheets that break into hefty clusters. For extra crunch without added sugar, whisk one beaten egg white into the wet ingredients; the proteins act as edible glue. Swap half the pecans for dried cherries or dark-chocolate chunks after baking for a sweet-tart twist.
why this recipe
The allure of this maple pecan granola clusters recipe lies in its perfect balance of indulgence and nourishment: luscious amber maple syrup caramelizes around toasted oats and buttery pecans to create satisfyingly crunchy, golden clusters that rival any artisanal bakery blend. A hint of warm cinnamon amplifies the natural nuttiness while a splash of vanilla smooths the edges, giving each bite a layered depth of flavor that feels both comforting and elevated. Made with pantry-staple ingredients and no refined sugars, it delivers wholesome energy for breakfasts, yogurt toppers, or on-the-go snacks, yet its irresistible aroma and jewel-like clusters make it sophisticated enough for gifting. Quick to assemble, economical, and endlessly adaptable, this is the kind of homemade staple that transforms everyday moments into small luxuries and proves that granola can be as memorable as any dessert.
FAQs
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Frequently Asked Questions
How can I ensure my granola forms large, crunchy clusters instead of baking up loose and crumbly?
Pack the oat mixture tightly into one even, compact layer, bake it without stirring, and let the slab cool completely before breaking it apart—these steps allow the melted sugars to harden into crisp “glue.” For extra holding power, whisk a beaten egg white or a tablespoon of flour into the wet ingredients; the added protein or starch helps bind the oats and nuts into big, crunchy clusters.
When should I stir in dried fruit or chocolate chips so they don’t scorch during baking?
Fold in any dried fruit during the final 5 minutes of baking so it plumps without burning. Wait until the granola is out of the oven and barely warm (or fully cooled) before sprinkling on chocolate chips—this prevents them from melting or scorching.
How do I store the granola so the clusters stay crisp and fresh?
Let the granola cool to room temperature, then seal it in an airtight container or zip-top bag with as little trapped air as possible and store it in a cool, dry cupboard for up to 2 weeks. To keep clusters extra crisp for a month or more, freeze the sealed container; they thaw in minutes at room temperature without losing crunch. If the granola ever softens, spread it on a sheet pan and bake at 300 °F for 5–7 minutes to re-crisp.