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Maple Pecan Granola

Big-cluster oven granola with rolled oats, pecans, maple and cinnamon. Crunchy, lightly sweet and ready for yogurt or a bowl of milk.

Prep
10 min
Cook
40 min
Total
50 min
Serves
10
Illustration of Maple Pecan Granola, drawn from its ingredients
Cook's note

Pressing the granola flat and leaving it alone while it bakes and cools is what makes big clusters. Stirring breaks them up. Stored in an airtight jar, it keeps for two weeks.

Method

  1. Heat the oven to 300°F (150°C) and line a large sheet pan with parchment.

  2. In a large bowl, stir together the oats, pecans, pepitas, brown sugar, cinnamon and salt.

  3. Whisk the maple syrup, olive oil and vanilla, pour over the oat mixture, and stir until every flake is coated.

  4. Spread on the pan in an even layer, then press down firmly with the back of a spatula so it packs together.

  5. Bake , rotate the pan, and bake another , until golden and fragrant. Do not stir.

  6. Cool completely on the pan, undisturbed, for at least . It crisps as it cools.

  7. Break into clusters and mix in the dried cranberries.

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More to cook

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Maple Pecan Granola
Step 1 of 7

Heat the oven to 300°F (150°C) and line a large sheet pan with parchment.

Step 2 of 7

In a large bowl, stir together the oats, pecans, pepitas, brown sugar, cinnamon and salt.

Step 3 of 7

Whisk the maple syrup, olive oil and vanilla, pour over the oat mixture, and stir until every flake is coated.

Step 4 of 7

Spread on the pan in an even layer, then press down firmly with the back of a spatula so it packs together.

Step 5 of 7

Bake , rotate the pan, and bake another , until golden and fragrant. Do not stir.

Step 6 of 7

Cool completely on the pan, undisturbed, for at least . It crisps as it cools.

Step 7 of 7

Break into clusters and mix in the dried cranberries.

All done

Dig in.

Nice work. Log it, and next time you'll see when you last made it.
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