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Homemade Granola - Delicious baked granola in no time at all!

Homemade Granola (Maple & Pecan)

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Learn how to make Homemade Granola with my easy baked granola recipe. It’s a perfect breakfast to start your day off right!

Hi Bold Bakers! Start your week off right with my new Bold Baking Breakfast series. In my first episode, I’ll show you how to create my easy to make Homemade Granola with lovely maple and pecan flavors. Learn the tricks to making perfect granola every time and create a delicious breakfast dish perfect for any occasion!

Subscribe to my YouTube Channel HERE!

Watch the rest of my Bold Baking Breakfast Limited Series:

4.7 from 10 votes
Homemade Granola - Delicious baked granola in no time at all!
Homemade Granola
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins

Learn how to make Homemade Granola with my easy baked granola recipe. It's a perfect breakfast to start your day off right!

Course: Breakfast
Cuisine: American
Servings: 20 oz
Author: Gemma Stafford
  • 3 Cups (12oz/345g) Rolled oats
  • 2 Cups (10oz/280g) Pecans, chopped
  • 3/4 Cup (2oz/60g) Shredded coconut
  • 1/4 Cup plus 2 tablespoons (2oz/60g) dark brown sugar
  • 1/4 Cup plus 2 tablespoons (2oz/60g) maple syrup
  • 1/4 Cup (1 ½ oz/46g) Oil (Coconut, canola, vegetable, sunflower)
  • 2 Tbsp warm water
  • 3/4 tsp salt
  1. Preheat oven to 325oF (160oC).
  2. In a large bowl, combine the oats, nuts, coconut, and brown sugar.
  3. In a separate bowl, combine maple syrup, water, oil, and salt. Combine both mixtures and pour onto a lined sheet pans. Cook for around 45/55 minutes, stirring every 20 minutes to achieve an even color.
  4. Bake until the granola is golden brownie all over.
  5. Remove from oven and leave to cool completely. Transfer into an airtight container for up to 2 months.

Watch the Recipe Video!



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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Prerna Agarwal on July 30, 2019 at 2:04 pm

    Hi I tried the recipe but the only issue I faced I baked the granola for about an hour when it cooled down it had perfect crunch nd clusters I stored it in an air tight container but the very next day it turns sticky nd soft the nuts r crunchy but the oats looses it’s crunchiness kindly help where could I be going wrong

    • Gemma Stafford on July 31, 2019 at 1:20 am

      Hi there,
      I am delighted to hear you made this granola, and that you liked it too. There are two things which will affect it as you describe.
      1. you put it into the container before it was truly cold – this will cause it to steam a little and soften.
      2. the atmosphere where you live is humid – you may need to keep this in the refrigerator – or in the coolest place in your home.
      I do hope you try it again, I know this must have been disappointing for you. You can refresh this batch in a hot oven for about 5 minutes, then cool it completely, and store,
      Gemma 🙂

  2. Maggie on July 18, 2019 at 7:45 am

    Hi Gemma,

    I love this recipe so much. I have made this many times for my family. My father was to request to made 1 version that, without any sugar/ honey/Swerve. can I just remove the Brown sugar & honey from this recipe?

    • Gemma Stafford on July 18, 2019 at 6:55 pm

      You can technically Maggie but what will happen is that it will be very dry, it won’t clump together and there will be zero sweetness. If he is ok with that then go for it!


  3. Denise Jones on January 19, 2019 at 9:11 am

    How can I make it for myself low fat and low sugar and without coconut? I am on a diet.

    • Gemma Stafford on January 19, 2019 at 7:46 pm

      Hi we’re coming out with a sugar free recipe soon. In the meantime you can leave out the coconut and replace the butter with coconut oil. I hope that helps!

  4. Iris on October 22, 2018 at 6:45 pm

    Hello! I recently stumbled across your site via facebook. I saw this receipe and decided to make some alterations for my food allergic son. He has only been able to have one type of granola until now. Almost all store bought granolas have nuts, a big no for us. He loves it!!! He is so excited to have a variety of flavors now. Thank you!!!

  5. Nora on October 17, 2018 at 6:34 pm

    Hello dear, I’m trying this recipe tomorrow however, the recipe states ” Dark brown sugar” where in the video it seems light brown! Which one should I use ? Thanks in advance .

    • Gemma Stafford on October 18, 2018 at 7:04 am

      Hi Nora,
      This recipe will take either dark or light brown sugar. The difference is in the amount of molasses in the sugar. A very dark brown sugar may be too strong for your taste, use an organic cane sugar/demerara/soft brown sugar as you have it to hand, all will be well,
      Gemma 🙂

  6. Samantha72 on September 16, 2018 at 2:51 am

    Hi Gemma can I use dessicated coconut for this if I can’t find shredded?

    • Gemma Stafford on September 16, 2018 at 4:39 am

      Hi Samantha,
      Yes, this is really a different name for the same thing. Use an unsweetened one, that is a different thing too.
      Thank you for being in touch, I hope you enjoy this recipe,
      Gemma 🙂

  7. jarbarabean on June 6, 2018 at 5:56 am

    Gemma, just want to say I love your videos and recipes. I want to make this granola but without the nuts. Will it come out okay?

    • Gemma Stafford on June 6, 2018 at 12:55 pm

      Hi Barbara,
      Yes! it will work well even without the nuts. I hope you enjoy this recipe,
      Gemma 🙂

  8. Yelle83 on May 5, 2017 at 8:54 am

    Hi Gemma,
    I just made this granola and it is delicious! And my kitchen smelt so good too! I addes raisins and that really works well
    Thanks for this recipe. I love your videos.

    • Gemma Stafford on May 6, 2017 at 1:26 am

      Hi there,
      thank you for letting me know, i am happy now!
      Gemma 🙂

  9. Maureen Hughes on March 7, 2017 at 12:03 am

    Have we any idea how many calories are in this granola? It sounds delicious but I’m looking for a toffee pecan taste that will be part of a diet plan.

    • Gemma Stafford on March 7, 2017 at 1:03 am

      Oh Maureen,
      I think this is higher than you will want, I did not do a calorie count on this, but you can expect a typical bar to be in the region of 400 calories, perhaps a little more. This is not my area of specialty, though i do have some interest in this, and will try to include more as time goes on.
      on of the great ways to get the calories down is to use sugar substitutes, I have a chart here on my website. Agave syrup would be good in these bars, but is not quite as ‘gluey’ as honey/maple syrup, and does not have the taste of toffee. I am sorry,
      Gemma 🙂

  10. ritu on February 28, 2017 at 12:53 am

    Since its not mentioned ,presume warm water will be added with the wet ingredients

    • Gemma Stafford on February 28, 2017 at 6:10 am

      I ma not sure why you think that! If you add warm water to rolled oats they will soften. The other wet ingredients are enough to bind this,
      Gemma 🙂

      • Jane on May 20, 2017 at 10:07 am

        I think she says this because your recipe mentions 2 tbs warm water but not what to do with it…. I actually made the same presumption.

        • Gemma Stafford on May 22, 2017 at 2:19 pm

          Hi Jane,

          you are right! I just corrected the recipe to add the water into the other wet ingredients.

          Thanks for catching that 🙂

  11. Mouna on January 27, 2017 at 5:59 pm

    Hi. I was excited about making this recipe. I used honey instead of syrup and turbinado sugar instead of brown sugar. it seems that 50 min time was too long and the granola burned. Not sure if the honey burns faster than maple syrup. I will try again with maple syrup.

    • Gemma Stafford on January 28, 2017 at 1:22 am

      Hi Mouna,
      You need to keep an eye on anything you put into your oven. Every oven has its own way, and the temperature control may not be perfect in every oven.
      So, rather than worry about the honey/maple syrup check it after 30 mins, stir it on the tray and start again, when you get it right you will know,
      Gemma 🙂

  12. Joanne on January 5, 2017 at 10:53 am

    Hi Gemma. Can you tell me please the difference between all the dry oatmeals and why I just can’t use the regular one? And also, would dried fruit work work?

    • Gemma Stafford on January 6, 2017 at 4:18 pm

      Hi Joanne,

      rolled oats are what you want because quick cooking oats are really small and blended up, there texture is not great.
      You can add whatever dreid fruit you like, just around 1 cup or so. Add the dried fruit after it is cooked and out of the oven 🙂

  13. kesia on November 13, 2016 at 8:54 am

    could we substitute the maple syrup with honey?

    • Gemma Stafford on November 13, 2016 at 8:32 pm

      yes you can 🙂

  14. IreneK on October 12, 2016 at 10:26 am

    Just made this last night and its amazing. Best granola I’ve tasted yet. Can hardly wait to try it with yogurt and strawberries, if it doesn’t get eaten before I’ve put it in a jar!! Absolutely worth the price I paid for the pecans.

    • Gemma Stafford on October 13, 2016 at 1:24 am

      Hi Irene,
      that is great to hear, Kevin loves this too, but like you he eats it from the jar! Pecans are expensive, but so worth it, and so good for you too. Happy that you are happy 🙂

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