Homemade Granola (Maple & Pecan)
Save RecipeLearn 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!
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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!
- 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
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Preheat oven to 325oF (160oC).
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In a large bowl, combine the oats, nuts, coconut, and brown sugar.
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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.
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Bake until the granola is golden brownie all over.
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Remove from oven and leave to cool completely. Transfer into an airtight container for up to 2 months.
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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
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 🙂
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?
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!
Best,
Gemma.
How can I make it for myself low fat and low sugar and without coconut? I am on a diet.
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!
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!!!
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 .
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 🙂
Hi Gemma can I use dessicated coconut for this if I can’t find shredded?
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 🙂
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?
Barbara
Hi Barbara,
Yes! it will work well even without the nuts. I hope you enjoy this recipe,
Gemma 🙂
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.
Hi there,
thank you for letting me know, i am happy now!
Gemma 🙂
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.
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 🙂
Hi
Since its not mentioned ,presume warm water will be added with the wet ingredients
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 🙂
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.
Hi Jane,
you are right! I just corrected the recipe to add the water into the other wet ingredients.
Thanks for catching that 🙂
Gemma.
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.
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 🙂
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?
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 🙂
could we substitute the maple syrup with honey?
yes you can 🙂
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.
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 🙂