(Vegan) Maple Pecan Pie Granola

Vegan Maple Pecan Pie Granola

While pumpkin pie may be my absolute favorite fall treat, I also adore pecan pie. so sugary, full of crunchy sweet pecans… and butter. and more sugar. With one of my favorite not-so-healthy treats in mind, I created this delicious and wholesome granola to get my pecan pie fix without all the those extra calories!

What I love most is that the ingredient list is incredibly short (probably things you all have on hand!) and can be stirred together all in one bowl.

Vegan Maple Pecan Pie Granola


  • 2 cups old-fashioned rolled oats
  • 1/2 cup pure maple syrup
  • 1/4 cup brown sugar
  • 1/2 cup pecan pieces
  • 2 Tablespoon vegetable oil or melted coconut oil
  • 3/4 teaspoon cinnamon
  • 1/8 teaspoon salt


  1. Preheat oven to 300 degrees. Spray large baking sheet w/ nonstick spray.
  2. Combine all ingredients and stir until all the oats are evenly coated.
  3. Spread onto prepared baking sheet and bake for 1 hour, stirring every 15 minutes.
  4. Allow to cool completely (air will help it get crunchy) and enjoy!

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


If you like this granola recipe, check out my Banana Nutella Granola!

Banana Nutella Granola-4



  1. Tasha on January 23, 2013 at 11:24 am

    Would it be okay to use coconut oil? just wondering cause I love it and I have it on hand…:)

    • Sally on January 23, 2013 at 11:34 am

      yes! Coconut oil would be a fabulous substitute. Thanks for asking Tasha! Hope you love this granola as much as I do.

  2. Julie on January 29, 2013 at 9:39 am

    Should be renamed Granola Crack! Doubled the recipe and my husband (who does not like “healthy” food) and I ate it all in 3 days. Thank you for the recipe!

    • Sally on January 30, 2013 at 9:38 am

      I love this granola too Julie! I haven’t made it in a few months. Now I must make it again. 🙂 Thanks for reporting back!

  3. Isabelle on June 24, 2013 at 10:07 pm

    It has taken me literally forever and a day to find a granola recipe worth trying, and this is certainly a keeper! I am a big fan of coconut oil so I substituted that for the canola oil and I was not disappointed 🙂

    Thank you so much for this amazing take on pecan pie in granola form!!!

    • Sally on June 25, 2013 at 10:52 am

      So glad, Isabelle! I love this granola. I need to make it again soon. Yum!

  4. Meredith on August 14, 2013 at 9:33 am

    I’ve made this three times in the past week! Love it!

    • Sally on August 14, 2013 at 12:06 pm

      I love this granola too, Meredith! One of my very favorites and it is SO easy!

  5. Kelley on November 20, 2013 at 11:57 am

    Just made this and it’s amazing!!! Thank you Sally 🙂

  6. Ame on December 2, 2013 at 10:12 pm

    Why did mine turn dark?

    I used organic dark brown sugar… Could that be why?

    • Sally on December 3, 2013 at 7:10 am

      Hi Ame, yes that could definitely be why. This granola is a bit dark, I think the photos are throwing it off. Hope you enjoy!

      • Ame on December 3, 2013 at 9:58 pm

        I tried it again tonight and it was a success! Thank you!

      • Sally on December 4, 2013 at 8:35 am

        Good! =)

  7. Emily on January 29, 2014 at 1:44 pm

    Hi, Sally,

    Would it be possible to make this without the brown sugar (or with a little less)? I love sugar in all forms, but I’m trying to cut back some. Thank you!

    • Sally on January 29, 2014 at 2:12 pm

      Hey Emily. Only 4 Tablespoons of sugar isn’t a lot at all for a huge batch of granola. I don’t recommend cutting down because its taste would be sacrificed. Though you could try with 2 Tablespoons instead.

      • Emily on January 29, 2014 at 7:58 pm

        That’s what I figured. I don’t *really* want to cut out the brown sugar anyway 🙂 Thanks for the quick reply!

  8. Kristen on October 26, 2014 at 4:57 pm

    I just stumbled on your blog and this recipe somehow from Pinterest via another blog – and wow am I glad! I just made this and it is amazing! I have to admit usually I am a failure at anything in the kitchen, but I’m really trying to learn and get better at making healthy, vegetarian meals. This one looked easy enough for a quick snack to take to work with me. Perfect! My cook time was much less than an hour, but I live in Germany so I am sure the difference in oven may have had something to do with that. Also I accidentally spilled a little extra brown sugar in there (told you I am a kitchen failure) so it’s sweet – but I like it that way! Honestly I was eating it off the cookie tray as I put it in the oven… so good. Anyway, you have a new fan and I look forward to trying some of your other recipes!

  9. Kay on November 28, 2014 at 3:20 pm

    I decided to try this granola recipe today after leaving Whole Foods and realized I could make it myself. It is absolutely delicious and I will never buy granola again. I love nuts, therefore I added walnuts, pecans,almonds, and pumpkin seeds ; it is tasty. Thank you for sharing the recipe.

  10. Eislin on March 22, 2015 at 8:49 pm

    Sally, this granola is fantastic! My family looooooves homemade granola and this is a new favorite recipe. So simple and so delicious. Thank you!

  11. karen marie on March 4, 2017 at 2:09 pm

    I’m trying to understand how an hour cooking time is recommended. I am not surprised it came out too dark for people. Forty-five minutes, with a stir every 15 minutes, is what’s needed in order to not overbake and burn the pecans. Even 45 minutes is a bit stiff for the pecans.

    This is tasty but I will use your the vanilla almond granola recipe (my fav granola recipe in the world) next time and just sub pecans for almonds.

  12. karen marie on March 16, 2017 at 1:13 pm

    This morning is the grand experiment – combining the great flavors of this recipe and the almond-vanilla, dropping the almond extract and sliced almonds, adding brown sugar and chopped pecans, using the proportion of syrup/coconut oil in the former, but also increasing the oats by 1/2 cup because I find it a bit sloppy with jusy 2-1/2 cups. Thank you SO MUCH for such great ideas.

    • Sally on March 17, 2017 at 9:20 am

      Sounds SO GOOD!!

  13. Debbie on March 29, 2017 at 1:21 pm

    There’s only one BIG problem with this recipe. Never just make one batch! It’s delicious! 

  14. Frances van Niekerk on April 15, 2017 at 2:21 am

    My pecan nuts tasted a bit burnt. Next time I will add them Halfway through the cooking process. I ran short of Maple syrup and substituted some with Honey. Otherwise the Recipe was fantastic. I added raisins to mine when I dished up. Was fantastic with Granadilla youghurt



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