(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.

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Vegan Maple Pecan Pie Granola

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour, 25 minutes
  • Yield: 2 and 1/2 cups
  • Category: Snacks
  • Method: Baking
  • Cuisine: American

Description

Maple pecan pie granola is delicious and wholesome, made with simple ingredients!


Ingredients

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

Instructions

  1. Preheat oven to 300°F (149°C). 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!

Keywords: pecan pie granola

24 Comments

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

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

  2. 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!

    1. 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. 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!!!

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

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

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

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

  6. Why did mine turn dark?

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

    1. 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!

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

      2. Good! =)

  7. 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!

    1. 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.

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

  8. 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. 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. 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 says:

    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 says:

    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.

    1. Sounds SO GOOD!!

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

  14. Frances van Niekerk says:

    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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