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maple pecan pie granola on a silpat baking mat

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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maple pecan pie granola on a silpat baking mat

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 1x
  • Category: Snacks
  • Method: Baking
  • Cuisine: American


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


  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

Reader Questions and Reviews

  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!

    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!

  4. 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!

  5. 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!

  6. 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.

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

  8. 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.

  9. 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.

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

  11. 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

  12. Can this granola be made into clusters like the maple almond granola clusters? If yes, how should I do it?

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