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This Maple Pecan Cranberry Granola is the VIP of breakfast—golden, toasty, and ready to GO whenever you are. With buttery pecans, tart cranberries, and a maple hug that ties it all together, it’s not just granola; it’s a full-on morning groove. One bite, and you’ll be coming back for an encore.

A bowl of creamy yogurt topped with homemade maple cranberry granola, drizzled with honey and surrounded by fresh strawberries and blueberries.

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Hi There, I'm Tracy!

As a passionate foodie and music enthusiast, I’m here to help you rock your kitchen! I approach recipes creatively, often improvising traditional dishes or crafting my own based on unique dining experiences. Explore my blog for delightful and approachable recipes from breakfast to dinner, including appetizers, desserts, and cocktails. Let’s create meals that leave a lasting impression, paired with music recommendations to groove to while you cook!

More About Me

Inspirations

Have you ever gotten a sign from the universe that you just couldn’t ignore? Mine came recently — sticky, sweet, and unmistakable. Yep, maple syrup.

I was in New Hampshire, soaking up the fall colors — fiery reds, deep ambers, and golden trees straight out of a postcard. But no one told me the real showstopper wasn’t hanging from the branches…it was bottled on the shelves. Beautiful Grade A amber maple syrup, light and delicate, perfect for pancakes and waffles. Right then, my brain shouted, “Okay universe, I hear you. Time to cook something with maple syrup — or maybe four somethings!”

Then the universe doubled down. I came home from my trip, and Gary came home from Toronto — another maple syrup capital. Coincidence? I think not. The CEO of his company owns a maple syrup farm, and when his daughter asked for a bottle, he had some shipped straight to our house. Apparently, that Canadian syrup raised a few red flags, because customs held it hostage for two weeks. Eventually, though, the precious amber bottle landed on our doorstep. The universe wasn’t whispering anymore — it was yelling, “Time to get cookin’!”

Still, I decided to start small. After all, we only had one jar of the good stuff, and I wasn’t about to blow it all on a whim. This needed to be something simple, cozy, and worthy of every drop.

That’s when I remembered a trip to Minnesota years ago, where a friend served incredible homemade granola. Back then, granola wasn’t something I grew up eating — we were more of a boxed cereal or bagel-and-eggs kind of household. And those store-bought granola bars? They always left me with crumbs of regret. But that homemade granola? Total game changer. Toasty, nutty, just the right crunch. And, of course, it had maple syrup.

Not long after, I fell in love with a protein packed creamy vanilla yogurt I topped with blueberries and honey. It was good, but after that granola, I realized my yogurt was missing something — a little crunch, a little soul.

When my friend shared her recipe, I smiled. Sure enough, maple syrup made an appearance. It added the perfect touch of sweetness — more harmony than headline act. Naturally, I planned to make a batch as soon as I got home.

But, like most good intentions, that plan got lost somewhere between unpacking and real life. The recipe disappeared into the great digital abyss of texts and emails, and I moved on. In the meantime, life got busy — until now.

With that jar of maple syrup finally sitting on my counter, it felt like the encore I’d been waiting for. Suddenly, granola made perfect sense — simple, versatile, and the ideal excuse to drizzle in a little maple magic.

Granola is like a kitchen jam session — a little of this, a handful of that, and somehow, it all comes together in perfect harmony. So, I opened my pantry and started scanning for inspiration — oats, pecans, coconut, dried cranberries — everything practically waving at me like, “Pick me! Pick me!”

So, I did. And just like that, my Maple Pecan Cranberry Granola was born. Sweet, nutty, crunchy, and kissed with that deep maple flavor that started it all. The best part? I didn’t have to use all the syrup — just enough to give it that golden, toasty groove. Breakfast, snack, or straight-from-the-jar midnight encore — this one hits all the right notes.

Colorful baking tools—mixing bowls, measuring cups, and spoons—arranged neatly on a baking pan before making granola.

Instruments

Mixing bowls — the jam session setup, one for wet and one for dry
Measuring spoons + cups — rhythm section for sweet and spice precision
Small saucepan — to warm maple and honey into harmony
Whisk — smooths out the syrup groove, no clumps allowed
Rubber spatula — flexible backup singer that gets every last bit
Rimmed baking sheet + parchment — stage setup for that golden crunch

Essentials

Old-fashioned rolled oats — the base groove, sturdy and crisp
Pecans — buttery crunch that plays perfectly with maple
Unsweetened coconut flakes — adds light chew and toasty backup vocals
Dark brown sugar — a deep caramel bass note that rounds the flavor
Chia seeds — optional, but add a little background crunch
Cinnamon — warm spice rhythm that ties it all together
Kosher salt — balances the sweetness and sharpens the maple melody
Avocado or coconut oil — keeps everything golden and smooth
Pure maple syrup — star of the show, rich and real
Honey — floral harmony that binds the mix
Vanilla + maple extracts — smooth, aromatic high notes
Egg white — the secret glue for those big granola clusters
Low Sugar Dried cranberries — tart pops of color and contrast to close the set

Baking ingredients for maple cranberry granola including oats, dried cranberries, pecans, coconut, honey, maple extract, vanilla, and spices arranged on a board.

Whipped egg white being poured into a bowl of oats and nuts, creating a light, crispy texture for the homemade maple cranberry granola.

Golden-brown maple cranberry granola cooling on parchment paper, full of toasted oats, pecans, and coconut clusters.

Pro Tips and Riffs

Press the granola firmly into an even slab before baking and let it cool completely on the pan. No stirring while hot—break it up only when fully cool for chunky clusters.

Prefer less sweet? Reduce the honey by 1 tablespoon and replace it with 1 tablespoon oil. You’ll keep the crunch without losing texture.

Granola’s all about finding your rhythm — swap pecans for almonds, walnuts, or pistachios to change the groove without rewriting the song. Add orange zest or a pinch of cardamom for a little flair, or toss in dried cherries, apricots, or chopped dark chocolate after baking for a sweet encore. Small tweaks, big flavor jam.

Stir in cranberries or whatever dried fruit you choose after baking so they stay soft and jewel-bright. Baking them can make the fruit tough and overly dry.

Skip the egg white and honey, and use a touch more maple or a splash of agave. Press well before baking to encourage clusters.

Humidity got you? Spread granola on a sheet and warm at 300°F for 3–5 minutes, then cool on the pan to bring the crunch back.

Faq: Grub Answers and Insights

A: Stick with old-fashioned oats for the best crunch; quick oats soften too much.

A: It’s the light “glue” that helps clusters form without making the granola hard.

A: About 10 days airtight at room temp or up to 2 weeks in the fridge.

A: Yes — this granola freezes like a champ. Cool it completely, then store it in a freezer-safe bag or airtight container for up to 3 months. When you’re ready for another round, let it sit at room temperature for 10–15 minutes or pop it in a warm oven for a couple of minutes to bring the crunch back to center stage.

A: Yes—replace with more nuts or seeds so you keep the texture.