Description
Sweet, nutty, and perfectly crunchy, this Maple Pecan Cranberry Granola hits all the right notes. Toasted oats, pecans, and coconut get a warm maple hug, while dried cranberries add a tart pop to balance the groove. It’s an easy, homemade blend that’s perfect for topping yogurt, packing for snacks, or gifting in jars — because a good crunch deserves to be shared.
Ingredients
2 cups old-fashioned rolled oats (not instant)
3/4 cup chopped nuts, such as pecans, almonds, or walnuts
1/2 cup unsweetened coconut flakes
1 tablespoon chia seeds (optional)
1/4 cup packed, dark brown sugar
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 cup oil, such as avocado or coconut
3 tablespoons pure maple syrup
1 tablespoon honey
1/2 teaspoon maple extract
1/2 teaspoon pure vanilla extract
1 egg white, lightly beaten until foamy
1/3 to 1/2 cup low sugar dried cranberries
Instructions
- Preheat the oven to 300°F. Line a baking sheet with parchment paper. In a medium bowl, combine oats, nuts, coconut, chia seeds (if using), brown sugar, salt, and cinnamon.
- In a small saucepan or microwave-safe bowl, warm the oil and maple syrup just until smooth.
- Stir in the maple and vanilla extracts. Pour the wet mixture over the dry ingredients and stir evenly. Add the foamy egg white and mix until fully combined.
- Spread the mixture into an even layer on the baking sheet, pressing down lightly to help it form clusters.
- Bake for 30 to 35 minutes, rotate once halfway through, until golden and fragrant.
- Allow to cool completely on the pan before adding the dried cranberries.
- The granola will crisp as it cools. Store in an airtight container at room temperature for up to 10 days or in the refrigerator for up to two weeks.
Notes
This is a small-batch granola recipe—perfect if you don’t want a huge tray. It makes just enough for a week of breakfasts or snacking without committing to a giant batch. If you want more, the recipe doubles beautifully (just use a larger sheet pan and rotate halfway through baking).
Add dried fruit after baking so it stays soft and chewy.
Granola crisps as it cools—let it rest on the pan before breaking into clusters.
Pure maple syrup gives a cleaner flavor than imitation.
If humidity softens it later, toast on a sheet pan at 300°F for 3–5 minutes to re-crisp.
Stores beautifully in an airtight container for up to 2 weeks at room temperature or in the freezer for up to 3 months. Let it cool completely before freezing to keep that crunch hitting just right when you thaw it.
- Prep Time: 10 minutes
- Cook Time: 25 - 30 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American