The Absolute Best Crunchy Pecan Granola Recipe

I used to have a bit of a pricey habit: store-bought granola. You know the kind—it comes in a fancy bag, costs a small fortune, and promises big, crunchy clusters. For years, I told myself it was worth it. But then I’d get a bag that was mostly oat dust, with a few sad pecans scattered about. I knew there had to be a better way.

That’s when I went on a mission to create my own truly crunchy pecan granola. After many batches and a lot of taste-testing (my family happily volunteered), I finally perfected it. This recipe gives you those big, satisfying clusters and a deep, toasty flavor you just can’t get from a box. It’s simple, rewarding, and makes your kitchen smell absolutely amazing. Forget the store-bought stuff forever. Let’s make some granola you’ll be proud of.

Quick Recipe

• Preparation Time: 10M
• Cooking Time: 45M
• Total Time: 55M
• Type of dish: Breakfast
• Cuisine: American
• Recipe Yield: Approx. 7 cups (14 servings)
• Calories: Approx. 290 calories per 1/2 cup serving

Why This Recipe Works

The Secrets to Truly Crunchy Granola

Before we jump into the recipe, I want to share a few things I’ve learned. Understanding why we do certain things will make you a more confident baker. Making a great homemade granola isn’t just about mixing ingredients; it’s about the technique.

• First, we bake this granola at a lower temperature than many other recipes call for. Why? Baking low and slow allows the granola to dry out completely before it starts to burn. This dehydration is key to long-lasting crunch. Rushing it with high heat will give you toasted outsides but a chewy, disappointing inside.
• Second, we press the granola down firmly on the baking sheet. This helps all the ingredients stick together. Then—and this is important—we don’t stir it while it bakes. This allows those big, beautiful clusters to form. We’ll break them up into the perfect size once the granola has cooled completely.
• Finally, patience is your best friend. The granola will not be super crunchy right out of the oven. It crisps up as it cools, so let it rest on the baking sheet until it reaches room temperature. I know it’s tempting to dive right in, but this step is non-negotiable for maximum crunch!

Essential Tools

You don’t need any fancy equipment for this recipe, which is another reason I love it. Here’s what to grab:

• A large mixing bowl
• A rimmed baking sheet (sometimes called a half-sheet pan)
• Parchment paper
• A spatula or large spoon for mixing
• Measuring cups and spoons

How to Make Crunchy Pecan Granola

This pecan granola recipe is straightforward and forgiving. Follow these steps, and you’ll be rewarded with the best granola of your life.

Ingredients

• 4 cups old-fashioned rolled oats (use certified gluten-free if needed)
• 1 ½ cups raw pecan halves, roughly chopped
• ½ cup pure maple syrup
• ½ cup melted coconut oil (or another neutral oil like avocado oil)
• ¼ cup packed brown sugar (light or dark works)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¾ teaspoon fine sea salt
• ½ cup unsweetened shredded coconut (optional)

Step-by-Step Instructions

Step 1: Prepare Your Oven and Pan

First things first, preheat your oven to 300°F (150°C). Line a large, rimmed baking sheet with parchment paper. This prevents the granola from sticking and makes cleanup a breeze. Don’t skip the parchment!

Step 2: Combine the Dry Ingredients

In your large mixing bowl, add the rolled oats and chopped pecans. If you’re using shredded coconut, add it now. Give everything a quick stir to combine.

Step 3: Mix the Wet Ingredients

Now, let’s create the sweet and sticky binder. In a separate, smaller bowl, whisk together the melted coconut oil, maple syrup, brown sugar, vanilla extract, cinnamon, and sea salt. Keep whisking until the brown sugar is mostly dissolved and the mixture is smooth. This ensures every bite of your granola is evenly flavored.

Why This Method Works

Mixing the wet ingredients separately ensures the salt and sugar dissolve properly. This creates a uniform coating that helps form those delicious clusters and prevents pockets of overly sweet or salty granola.

Step 4: Combine Everything and Press

• Pour the wet mixture over the oat and pecan mixture. Use a spatula to fold everything together until all the oats are evenly coated. Don’t rush this part; make sure there are no dry spots.
• Now, dump the granola mixture onto your prepared baking sheet. Spread it into a thin, even layer. Using the back of your spatula or your hands, press down firmly on the granola. This compaction is crucial for creating those big, crunchy chunks we all love.

Step 5: Bake and Cool

• Place the baking sheet in the preheated oven and bake for 45-50 minutes. The granola is done when it’s a beautiful golden brown and your kitchen smells incredible. Remember, we are not stirring it at all during this time.
• Once it’s done, remove the pan from the oven and place it on a wire rack to cool completely. I mean it—don’t touch it for at least an hour. The granola will harden and get super crunchy as it cools. Once it’s completely cool, you can break it apart into whatever size clusters you like.

Storing Your Homemade Granola

To keep your crunchy pecan granola fresh and crisp, store it in an airtight container at room temperature. A large glass jar with a tight-fitting lid works perfectly. It will stay wonderfully crunchy for up to two weeks, but I can almost guarantee it won’t last that long!

This granola makes for a fantastic healthy breakfast served with milk or yogurt and fresh fruit. It’s also a great snack on its own or sprinkled over ice cream for a little extra texture.

A Recipe Worth Keeping

Having this crunchy pecan granola recipe in your back pocket is a game-changer. It’s a simple way to create a wholesome, delicious staple for your pantry that’s miles better than anything you can buy. It also makes a wonderful homemade gift for friends and family.

I hope you love this recipe as much as I do. Happy baking!

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