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The Best Homemade Maple Granola

The easiest, most delicious homemade granola, made with oats, coconut, pecans, spices, and naturally sweetened with maple syrup. It's THE BEST. 

Course Breakfast
Cuisine American
Keyword Fall Recipes, Homemade Granola, Breakfast Recipes, Gluten-Free Breakfast, Granola Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 228 kcal
Author Stephanie Simmons


  • 1 1/2 cup oats
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 pinch salt
  • 1/2 cup shredded coconut I used sweetened, but unsweetened works too
  • 1/3 cup chopped pecans
  • 2 TBS olive oil
  • 1/3 cup maple syrup
  • 1/2 tsp vanilla
  • 2 tbsp almond butter


  1. Preheat oven to 325 degrees and line a baking sheet with parchment paper. Set aside. 

  2. In a medium mixing bowl, add the oats, cinnamon, nutmeg, salt, shredded coconut, and pecans. Stir to combine. Pour in the olive oil, maple syrup, and vanilla and stir to combine. Add the almond butter last, and stir to combine. If it clumps in some areas that's fine - clumps in granola are the best!

  3. Spread the granola out so that it's mostly flat onto your lined baking sheet. Bake for 12 minutes. After the initial 12 minutes, stir the granola on the pan, making sure to move the bits on the edges to the inside of the pan, so they don't burn. Bake for 11-15 more minutes, or until golden brown and crisp. 

  4. Let it cool completely before putting into a storage container. Stirring the granola around when it's done baking but before it cools can ruin any clumps that have formed. Store at room temp in an airtight container for up to 2 weeks.