Save Crunchy pecan and maple granola clusters make mornings feel brighter and snack time a little cozier. With their golden crisp edges and fruity pops of cranberry this homemade mix checks all the right boxes for breakfast or an anytime treat. The coconut oil’s hint of richness and pure maple syrup bring everything together with a naturally sweet flavor my family never tires of.
I first made these granola clusters one fall morning before a road trip. Now they are my go to snack for hikes and packing in lunches because everyone grabs a handful and raves about them.
Ingredients
- Rolled oats: Provide the foundation for crisp clusters. Choose old fashioned rolled oats and avoid quick oats for the best texture.
- Pecans: Add buttery crunch and a nutty flavor. Use fresh raw pecans and try toasting them lightly first for richer taste.
- Dried cranberries: Bring tartness and chew. Balance sweetness by picking unsweetened or apple juice sweetened dried cranberries if you can find them.
- Maple syrup: Offers clean sweetness reaching deep maple flavor. Use 100 percent pure maple syrup never pancake syrup.
- Coconut oil: Adds a subtle tropical note and helps clusters stick together. Choose unrefined coconut oil for maximum flavor though refined works for a more neutral result.
- Cinnamon: Gives warmth and cozy spice. Be sure your cinnamon is fragrant and recently opened for the best aroma.
Instructions
- Mix the Dry Ingredients:
- Combine oats pecans and cinnamon in a large mixing bowl. Stir gently with a wooden spoon to distribute the spice and break up any clumps so that each oat will get coated later.
- Warm and Combine Liquids:
- Place coconut oil and maple syrup in a small saucepan. Warm over low heat until just melted and smooth about two minutes. Stir together to blend fully since this helps bind the granola into clusters.
- Combine and Stir:
- Pour the warm maple and coconut mixture over the dry ingredients. Use a spatula to mix thoroughly making sure every oat and pecan is shiny with syrup. If you see dry spots keep stirring so the flavor is even.
- Bake the Granola:
- Spread the granola mixture in an even layer on a large parchment lined baking sheet. Press gently to compact if you want bigger clusters. Bake at 325 degrees Fahrenheit for twenty five minutes stirring halfway through to ensure both edges and center toast evenly.
- Cool and Add Fruit:
- Remove the tray from the oven and let the granola cool completely in the pan. It will crisp up as it cools. Once fully cooled add dried cranberries and toss to combine. The clusters break apart easily or you can keep them extra chunky.
Save I am especially fond of the pecans in this granola. Their buttery finish and gentle crunch evoke memories of my grandmother scattering freshly cracked pecans into everything she baked. Granola has now become a delicious tradition in our family on crisp autumn weekends.
Storage Tips
Cool granola fully before storing so clusters do not go soggy. Store in an airtight container at room temperature for up to ten days. For longer storage freeze in a zipped freezer bag and simply pour out portions as needed. It reheats and crisps up again with a quick oven toast if desired.
Ingredient Substitutions
Swap pecans for walnuts almonds or hazelnuts if you like. Use dried cherries or blueberries instead of cranberries. If you are low on coconut oil light olive oil or avocado oil will work just reduce by a tablespoon for best cluster texture.
Serving Suggestions
Enjoy granola clusters over yogurt with fresh berries. Packed into lunchboxes or just as an on the go snack. Sprinkle a handful atop baked apples or oatmeal for crunch. In summer I even toss them into homemade ice cream or parfaits for a treat.
Cultural History
Granola’s roots stretch back to nineteenth century United States health clinics when oats and nuts were prized for their nourishing energy. The addition of maple and pecans turns this classic into a nod to American fall harvest flavors and makes it wonderfully nostalgic.
Seasonal Adaptations
Mix in dried apples or chopped dates for a wintery spin. Try pumpkin pie spice for a Thanksgiving twist. Sub real maple sugar or honey in the syrup seasonally as local products become available.
Success Stories
Friends have made this granola for holiday gifts layering clusters in glass jars with bright ribbons. One neighbor swears it got her kids eating breakfast again even on school mornings.
Freezer Meal Conversion
Bake a double batch and freeze half. By letting the granola cool completely and using airtight containers you preserve that precious crunch. It is just as tasty straight from the freezer with no thawing needed.
Save Enjoy the cozy crunch of these clusters for breakfast or a snack. Homemade granola is simple but feels like something special every time.
Recipe FAQs
- → How can I make the clusters extra crunchy?
Spread the mixture evenly and avoid overcrowding the baking sheet. Let the clusters cool completely before breaking them up for maximum crunch.
- → Can I use different nuts or dried fruits?
Yes, substitute pecans with almonds, walnuts, or cashews, and use raisins or dried cherries in place of cranberries.
- → Is coconut oil essential for this granola?
No, you can replace coconut oil with melted butter or another neutral oil. Coconut oil adds a subtle flavor and crunch.
- → How do I store these granola clusters?
After cooling, store the clusters in an airtight container at room temperature for up to two weeks.
- → How can I serve these granola clusters?
Enjoy them as a snack, mix into yogurt, sprinkle over smoothie bowls, or serve with milk for breakfast.