Easy Maple Pecan Granola You Can Make in Your Pressure Cooker
This easy maple pecan granola combines the cozy warmth of cinnamon and nutmeg with crunchy oats and tender pecans for a perfect snack or yogurt topper. Made simply in the oven, it delivers golden, sweet bites every time.
Equipment
- 1 Mixing bowl Large
- 1 Baking sheet Lined with parchment paper
Ingredients
Main ingredients
- 2 cups old fashioned oats the base for that heart crunch
- ⅓ cup 100% maple syrup sticky sweetness, bump to ½ cup if sweeter taste desired
- ½ cup chopped pecans the nutty highlight
- ½ teaspoon salt balances out the sweetness
- ½ teaspoon cinnamon adds that warm spicy hug
- ⅛ teaspoon nutmeg subtle hint of cozy flavor
- 1 teaspoon vanilla smooth and mellow note
- 1 teaspoon maple extract optional, for extra maple oomph
Instructions
Instructions
- Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper for easy crisping and no sticking.
- In a large mixing bowl, combine oats, chopped pecans, salt, cinnamon, and nutmeg. Keep it all dry so it coats evenly later.
- In a small separate bowl, mix together the maple syrup, vanilla, and maple extract (if using).
- Pour the wet mixture over the dry ingredients and stir until everything is thoroughly coated.
- Spread the mixture evenly on the lined baking sheet, ensuring there are no clumps.
- Bake for 25 to 30 minutes, stirring halfway through to ensure even cooking.
- Remove from oven and let cool completely on the baking sheet to allow granola to crisp up.
- Once fully cooled, store the granola in an airtight container to keep it crunchy.
Notes
Store in an airtight jar for up to 2 weeks or freeze for longer shelf life. Try it on yogurt, oatmeal or eat by the handful!