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THE Granola Recipe - aka Maple Pecan Granola

THE Granola Recipe (Or, AKA, Maple Pecan Granola)

  • Author: Sarah Marx Feldner
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free


Makes about 4 quarts (if gift-giving, one batch fills eight 1-pint wide-mouth ball jars)


  • 600 grams old-fashioned rolled oats (6 cups)
  • 150 grams unsweetened coconut chips (about 3 loose cups)
  • 400 grams pecans, chopped (3-4 cups)
  • 2 tsp fine-grain salt (like table or sea salt)
  • 1 cup Grade B maple syrup (240 ml)
  • 2/3 cup olive oil (160 ml)


  1. Preheat oven to 300F
  2. Position racks in the upper and lower thirds of the oven.
  3. Line two rimmed baking sheets with parchment paper.
  4. In a small bowl or glass measuring cup, whisk together the maple syrup and olive oil. Set aside.
  5. In a large bowl, stir together the oats, coconut chips, pecans and salt. Pour in the maple syrup - olive oil mixture and stir until everything is evenly coated.
  6. Divide the mixture between the two prepared pans and spread evenly.
  7. Bake 40-45 minutes, until golden brown. (Be sure to rotate the pans and stir the granola every 15 minutes while baking.)
  8. Allow to cool completely. Then store in an airtight container.
  9. Serve with yogurt, milk or ice cream. Or, just eat on its own as a snack.


  • Make sure you preheat the oven to 300F. It’s a temperature I don’t usually bake at, so I often forget. I actually have this recipe printed out and the oven temperature highlighted, just to make sure I set it correctly.
  • If you prefer your granola in big chunks, don’t stir it as often in the oven (you still need to stir it somewhat, or it will bake unevenly and the edges will burn). And don’t stir it at all while it’s cooling. Just set it on the cooling racks and let it be, untouched, until completely cooled.
  • I always make this recipe using my scale. For whatever reason, it just seems easier. So I’ve listed the metric measurements first (hope you don’t find that to be too annoying).
  • This recipe originally came from the delightful Molly Wizenberg of the artful blog Orangette. (Be sure to check out her two memoir-esque books, if you haven’t already!)

Keywords: granola, breakfast, brunch, orangette, molly wizenberg, vegan, gluten free, maple syrup, no refined sugars