Seeded Pecan Granola
Updated Sept. 10, 2025
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups/160 grams raw pecans, broken into rough halves and quarters
- ½cup plus 2 tablespoons/145 milliliters maple syrup
- 3⅔cups/340 grams old-fashioned rolled oats
- ¾cup/100 grams raw pepitas (pumpkin seeds)
- ¾ cup/100 grams raw sunflower seeds
- ¼ cup/55 grams sugar
- 1teaspoon flaky sea salt
- ¼teaspoon ground cinnamon
- ⅛teaspoon grated nutmeg
- ⅛teaspoon ground ginger
- ½cup/120 milliliters unrefined coconut oil, melted (or use sunflower oil, or a combination)
Nutritional analysis per serving (16 servings)
352 calories; 22 grams fat; 7 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 6 grams polyunsaturated fat; 36 grams carbohydrates; 4 grams dietary fiber; 18 grams sugars; 7 grams protein; 122 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees (or 350 degrees if you are using convection). Line rimmed baking sheet with parchment paper.
- Step 2
In a small mixing bowl, toss pecans with ¼ cup maple syrup. Set aside.
- Step 3
In a separate medium-size bowl, combine oats, pepitas, sunflower seeds, sugar, salt, cinnamon, nutmeg, ginger and oil with the remaining ¼ cup plus 2 tablespoons maple syrup. Spread oat mixture on the prepared baking sheet. Bake for 7 to 10 minutes or until the edges are just starting to turn golden. Remove pan from oven and use a fork to gently rake the edges in toward the center and the center out toward the edges. Return to oven and bake for 7 to 10 more minutes or until edges are golden, then repeat raking process.
- Step 4
Sprinkle the maple-coated pecans over the top of the granola and bake for a final 7 to 10 minutes, or until the granola is evenly golden. Remove pan from oven, rake once more, and let cool completely. Store airtight at room temperature for up to 2 weeks.
Private Notes
Comments
The recipe is sugar-loaded, roughly 1/4 cup to each cup of oats! I use 1/4 cup of honey to 10.5 cups (the whole box, 1.2kg) of rolled oats, and it's more than sweet enough. I add .5 cups water to the honey, pour it over the oats-seeds-spice mix, and bake at 245 for 4 hours, tossing once during the process. When done, I add equal measures of dates and walnuts, after chopping them in a cuisinart (walnuts prevent dates from turning into a glue ball)
I decided to cut back the sweetener by about half and it still remained plenty sweet. I don't even think the cane sugar is necessary at all. Also, it was a little too salty in my opinion, so I might suggest cutting the salt in half as well.
I add an egg white to the mix which makes the granola extra crunchy and shiny.
Great "base granola recipe" with endless ways to improvise! The recipe is nearly perfect as is but it's fun to mix it up sometimes. Try different nuts and seeds.....swap honey for syrup....add some dried fruit at the end. The ONLY thing I consistently do is totally omit the 1/4 sugar (I've got a sweet tooth and even I don't miss the extra sugar :) )
Made as specified except omitted the sugar but added 1/3 cup sweetened coconut to the pecans before adding those to the mix for the final baking minutes. Went for a long walk today and found myself craving this granola more than anything else upon my return.
I've been making this for years, with only a few modifications. I use the recipe amount of maple syrup, but I add no sugar. Since I buy roasted & salted pepitas and sunflower seeds (Trader Joe's or our local co-op), I use them and add no salt. We like the more neutral tasting sunflower oil (also from TJ's) better than coconut oil. This granola is a long-time staple in our house, most often served with fruit and yogurt. It's excellent.