With crunchy clusters of oats, toasted pecans, and a hint of warm spice, this Maple Pecan Granola is one of my family’s all-time favourite breakfasts. Naturally vegan and dairy-free, it’s lightly sweetened with maple syrup and made with wholesome, nourishing ingredients. Best of all, it’s incredibly easy to make—just a few minutes of prep, then the oven does the rest. It’s so simple that even the kids can make their own!
We love serving this granola with plant-based milk or yoghurt for breakfast, layering it into a vibrant berry parfait, or simply snacking on it straight from the jar!
I started making homemade granola about five years ago in response to Lil’ L’s dislike for the dried fruits found in shop-bought varieties. After a week of picking out the raisins before serving, I realised life was far too short for that kind of effort—and decided to try making our own instead!
This way, we could tailor it to suit all our tastes—nutty clusters for Lil’ L, a mix of nuts and dried fruits for me, and anything goes for Mark.
Making our own granola also meant we could skip the refined sugars and oils often found in shop-bought versions and opt for healthier, natural alternatives instead. The result? A crunchy, flavourful breakfast packed with ingredients we feel good about.
We love serving this granola with non-dairy milk or yoghurt for a nourishing breakfast. It also makes a beautiful addition to a granola parfait, layered with plant-based yoghurt and berries. We often use frozen berries, which slowly thaw and swirl their juices into the yoghurt, creating a gorgeous colour and a naturally sweet flavour. These parfaits make a wonderful breakfast, dessert, or even a post-school snack.
Recipe Card
Maple Pecan Granola Clusters
Ingredients
- 300 g / 3 cups rolled oats use gluten-free oats if needed
- 100 g / ½ cup buckwheat groats* washed and drained
- 40 g / 4 tbsp fine wholemeal (whole wheat pastry) flour, chapatti flour or gluten-free flour
- 30 g / ⅓ cup desiccated coconut
- 60 g / ½ cup pecans roughly chopped
- 30 g / ¼ cup flaked almonds
- 30 g / 3 tbsp coconut sugar or unrefined cane sugar (e.g. golden caster sugar)
- ½ –1 tsp ground cinnamon to taste
- pinch of ground nutmeg
- ¼ tsp sea salt
- 150 ml / ⅔ cup maple syrup or another natural liquid sweetener
- 3 tbsp virgin coconut oil melted
Instructions
- Preheat the oven to 150 °C (130 °C fan) / 300 °F. Line a large baking tray (approx. 38 × 26 cm / 15 × 10 inches) with non-stick baking paper. If your coconut oil is solid, place it in a heat-proof bowl in the oven for a minute or two to melt. (Be careful when removing—it will be very hot!)
- In a large mixing bowl, stir together the rolled oats, buckwheat groats, desiccated coconut, pecans, flaked almonds, coconut sugar, cinnamon, nutmeg, and sea salt.
- Pour in the maple syrup and stir to combine. Drizzle in the melted coconut oil and mix well until everything is evenly coated.
- Transfer the granola mixture to the prepared tray. Press down firmly with the back of a spoon, a spatula (or even your hands!) so it forms a compact, even layer—like a thin granola bar. (This step helps create those lovely chunky clusters.)
- Bake in the preheated oven for 40 minutes, or until the granola is lightly golden. Once out of the oven, allow the granola to cool completely on the tray—it will crisp up as it cools.
- Once cooled, break into clusters with your hands. Some pieces, especially from the centre, may feel a little soft at first, but they tend to firm up over time.
- Store in an airtight container in a cool, dry place. It will keep well for weeks.
Notes
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Do you make your own granola? What’s your favourite flavour combination? I’d love to hear your ideas!
Have a great weekend everyone!
With love,
Sharon xx
