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.
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.
And definitely bake at 350° instead of 375°.