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Home | Recipes | Maple Nut and Seed Granola

Maple Nut and Seed Granola

Published on May 10, 2025 by Stephanie Kay

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Made with rolled oats, pecans, pumpkin seeds, and naturally sweetened with real maple syrup, this maple granola recipe is the perfect balance of sweet, salty, and crunchy. And the best part is, it’s super easy to make!

Large baking sheet with parchment paper with maple granola with nuts and seeds with a large gold serving spoon.

When I began my healthy eating journey, granola was one of the first things I learned to make. Not only is it a great swap for processed cereal, but it’s incredibly versatile. Once you get the basics down, you can mix and match any ingredients you have on hand to make your own granola recipe.

This delicious maple nut and seed granola is made with whole grain oats, nuts, and seeds. This kid-friendly recipe is easy to make and a family-friendly breakfast or snack everyone can enjoy.

Small grey bowl with Greek yogurt, maple granola, and fresh strawberries and blueberries.

Why You’ll Love It

  • Quick and Easy – Made on a single sheet pan, this maple granola is easy to make and requires minimal cleanup.
  • Great for Snacks – Granola works equally well for on-the-go breakfasts and family-friendly snacks.
  • Keeps Well – Granola keeps well in the pantry, fridge, and freezer, so you can make a double or triple batch and enjoy it for weeks and months to come.
Bowls of rolled oats, pecans, sunflower seeds, coconut oil, maple syrup, vanilla, cinnamon, and salt on a white background.

Ingredients + Substitutions

  • Rolled Oats – To make the granola and add some complex carbohydrates. For the best results, use old-fashioned rolled oats. If needed, quick-cooking oats will work, however, instant oats and steel-cut oats are not recommended.
  • Pecans – To add some healthy fats and a bit of protein. You can use whole pecans, pecan halves, or chopped pecans, walnuts will also work well.
  • Pumpkin Seeds – To add some more healthy fats and a bit more protein, sunflower seeds would also work well.
  • Maple Syrup – To naturally sweeten the maple granola and add the flavor. For the best results, be sure to use real maple syrup.
  • Coconut Oil – To add some healthy fats and toast the granola. The recipe calls for coconut oil, but olive oil will also work.
  • Vanilla Extract – To add some flavor.
  • Cinnamon – To add more flavor, although optional. You can swap it for other warm spices such as nutmeg and/or ginger.
  • Salt – To balance the sweetness with a bit of salt.

While I didn’t include any in my recipe, once cooked, you can add some dried fruit, such as dried tart cherries, dried cranberries, dried blueberries, raisins, or dates, to make the granola extra tasty and sweet.

Large white mixing bowl with rolled oats, pecans, sunflower seeds, cinnamon, and salt.
Large white mixing bowl with rolled oats, pecans, sunflower seeds, cinnamon, salt, melted coconut oil, maple syrup, and vanilla extract.

Dietary Adaptions

To Make it Gluten-Free: Use certified gluten-free rolled oats.

To Make it Dairy-Free: No adaptations are needed; this recipe is dairy-free.

Large baking sheet with parchment paper with rolled oats, pecans, sunflower seeds, cinnamon, salt, melted coconut oil, maple syrup, and vanilla extract.

Red’s Nutrition Tip

The combination of high-protein nuts and high-protein seeds in this maple granola recipe helps to boost the overall protein content of a dish that is typically high in carbohydrates and fats. Moreover, most granola is typically made with highly refined added sugar, so making it with maple syrup helps to add a small boost of micronutrients at the same time.

Serving Suggestions

This maple granola with nuts and seeds is a great source of carbohydrates, fiber, and healthy fats. To make it a more balanced meal, I suggest serving it with a source of protein, such as:

  • Greek yogurt
  • Skyr
  • Milk
  • Cottage cheese
  • Smoothie
  • Protein shake

To add more fiber, you can also serve the granola with some fresh fruit or dried fruit.

Close up of a baking sheet with parchment paper with maple pecan granola.

Storage

To Store: Once completely cool, transfer the maple granola to an airtight container or glass jar and store it in the pantry or a dark, cool place for up to 2 weeks.

To Freeze: Once completely cool, transfer the maple granola to an airtight container and store it in the freezer for up to 3 months. Allow to thaw for 5-10 minutes before eating.

More Homemade Granola Recipes:

  • Healthy Homemade Granola
  • Vanilla Almond Granola
  • Apple Cinnamon Granola
  • Pumpkin Granola
  • No-Bake Granola Bars
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Large baking sheet with parchment paper with maple granola with nuts and seeds with a large gold serving spoon.

Maple Nut and Seed Granola

Author: Stephanie Kay

This maple granola recipe is easy to make and keeps well in the pantry, fridge, and freezer for days and weeks to come. Serve it with Greek yogurt and fruit for a healthy, quick, and easy breakfast.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 cups 1x
  • Category: Breakfast
  • Method: Baked
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Ingredients

  • 4 cups rolled oats
  • 1 cup pecans, roughly chopped
  • 1/2 cup pumpkin seeds
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/2 cup melted coconut oil, or olive oil
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
  2. In a small bowl, add the melted coconut oil, maple syrup, and vanilla extract. Whisk until well combined and set aside.
  3. In a large bowl, combine oats, pecans, cinnamon, and salt and stir until well incorporated. Pour the maple syrup mixture into the bowl and stir until well incorporated and every oat and nut is covered.
  4. Pour the granola mixture onto the lined baking sheet and, using a large spoon, spread it out evenly.
  5. Transfer the baking sheet to the oven and bake for 22-25 minutes, stirring it halfway through, until the granola is toasted and golden brown.
  6. Once baked, remove the granola from the oven, set it aside, and allow it to cool completely on the baking sheet, undisturbed, for at least 45 minutes to enable clusters and crispiness to form.
  7. Once cooled, the granola can be eaten or stored in an airtight container or jar in the pantry for up to 2 weeks or in the freezer for up to 3 months.

Notes

To Use Olive Oil: Swap the coconut oil for equal parts olive oil.

To Use Sunflower Seeds: Swap the pumpkin seeds for equal parts sunflower seeds.

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 331 calories
  • Sugar: 8 grams
  • Fat: 18 grams
  • Carbohydrates: 31 grams
  • Fiber: 5 grams
  • Protein: 6 grams

Did you make this recipe?

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    Comments

    1. Tina says

      May 2, 2023 at 3:56 pm

      Make this weekly. While family loves it. Enjoy with Greek yogurt and berries for a high protein breakfast. Love the crunch of the nuts.

      Reply
      • Stephanie Kay says

        May 3, 2023 at 4:16 pm

        I’m so happy you like it, thank you for sharing Tina!

        Reply
    2. Barb says

      May 2, 2023 at 7:53 pm

      Love this recipe. So tasty & a great start to the day with berries & yogurt.

      Reply
      • Stephanie Kay says

        May 6, 2023 at 5:25 am

        So happy you like it, thank you for sharing, Barb!

        Reply
    3. Tanya says

      September 12, 2023 at 8:43 pm

      I have many granola recipes, but this one was delicious! Simple to make and I had all the ingredients in my pantry. I actually added some macadamia nuts to the mix. My husband and I add this to our Greek yogurt for a little crunch. This will definitely be a staple granola for us.

      Reply
    4. Vicki says

      September 20, 2023 at 2:14 pm

      Love this recipe, I keep it in my freezer and have it on Greek yogurt for breakfast.

      Reply
    5. Johanne says

      July 17, 2024 at 9:28 am

      This has become a staple in our household. It is easy to make and very delicious!

      Reply
      • Carine says

        May 11, 2025 at 10:46 am

        Really enjoyed this granola on our morning yogurt. So simple to make, yet so tasty. Thank you for another great recipe.

        Reply
        • Stephanie Kay says

          May 12, 2025 at 9:38 am

          Happy you liked it, Carine!

          Reply
    6. Cathie says

      November 21, 2024 at 6:52 pm

      Fantastic recipe!! Thanks Red!! I cooked it at a lower temp for 15 min longer as I’ve always heard that nuts need to b cooked at a lower temp to keep all the nutrients.

      Reply
      • Stephanie Kay says

        November 22, 2024 at 8:03 am

        Thank you for sharing, Cathie!

        Reply
    7. Brianne says

      May 11, 2025 at 8:10 am

      I make this all the time! One of my hubby’s favourites.

      Reply
      • Stephanie Kay says

        May 12, 2025 at 9:37 am

        So happy to hear it!

        Reply
    Stephanie Kay Nutrition

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