Maple Pecan Granola

(150 calories per 1/4 c. serving)

  1. Pre-heat oven to 300 degrees F.

  2. Line 1 large or 2 smaller baking trays with parchment paper.

  3. In a large bowl, combine oats, coconut, pecans, hemp seeds, cinnamon and sea salt.

  4. In a small sauce pan, heat coconut oil, maple syrup and vanilla extract over low heat until coconut oil is melted.

  5. Pour wet ingredients over oats mixture, and mix thoroughly with a spatula.

  6. Spread out granola mixture onto the parchment-lined baking sheets in an even layer.

  7. Bake for 30 minutes, tossing granola every ten minutes to ensure an even bake/avoid burning.

  8. Serve with milk or yogurt of choice!


2 c. rolled oats (I like to use a mix of rolled and quick cooking!)
1 c. chopped pecans
1/2 c. unsweetened, shredded coconut
1/4 c. hemp seeds
1 tsp. cinnamon
Pinch of flakey sea salt
1/2 c. maple syrup
1/4 c. coconut oil
1 tsp. vanilla extract

Large baking sheet
Parchment paper
Large mixing bowl + spatula
Small sauce pan

5 minute prep
5 minute active cook time
30 minute inactive cook time

Vegan, refined-sugar free, dairy-free

Venzi’s Notes

My favorite breakfast is, without a doubt, granola with plain yogurt and fresh fruit. There is nothing better early in the morning. I wake up craving sweet! Heck, I’m always craving sweet!

Because maple and pecan is one of my absolute favorite classic flavor combos, this is my all-time favorite granola recipe. It’s easy, it uses ingredients that I typically have on hand in my pantry, and it’s quick and low-maintanance to make! I’ve tested it SO many times to make sure it’s fool proof. Anyone else feel the struggle of burnt granola? It happened to me a ton before I discovered this easy and incredibly delicious way to make it.

I also really love the ingredients here. I know sugar is sugar once it’s in the body, but I don’t know, I just feel better choosing recipes with maple syrup or honey over that refined, super processed, white sugar. Coconut oil instead of canola oil? Yep! And pecans — my favorite nut! Ohhh, I’m making myself hungry just thinking about it. YUM.

You can serve it with any milk or yogurt. My favorite is a thick, plain Greek yogurt such as FAGE or Siggis brand, and my favorite non-dairy yogurt brand is Lavva. Then, I like to add seasonal fruit, and if I’m feeling extra sassy, I’ll drizzle on some yummy local honey. It’s basically dessert for breakfast, ya’ll. What could be better?