Maple Pecan Granola Clusters

January 29, 2018

Oats, coconut, pecans, oh my! Combine these with maple syrup, cinnamon, and dried berries to get the yummiest granola you could imagine.


I LOVE granola- I love to eat it with milk (especially when I’m craving a late night bowl of cereal!), on top of yogurt, or just by the handfuls. Don’t get me started on how many times I have dug my hand into the container for a big ole cluster to find only crumbs because my family has already eaten the entire thing! From the sweetness of the maple to the nuttiness of the pecans this is a granola you’re going to be willing to die for.  Are you a granola fan? I promise if you’re on the fence about it, this recipe will make you a believer!


If you’re new to making granola, don’t stress. It’s easy and fun to make! The basis of all granola is fairly similar by using oats, nuts, sweeteners, and dried fruit but I found myself making this maple pecan version the most frequently. The combination of the two is super tasty! The trick to getting the granola to stick together to form those big flavorful clusters is the egg whites. It may sound weird or scary but I promise the egg won’t scramble up in the oven. Just like putting eggs in a dough or batter they won’t cook. Instead, they bind all the goodness of the oats and nuts together and add a great source of protein!


Can we all agree that the clusters are definitely the best part?! The secret is in adding an egg white to get those big yummy clusters. My biggest advice when it comes to making any type of granola is do not shake the pan while it’s baking. This will break up the granola too soon. Instead wait until about halfway through the baking time then turn the pan around. This will ensure an even bake across, making everything nice and toasty! Wait for it to fully cool before breaking it apart into your desired cluster size and adding your dried berries… then you dive into the deliciousness! I promise it won’t last long! 



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Maple Pecan Granola Clusters

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  • Author: Kelsey Nixon
  • Total Time: 1 hour 5 minutes
  • Yield: 6-8 servings 1x


Oats, coconut, pecans, oh my! Combine these with maple syrup, cinnamon, and dried berries to get the yummiest granola you could imagine.


  • 3 cups old-fashioned rolled oats
  • 1 cup pecans, coarsely chopped
  • 1 cup unsweetened shredded coconut
  • 1/4 cup flax seed
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon Kosher salt
  • 2/3 cup maple syrup
  • 2 tablespoons coconut oil, melted
  • 1 large egg white
  • 1 cup dried berries


  1. Preheat oven to 300 degrees Line a large sheet tray with parchment paper. Set aside.
  2. In a large bowl stir together the rolled oats, pecans, coconut, flax seed, cinnamon and salt. Set aside.
  3. In a small bowl whisk egg white until frothy. Pour in maple syrup and coconut oil and mix – then pour over granola mixture and stir to combine.
  4. Spread granola in a single layer on a parchment-lined sheet tray. Bake in preheated 300-degree oven for 45 to 50 minutes, turning pan halfway through baking to evenly bake.
  5. When granola is evenly browned and feels dry to the touch, transfer the pan from the oven to a cooling rack and cool completely. Once granola is cooled completely cool, break granola into desired sized clusters.
  6. Transfer granola to an airtight container and carefully stir in dried cranberries. The granola will keep at room temperature in an airtight container for up to 2 weeks, or can be frozen for up to 3 months.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes

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