Vegan Maple Pecan Granola
Holiday Spiced Maple Pecan Granola Recipe
How to Make Holiday Granola with Oats, Pecans, Walnuts & Pumpkin Seeds
Crunch into the holiday season with this vegan maple pecan granola recipe! A simple, nutritious, gluten free granola that’s low in sugar, made with the festive flavors you crave. Learn how to make a holiday granola with oats, pecans, walnuts, pumpkin seeds, dried fruit, and loads of comforting holiday spices!
I love a crunchy granola with some hearty chunks in it, and homemade granola always turns out irresistibly good. You can choose your ingredients and flavorings, and you can bake it until it’s as browned and crunchy as you like it! Plus, this maple pecan granola is so easy—just toss everything together and bake on a baking sheet.
Personally, I used this holiday granola in my caramel apple trifles as a substitute for cake, and they turned out so festive and flavorful. But this gluten free and vegan granola would also be great in a breakfast parfait, or as a snack on its own! A festive, healthy snack to keep stocked in your pantry throughout the holiday season.
Is homemade granola gluten free?
It will always depend on the specific ingredients that you use, but yes—most homemade granola recipes are gluten free! This vegan maple pecan granola recipe is gluten free because oats make up its main ingredient, alongside various nuts, seeds, and dried fruits. However, if you have celiac disease or a gluten sensitivity, be sure to use certified gluten free oats.
How to Make Maple Pecan Granola
- Combine oats, nuts, seeds, and holiday seasonings in a large mixing bowl, stirring to integrate.
- Add melted coconut oil, maple syrup, and vanilla extract, tossing to coat completely.
- Add dried fruit and orange zest, tossing to integrate.
- Pour holiday granola mixture onto a pan lined with parchment and press into an even, compact layer.
- Bake at 350°F (180°C) for 30-35 minutes, until beginning to brown. (Optional: toss halfway.)
- Remove from oven, toss gently with a spatula, and allow to cool 1 hour.
How to know when granola is done?
Generally, I can tell granola is done when it’s dry, browned, and there’s a fragrant, cookie-like smell in my kitchen. Some recipes recommend tossing your granola halfway through the bake time, which can prevent it from browning too much too quickly. Personally, I didn’t toss this pumpkin maple pecan granola and it turned out great after 35 minutes!
Why isn’t my homemade granola crunchy?
Your homemade granola may turn out less crunchy if there’s too much liquid in the recipe, if there’s not enough oil, if it didn’t bake long enough, or if it baked at too high of a temperature. If you like crunchy granola, you can let it bake longer than listed in the recipe, as long as it’s not browning too much! In my experience, not tossing the granola halfway through results In a crunchier, chunkier texture. Also, keep in mind that this maple pecan granola will continue to crisp up more as it cools.
How long is homemade granola good for?
Store this homemade holiday granola in an airtight container, and it will last for 2 weeks at room temperature or up to 3 months in the freezer. The perfect crunchy, healthy holiday snack to keep on hand all season long!
Download this and loads of other festive recipes in my FREE 12 Days of Dried Fruit Holiday eBook!
Vegan Maple Pecan Granola
Ingredients
- 4 cups rolled oats
- ½ cup pecans, roughly chopped
- ½ cup walnuts, roughly chopped
- ½ cup pumpkin seeds
- ¾ tsp salt
- 1 tsp cinnamon
- ½ tsp pumpkin pie spice
- ½ tsp ground ginger
- ½ cup coconut oil, melted
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- ⅓ cup (2oz) Sunsweet® Pitted Dates, chopped
- ⅓ cup (2oz) Sunsweet® Amaz!n™ Prunes, chopped
- 1 orange, zest
Instructions
- Preheat oven to 350°F (180°C).
- In a large mixing bowl, combine oats, nuts, seeds, salt, and spices. Stir to integrate.
- Add melted coconut oil, maple syrup, and vanilla. Mix to coat dry ingredients completely.
- Add chopped dried fruit and orange zest, tossing to integrate.
- Pour mixture onto a pan lined with parchment and press into an even, compact layer with a spatula.
- Bake 30-35 minutes, until beginning to brown. (Optional: stir and toss halfway if it’s starting to brown quickly, or leave it alone if you like some larger chunks in your granola.)
- Remove from oven and gently toss with a spatula to reveal chunks. Allow to cool 1 hour. (The granola will crisp more as it cools down.)
- Store in an airtight container at room temperature for 2 weeks, or freeze for up to 3 months.
- Yields 6 cups granola.
