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  • Writer's pictureJenn Clayton

Maple Pecan Granola

Homemade granola is the WAY TO GO!! This granola is 10/10!!

The white chocolate chips make this granola!! It is the perfect topper for yogurt!

Full recipe in video below!


  • 4 cups old-fashioned rolled oats (I don't recommend substituting quick oats)

  • 1 cup pecan halves

  • 1/2 tsp kosher salt

  • 3/4 tsp ground cinnamon

  • 1/4 tsp ground nutmeg

  • 1/2 cup coconut oil - melted

  • 1/2 cup sugar free maple syrup (I used Lakanto) to order:

15% off with the code- JENNSWWJOURNEY

  • 1/2 tsp almond extract vanilla extract can be substituted or you can use both

  • 3/4 cup dried reduced sugar cranberries

  • 200 Lily's white chocolate chips


  • Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper. Set aside.

Combine Dry Ingredients

  • In a large mixing bowl, use a wooden spoon or rubber spatula to mix the oats, pecans, salt, cinnamon and nutmeg until evenly combined.

Add Wet Ingredients

  • Add in the melted coconut oil, maple syrup and almond extract. Mix everything together until well combined and no dry oats remain.


  • Spread the granola mixture onto the prepared baking sheet in an even layer.

  • Bake until the oats are lightly golden, about 21 - 25 minutes, stirring halfway through.


  • Let the granola cool in the baking sheet completely, about 45 minutes to an hour. Gently break up granola with your hands or a wooden spoon. Stir in dried cranberries and white chocolate chips.


  • Enjoy or store granola in an airtight container at room temperature for 1-2 weeks.

24 Servings:

4 points

112 Calories

Recipe inspiration from

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