Trader Joe's Maple Pecan Granola contains inflammatory seed oils (canola, safflower, sunflower) and artificial natural flavors that compromise its health benefits. This DIY version replaces all seed oils with organic coconut oil and uses clean, organic ingredients to deliver the same satisfying crunch and maple-pecan flavor without the inflammatory fats or chemical additives.
Based on: Maple Pecan Granola
· Makes approximately 32 servings
· Serving: 2/3 cup (64g)
Why This Recipe is Seed Oil Free
Commercial Maple Pecan Granola from Trader Joe's often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Maple Pecan Granola may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic old-fashioned rolled oats
1.6 kg (about 16 cups) · Bob's Red Mill Organic Old Fashioned Rolled Oats
Primary base ingredient providing fiber, protein, and the classic granola texture
30ml (2 tablespoons) · Eden Organic Barley Malt Syrup
Adds depth of flavor and helps with browning during baking
Instructions
Step 1. Preheat oven to 300°F (150°C) and line two large rimmed baking sheets with parchment paper. The lower temperature prevents burning while ensuring even crisping. Position racks in the upper and lower thirds of the oven.
Step 2. In a large mixing bowl, combine 1.6kg oats, 120g coconut sugar, 32g brown rice flour, 16g arrowroot powder, and 4g sea salt. Whisk thoroughly for 2-3 minutes to ensure even distribution - the flour and starch particles tend to clump, so break up any lumps with your whisk.
Step 3. In a medium saucepan over medium-low heat, warm 180g coconut oil until just melted (don't let it get hot). Remove from heat and whisk in 240ml maple syrup, 80ml honey, 30ml barley malt syrup, and 10ml vanilla extract until completely smooth. The mixture should be warm but not hot enough to cook the oats.
Step 4. Pour the liquid mixture over the dry ingredients and stir thoroughly with a large wooden spoon for 3-4 minutes until every oat is coated and the mixture looks evenly moistened. Add 320g roughly chopped pecans and fold in gently to distribute without breaking them further.
Step 5. Divide mixture evenly between the prepared baking sheets, spreading in a thin, even layer - don't pack it down. Bake for 45-55 minutes, stirring every 15 minutes and rotating pans between racks. Granola is done when deep golden brown and crispy. If some areas brown faster, remove those clusters and continue baking the rest.
Step 6. Let cool completely on the baking sheets for 30-40 minutes without stirring - this is crucial for developing the final crunch. Break apart any large clusters with your hands once cooled. Store in airtight containers for up to 3 weeks at room temperature, or freeze for up to 3 months.
Storage
Store in airtight glass jars or containers at room temperature for up to 3 weeks. Freezes well for 3 months in freezer bags. If granola loses crispness, spread on a baking sheet and toast at 300°F for 5-10 minutes.
Cost Comparison
Cost per serving (homemade)$0.26
Cost per serving (store-bought)$0.45
Savings42%
Higher upfront cost due to organic ingredients, but bulk buying creates significant long-term savings. Quality organic nuts and coconut oil cost more initially but provide superior nutrition and eliminate inflammatory seed oils.