If you’ve been wanting to make homemade granola, this maple-sweetened version is simple, wholesome, and absolutely delicious. It uses basic pantry staples, is ready for the oven in 10 minutes, and tastes so much better than store-bought, not to mention cost pennies on the dollar.
As a fourth generation sugarmaker, maple syrup is a staple in our kitchen, and this recipe is one of our favorite ways to enjoy it. The rich, caramel-like sweetness pairs perfectly with toasted oats and a hint of cinnamon. No refined sugar, no fillers, just real ingredients that you can feel good about serving your family.
Why You'll Love This Maple Granola
We keep a jar of this maple granola on the counter most of the time, it’s that good. I like to sprinkle it over yogurt, add it to fruit, or grab a handful for a quick snack. I even like to use it as a crunchy salad topper! This recipe was originally shared on my blog back in 2007 and it has been a reader favorite ever since. I thought it was time to dust off the post and share it again for you.
Once you taste it warm from the oven, I have a feeling this will become your go-to granola recipe too.
Tips for Perfect Maple Granola
Swap sweeteners: Honey can be substituted for maple syrup, but scale back to about ½ cup for best results.
Press for clusters: After spreading on the pan, press the granola down firmly, this helps it form those big crunchy clumps everyone loves.
Bake low and slow: A lower oven temp prevents the maple syrup from burning and gives even crunch.
Cool completely: Let the granola cool on the pan before stirring, this is the secret to crisp clusters!
- Stir gently (and not too often): Give it one gentle stir about halfway through baking. The more you stir, the more the clusters will break apart.
Add extras after baking: Stir in dried fruit or chocolate chips after it’s cool so they don’t melt in the oven.
Homemade Maple Granola
Ingredients
Method
- Preheat oven to 300°F
- In a large bowl combine oats, coconut, flour, spices, salt.
- In a saucepan heat the coconut oil, maple syrup and vanilla until warm. Pour this over the oat mixture and mix well.
- Spread evenly on 1-2 cookie sheets, press into pan with back of spoon (this will help create “clumps” - the more you press together, the clumpier it is). Bake at 300°F for 40 minutes, gently turning half way through with a thin spatula.
- Remove from the oven and allow to cool in pan(s). As it cools it becomes harder and drier. Store in glass jars.
3 Responses
Thank you Heather,
I’ve been making this recipe since 2012! I add the coconut after it has baked. I like seeing a little bit of that white in there. Thank you so much for all that you share with us.
So glad you like it! Thank you, Melissa.
I’ll try it with the pumpkin spice now. Thank you.