Homemade Maple Nut Granola | Easy and Healthy Recipe
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Homemade Maple Nut Granola is a pantry staple! This easy granola recipe uses simple, wholesome ingredients and is perfectly crunchy, lightly sweet, and easy to store.
I personally like a simple, versatile granola. I know the granola clusters are trendy and look good but they take slightly more effort. I like to keep granola as basic and tasty as possible.
This recipe only needs a couple ingredients, can be adapted to what you have on hand, and can be used for various things! I like to have my Maple Nut Granola with fruit and homemade Greek yogurt or use it as a topping for muffins like my Haskap and Granola Muffins.
Why You’ll Love This Recipe
Recipe Tips
Add Wet to Dry: When mixing, drizzle the wet ingredients evenly over the dry ingredients to prevent any section from becoming overly soaked. This helps everything toast more evenly and stay perfectly crunchy.
Make a Big Batch: I love doubling or even tripling this recipe. It doesn’t take much extra effort, and granola stores beautifully — giving you an easy, homemade breakfast or snack for weeks. One less thing to make weekly!
Gift-Worthy: Homemade Maple Nut Granola makes a thoughtful (and practical) gift. Pack it into a pretty jar with a ribbon or tag — it’s delicious, wholesome, and always appreciated.
Clusters: For those satisfying granola clusters, firmly press the mixture into the pan before baking. Once baked, let it cool completely before breaking it apart — this helps the clusters set and stay crunchy.
Rotate the Pans: For even toasting, rotate your sheet pans and switch their rack positions halfway through baking. This ensures every bite is golden and perfectly crisp.
Ingredients
- Rolled Oats – I like sprouted rolled oats.
- Pumpkin Seeds – Green and hulled.
- Sunflower Seeds – Soft and hulled.
- Chopped Nuts – I like almonds but you can use pecans, walnuts, hazelnuts, etc.
- Ground Flax (optional) – For the extra fibre, if you have it on hand or can grind your own.
- Coconut Oil – For binding.
- Maple Syrup – For sweetening and binding.
- Vanilla Extract
- Salt
Materials
- Large Bowl for mixing
- Baking Sheet for baking
- Wooden Spoon for mixing
- Small Saucepan for wet ingredients
Step-by-Step Instructions
In a large bowl, combine all of your dry ingredients.
In a small saucepan, warm the wet ingredients over low heat until melted and smooth.
Drizzle the melted mixture over the dry ingredients and toss gently with a wooden spoon until everything is evenly coated.
Spread the granola evenly onto a baking sheet (lined with parchment if you prefer).
Bake at 300°F (150°C) for 20–25 minutes, or until golden and fragrant. Let it cool completely on the pan before storing.
Recipe FAQ
How To Store
Store homemade granola in an airtight container at room temperature for up to 3-4 weeks.
For longer storage, you can keep it in the freezer for up to 3 months — just make sure it’s completely cool before sealing. When you’re ready to enjoy, let it come to room temperature for a few minutes.
How to Make Homemade Maple Nut Granola
Homemade Maple Nut Granola | Easy and Healthy Recipe
Ingredients
- 450g rolled oats 6 cups
- 75g pumpkin seeds 1/2 cup
- 75g sunflower seeds 1/2 cup
- 100g chopped nuts 1 cup (almonds, pecans, walnuts, and/or hazelnuts)
- 25g ground flax 2 tbsp (optional)
- 50g coconut oil 1/4 cup (melted)
- 85g maple syrup 1/4 cup
- 2 tsp vanilla extract
- 1 tsp salt
Instructions
- In a large bowl, combine all of your dry ingredients.
- In a small saucepan, warm the wet ingredients over low heat until melted and smooth.
- Drizzle the melted mixture over the dry ingredients and toss gently with a wooden spoon until everything is evenly coated.
- Spread the granola evenly onto a baking sheet (lined with parchment if you prefer).
- Bake at 300°F (150°C) for 20–25 minutes, or until golden and fragrant. Let it cool completely on the pan before storing.