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    Home » Recipes » Breakfast and Brunch Recipes

    Homemade Maple Granola

    Apr 20, 2012 | by Jennifer | Last Updated: Apr 1, 2022

    Jump to Recipe

    This homemade maple granola is made with real maple syrup and lots of fruits and nuts. Endlessly customizable with any combination of add-ins.

    Muskoka Maple Granola

    I start many days with granola, mixed into some Greek Yogurt. Not just any granola though. I have been making homemade granola for some time. This one is my favourite granola recipe.

    Ingredient Notes

    Oil - If you want crispy granola, you need oil. I use vegetable or canola oil. You could also use coconut oil if you prefer.

    Maple Syrup - pure maple syrup brings both flavour and sweetness to this granola. That said, you could also use an equal amount of honey or other syrup, if you prefer.

    Brown Sugar - I love the bit of extra sweetness and flavour from brown sugar, but if you prefer a lower sugar granola, you can reduce or omit the brown sugar.

    Other Additions - I add almonds, dried cranberries, raisins, coconut and sunflower seeds to my granola, but you are certainly free to add or omit just about dried fruit, seed or nut you like. Other options include dried cherries, blueberries, strawberries, mango or apricots, other nuts such as pecans or walnuts or other seeds such as pepitas.

    Cook's Notes

    • You need to cook the granola until it is well-toasted. Toasted oats have the most flavour. You also need to stir the granola regularly as it cooks, to ensure it toasts evenly. Without stirring, it may over-cook around the edges. As such, when you are "stirring", focus on moving the granola closest to the edges into the centre and the granola in the centre towards the edges.
    • You don't need to use parchment paper for cooking granola. It is surprisingly neat. I find cooking directly on the baking sheet both easier and it produces the best results.
    • There is a proper time to add different items to the mix when cooking granola. You don't want to cook any fruits, so save them to stir in at the end, once the granola is out of the oven. Add coconut and walnuts/pecans near the end of the cooking time to avoid burning or bitterness. Almonds can be added from the start.
    • Want clumps? I find honey tends to produce better clumps than maple syrup, but you can get clumps with either. The trick is simply not to stir the granola. That said, you need to be sure that it cooks in an evenly thick layer, without thinner bits around the edges, which may over-cook. Add the other ingredients as usual, but just place on top, then let the whole thing cool on the pan, before breaking into clumps.

    Muskoka Maple Granola

    maple granola spilling out of jar

    Homemade Maple Granola

    This granola can be made with maple syrup or honey. And of course, you can change up the add-ins to suit your taste.
    Author: Jennifer
    5 stars from 4 ratings
    Print it Pin it + Collection Go to Collections Share by Email
    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Course Breakfast
    Servings 28

    Ingredients
     

    • 4 cups large-flake, old fashioned oats
    • 1 cup sliced almonds
    • 1/2 cup sunflower seeds, raw, unsalted
    • 1/2 cup brown sugar, packed
    • 1/4 tsp salt
    • 1/4 cup vegetable oil, or other neutral tasting oil
    • 1/2 cup real maple syrup, (you could substitute honey)
    • 1 Tbsp vanilla
    • 1/2 cup shredded coconut
    • 1/2 cup dried cranberries
    • 1/2 cup raisins
    Prevent screen from going dark

    Instructions
     

    • Preheat oven to 300 ° F.
    • Combine the oats, almonds, sunflower seeds, brown sugar and salt in a large bowl. Stir well to combine, breaking up any lumps of brown sugar.
    • In a glass measuring cup, combine the oil and the maple syrup. Microwave for 45 seconds to 1 minute. Remove. Add vanilla and stir well.
    • Pour oil/maple syrup mixture over the oats mixture. Using two spoons, stir and toss the mixture until all of the oats are coated with the syrup.
    • Place granola directly onto a baking sheet and place in the oven. Set the timer for 10 minutes. At the end of 10 minutes, remove the granola and stir, moving the granola around the outside edges into the middle and the middle out towards the edges. Set the timer for another 10 minutes. After the second 10 minutes, sprinkle with the coconut and then stir well again. Return to oven and set the timer for one last 10 minute bake. (30 minutes total, stirred twice at 10 minutes and 20 minutes). At the end of the last 10 minutes (30 minutes in the oven), remove the granola from the oven. Stir just a bit then sprinkle with the cranberries and raisins and leave undisturbed until it is completely cooled. Once cooled, stir the granola. Store at room temperature in an air-tight container. Will keep for several weeks (although it may not last that long).

    Nutrition

    Calories: 151kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Sodium: 29mg | Potassium: 127mg | Fiber: 2g | Sugar: 9g | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 0.9mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Breakfast
    Cuisine American, Canadian
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
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    Reader Interactions

    Comments

    1. Alex Hogan says

      April 19, 2021 at 4:05 pm

      Hello! Do you think I could use quick oats for this or shall I wait til I’ve got large flake? Thanks!

      Reply
      • Jennifer says

        April 19, 2021 at 4:09 pm

        Hi Alex, I might be inclined to wait as I think you'll be happier with the result with large flake. While quick oats will technically work here, the large flake oats give the finished granola much nicer texture, I think. If you do want to try with quick oats, just watch the baking time, as it will cook up more quickly.

        Reply
    2. Allie says

      January 28, 2021 at 1:07 pm

      5 stars
      By far my favourite granola recipe! I have made it more than 10 times. The last time I forgot to add the dried fruit and coconut in later, and actually baked it the whole time - it was just as good, if not better! I like it crunchy :) thanks for the great recipe!

      Reply
      • Jennifer says

        January 28, 2021 at 7:11 pm

        So glad to hear, Allie! Thanks so much :)

        Reply
    3. Irene (former Ontarian, now PEI) says

      June 24, 2017 at 8:47 am

      5 stars
      I've been making granola for years and decided to try a new receipe. Yours certainly didn't disappoint! Easy to make & very tasty!
      We usually have this on a non-working day as a special treat.
      The one thing that baffles me is: how does one get the edge into the middle & vice versa? Haven't mastered the technique after all these years!

      Reply
      • Jennifer says

        June 24, 2017 at 8:49 am

        So glad you enjoyed this, Irene! And I use a spatula to move the edges in to the middle, then I pull the underneath stuff from the middle out to the edges :)

        Reply
    4. Megan says

      April 03, 2014 at 3:09 pm

      Hello Jennifer!
      Thank you so much for sharing the recipe. I loved it!
      Although, I was wondering. Is it healthy enough to eat almost everyday?

      Reply
      • Jennifer M says

        April 04, 2014 at 7:01 am

        Hi Megan and thanks. I think so :) I eat a very small amount (1/4 cup), with fruit and greek yogurt. It provides lots of good fibre to start the day and keeps me full a long time.

        Reply
    5. Susan says

      November 16, 2012 at 4:24 pm

      5 stars
      Fantastic recipe! After the first time I made it my family continues to ask for it. I even made it to give away for Christmas gifts this year. I personally like the taste of the coconut oil as opposed to the vegetable oil. I used unsweetened coconut -- didn't even notice it wasn't sweetened because the maple syrup and brown sugar add enough sweetness Thanks for the recipe. It's now my favourite breakfast cereal!

      Reply
      • Jennifer M says

        November 16, 2012 at 6:59 pm

        So glad you (and your family) enjoyed it, Susan. Thanks for letting me know. You've convinced me to try the coconut oil the next time I make it. Does it crisp up the oats just as well?

        Reply
    6. Lael says

      June 27, 2012 at 1:14 pm

      Is the coconut sweetened or unsweetened?

      Reply
      • Jennifer says

        June 27, 2012 at 1:24 pm

        Hi Lael, You could go either way really. I usually use sweetened, as it's what I have around, but there's no reason unsweetened wouldn't work with this.

        Reply
    7. Eva says

      April 29, 2012 at 12:55 pm

      Hi Jennifer, Could this be made into a bar? Have you done that? I have to eat on the run in the morning and want to eat healthy instead of fast food and I am going to try this one! I have been looking for a good granola recipe.

      Reply
      • Jennifer says

        April 29, 2012 at 8:20 pm

        Hi Eva. I haven't tried to make granola bars with this particular recipe but I think you could. Here's how I would try it ... Toast the oats, coconut and almonds on a baking sheet at about 350° for 10 minutes, stirring once or twice. Remove from oven and put in a big bowl with the brown sugar. Heat the oil and maple syrup then add the vanilla, as per the original recipe and add to the oats. Throw in the cranberries and raisins. Stir well then press into a 9x13-inch pan and bake at 300° for 20-25 minutes. Let cool completely before slicing. I'll try it with my next batch but if you try it first, let me know how it worked out.

        Reply
        • Eva says

          April 29, 2012 at 11:41 pm

          You are Awesome! I will thank you!

          Reply
    8. Amelia says

      April 23, 2012 at 4:08 am

      5 stars
      I had this for breakfast this morning and it was fantastic! Thanks for sharing the receipe.

      Reply
      • Jennifer says

        April 23, 2012 at 6:43 am

        You're welcome, Amelia. Glad you enjoyed it!

        Reply

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