This simple maple granola is an easy, budget-friendly recipe for anyone who loves crunchy homemade granola but does not want to pay premium prices for a small bag at the store. Made with old fashioned rolled oats, pure maple syrup, brown sugar, vanilla, and a touch of salt, it bakes into golden clusters that are sweet, crisp, and perfect for everyday snacking.
Homemade granola is especially satisfying because you can control the texture and the mix-ins. After the oats are coated with the maple syrup mixture, they are pressed firmly into a parchment-lined baking sheet. This step helps the granola bake together so you can break it into clusters once it cools. Make the pieces small for sprinkling over yogurt, or leave them larger if you prefer chunky granola clusters for snacking.
This maple granola recipe can be made with or without nuts. Chopped nuts are optional, so leave them out if you need a nut-free version or prefer a simpler oat granola. Once the granola has cooled, dried fruit can be stirred in for extra sweetness and chewy texture. Raisins, cranberries, chopped apricots, or other dried fruit work well when cut into small pieces. You can also keep it plain and enjoy the clean maple-vanilla flavor just as it is.
One of the best things about this easy homemade granola is how versatile it is. Serve it with milk for breakfast, layer it with yogurt and fruit, sprinkle it over smoothie bowls, or pack it into small containers for a quick snack. It stores well in a sealed container, making it a helpful make-ahead recipe for busy mornings and lunch boxes. The warm aroma while it bakes is another bonus, filling the kitchen with maple, vanilla, and toasted oats.
24
servings
Simple Maple Granola
Jamie Sherman
15
mins
45
mins
1
hr
This easy maple granola is designed for a crisp texture and good clusters. The key is to mix the oat mixture thoroughly so every piece is coated, then press it evenly and firmly into the pan before baking. Turning the pan halfway through helps the granola bake more evenly. After baking, let it cool in the pan for a full hour before breaking it apart. Cooling gives the granola time to set, which helps create the clumps that make homemade granola so enjoyable.
Ingredients
- ⅓ cup pure maple syrup
- ⅓ cup packed brown sugar
- ½ cup vegetable oil
- 4 teaspoons vanilla extract
- ½ teaspoon salt
- 5 cups old fashioned rolled oats
- 2 cups chopped nuts, optional
- 2 cups dried fruit, optional
Instructions
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Line a baking sheet with parchment paper and preheat the oven to 325º.
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Measure the oats and chopped nuts, if using, into a large mixing bowl and set aside.
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In a separate bowl, whisk together the maple syrup, brown sugar, vegetable oil, vanilla extract, and salt until combined.
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Pour the maple mixture over the oats and toss well until the oats are evenly coated.
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Spread the coated oats onto the prepared pan and press them firmly into an even layer with the back of a measuring cup.
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Bake for 40 to 45 minutes, turning the pan halfway through the baking time.
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Let the granola cool in the pan for 1 hour, then break it into clumps.
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If adding dried fruit, chop it into raisin-size pieces for a more even texture, then stir it into the cooled granola.
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Store the granola in a sealed container for up to 2 weeks.
Notes
- Makes about 8 cups.
- For the best clusters, allow the granola to cool completely before breaking it apart.
- Add dried fruit only after baking and cooling so it stays chewy instead of drying out in the oven.
Nutrition
Calories: 202kcal,
Carbohydrates: 21g,
Protein: 4g,
Fat: 12g,
Saturated Fat: 1g,
Polyunsaturated Fat: 8g,
Monounsaturated Fat: 2g,
Trans Fat: 0.03g,
Sodium: 51mg,
Potassium: 142mg,
Fiber: 3g,
Sugar: 8g,
Vitamin A: 2IU,
Vitamin C: 0.2mg,
Calcium: 31mg,
Iron: 1mg
Nutrition information is automatically calculated and should be used only as an approximation.
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