This Maple Granola is my simple way to start the day with something hearty and satisfying. The cardamom adds a gentle warmth that makes it feel a little special. I always keep a batch on hand for busy mornings.
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Why This Recipe Works
I make this Maple Granola recipe all the time because it’s simple, cozy, and fills the kitchen with the best smell. Here’s what makes it special:
- Warm, Toasted Flavor: The mix of maple syrup, coconut oil, and cardamom gives this granola a deep, comforting flavor that feels like fall in every bite. It’s that same cozy vibe I love in this Healthy Baked Oatmeal.
- Crunchy Clusters: If you’re a cluster person (I definitely am), this recipe delivers. Pressing the granola down before baking and letting it cool in the oven gives you those big, crunchy bites that are perfect for snacking.
- Nutty Goodness: Pecans, almonds, and hazelnuts toast up beautifully here. They add richness and texture that make every handful different and satisfying.
- Naturally Sweetened: Maple syrup keeps the sweetness gentle and balanced. It caramelizes just enough to coat everything without being sticky or heavy, kind of like the light sweetness in these Chewy No-Bake Granola Bars.
- Everyday Versatility: This granola works with everything—over yogurt, with milk, or straight from the jar. It’s one of those recipes that fits into your routine and makes breakfast (or snacking) a little better every time.
If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!
Ingredients
- Rolled Oats – The base of the granola, oats give it that hearty texture and satisfying crunch. Use old-fashioned rolled oats for the best results, not quick oats.
- Pecans – Add a buttery, rich flavor that toasts beautifully in the oven. You can swap them for walnuts if that’s what you have.
- Almonds – Bring a light crunch and mild nuttiness. Sliced or slivered almonds work too if you prefer smaller pieces.
- Hazelnuts – Give the granola a deep, roasted flavor and extra crunch. If you don’t have hazelnuts, cashews or pistachios are good substitutes.
- Flaky Sea Salt – Balances the sweetness and brings out the nutty flavors. If you’re using kosher salt, use a little less.
- Maple Syrup – The natural sweetener that ties everything together. It caramelizes slightly during baking, giving the granola a warm, subtle sweetness. Honey works as an easy substitute.
- Coconut Oil – Helps the granola crisp up and adds a light, tropical note. You can use olive oil or melted butter instead.
- Ground Cardamom – Adds a gentle spice and floral aroma that makes this granola stand out. Cinnamon or pumpkin spice can be used for a more classic flavor.
- Vanilla Extract – Rounds out the flavors and adds a soft sweetness that complements the maple syrup and spices.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Add dry ingredients to bowl: Add oats, pecans, almonds, hazelnuts, and salt to a large mixing bowl.
- Mix dry ingredients: Stir until everything is evenly combined.
- Whisk the wet ingredients: In a separate bowl, whisk together maple syrup, melted coconut oil, cardamom, and vanilla until smooth.
- Add wet to dry: Pour the wet mixture over the oat mixture.
- Mix until coated: Stir well until all the oats and nuts are evenly coated.
- Spread onto pan: Transfer the mixture to a parchment-lined sheet pan and spread into an even layer, pressing lightly for clusters.
- Bake and cool: Bake at 325°F for 15 minutes, then reduce to 300°F and bake another 15 minutes. Turn off the oven, crack the door, and let the granola sit inside for 30 minutes, then cool completely.
- Break and store: Break into clusters and store in an airtight container or serve as desired.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Nut Options: I like using a mix of pecans, almonds, and hazelnuts, but you can swap in walnuts, cashews, or pistachios. For a nut-free version, try sunflower or pumpkin seeds instead.
- Sweetener Swaps: Maple syrup gives a warm flavor, but honey works great too. You can even mix the two for a slightly different sweetness.
- Spice Mix: Cardamom adds a soft, floral note, but cinnamon or pumpkin spice give it a more classic taste. You can also add orange zest for a bright touch.
What to Serve with Maple Granola
Breakfast
- This Maple Granola makes mornings feel a little more special. We love sprinkling it over a bowl of yogurt alongside a plate of Mini Chocolate Pancake Cereal for a fun breakfast spread.
- It also pairs beautifully with Gluten Free Wild Blueberry Banana Pancakes or a slice of Easy French Toast With Caramelized Bananas for a cozy weekend brunch.
- If you’re craving something baked, try serving it next to Strawberry Scones With Lemon Glaze for a sweet and crunchy contrast.
Small Bites
- For a brunch-style gathering, this granola adds a lovely touch next to a creamy Brie with Fig Jam, Almonds and Berries board.
- It also complements elegant starters like Smoked Salmon Tart or Beet Terrine With Herbed Goat Cheese.
- For something fruity, serve it with Roasted Apricots with Honey Cheese Spread to balance the sweet and savory flavors.
FAQs
Can I use quick oats instead of rolled oats?
It’s best to stick with rolled oats for this recipe. Quick oats will bake too quickly and can make the granola less crunchy and more powdery in texture.
How do I get big clusters?
Press the granola firmly onto the baking sheet before baking and avoid stirring it while it’s in the oven. Letting it cool completely before breaking it apart also helps the clusters hold together.
Can I add dried fruit or chocolate chips?
Definitely. Just wait until the granola has cooled completely before adding them so they don’t melt or become chewy. Dried cranberries, cherries, or coconut flakes are all great choices.
How long does it keep?
Store your granola in an airtight container at room temperature for up to 2 weeks. For longer storage, refrigerate it for up to 1 month or freeze it for up to 3 months. Keep it sealed tightly to maintain that crunch.
More Recipes You’ll Enjoy
- Grain Bowl – This grain bowl is packed with nutrients that will nourish your body from the inside out! It’s perfect for a wholesome lunch or dinner.
- Chocolate Waffles with Cardamom – These chocolate waffles with cardamom are crispy, sweet, and tender. Paired with your favorite toppings, they’re the perfect breakfast!
- Sweet and Savory Compound Butter – Let’s talk about these sweet and savory compound butters. They are great addition to have on hand to enhance flavors to your morning biscuits, toast, pancakes, waffles and then move into steak, slather all over a whole chicken, baked or roasted potatoes and veggies later in the day.
- Baked Gooey S’more Bars – Summer time magic calls for these utterly gooey, chocolatey and delicious s’mores bars for your next summer gathering. These baked gooey s’more bars are a summer classic marriage of graham cracker, chocolate, and marshmallow with added almonds for crunch.
If you try this Maple Granola recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Maple Granola Recipe
Servings: 8 servings
This Maple Granola is my simple way to start the day with something hearty and satisfying. The cardamom adds a gentle warmth that makes it feel a little special. I always keep a batch on hand for busy mornings.
Ingredients
- 4 cups rolled oats
- ½ cup pecans, roughly chopped
- ½ cup almonds, roughly chopped
- 1 cup hazelnuts, roughly chopped
- 1 teaspoon flaky sea salt, or ½ teaspoon kosher salt
- ½ cup maple syrup
- ½ cup coconut oil, melted
- 2 teaspoons ground cardamom, or use cinnamon
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 325°F and line two half sheet pans or one large sheet pan with parchment paper.
- In a large bowl, combine the oats, pecans, almonds, hazelnuts, and salt. Stir until evenly mixed.
- In a separate bowl, whisk together the maple syrup, melted coconut oil, cardamom, and vanilla extract until smooth.
- Pour the wet mixture over the oat mixture and stir until everything is evenly coated.
- Spread the granola evenly onto the prepared baking sheet(s), pressing it down lightly if you want clusters. Bake at 325°F for 15 minutes, then reduce the heat to 300°F and bake for another 15 minutes, until lightly golden. Do not stir if you want large, crunchy clusters.
- Turn off the oven, crack the door open, and let the granola sit inside for 30 minutes to dry out and become extra crunchy.
- Remove from the oven and let cool completely at room temperature before breaking into clusters. Store or serve.
Notes
- Use old-fashioned rolled oats for the best texture. Quick oats will bake too fast and won’t give you that classic crunch.
- Chop the nuts evenly so they toast at the same rate and don’t burn before the oats are done.
- Mix the wet ingredients thoroughly before adding them to the oats. This helps coat everything evenly for consistent flavor and crunch.
- Press the granola firmly onto the baking sheet if you love big clusters. Skip stirring during baking to keep them intact.
- Rotate the pans halfway through baking if you’re using two sheets to ensure even color and crispness.
- Keep an eye on the granola during the last few minutes of baking. Nuts can go from golden to burnt quickly.
- Let the granola cool completely before breaking it apart. It crisps up as it cools, giving you that perfect crunch.
- Add dried fruit or chocolate chips only after the granola has cooled to prevent melting or sogginess.
- Store in an airtight container at room temperature for up to 2 weeks. Keep it sealed tightly to maintain freshness.
- For longer storage, refrigerate or freeze it. Just let it come back to room temperature before serving for the best texture.
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