Maple Granola Recipe
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.
Servings: 8 servings
Calories: 515kcal
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.
Nutrition
Calories: 515kcal | Carbohydrates: 47g | Protein: 10g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.001g | Sodium: 295mg | Potassium: 392mg | Fiber: 7g | Sugar: 14g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 3mg