Maple Almond Granola is a perfectly crunchy and naturally sweetened with maple syrup. Easy to make, and way less sugar than store-bought granola!
My husband and I were enjoying an evening snack of homemade Maple Almond Granola recently. Here’s how it went:
Him: Crunch, crunch, crunch…yum. Hey where’d you get this?
Her: I made it.
Him: You made this? Wait, how did yo- HOW DID YOU MAKE THIS?!
Her: Um, I just made it. Like stirred stuff together then baked it.
Him: But…HOW?!
And so on and so forth. The conversation literally continued on in this way for a solid 3 minutes. It was hysterical. Apparently the fact that you can make granola – really good granola – from scratch, and that it’s incredibly easy too was a source of intense wonderment for my man.
Maple Almond Granola combines pantry staples like old fashioned oats, nuts, and sesame seeds with maple syrup, honey, and coconut oil, which are tossed together and then baked. The result is a perfectly crunchy, naturally sweetened granola that’s as good sprinkled on top of yogurt as it is by the handful!
This granola recipe is highly customizable too. Don’t like pecans? Use walnuts, or another type of nut, or leave them out! Fresh out of sesame seeds? Use pepitas or sunflower seeds instead. Dig raisins? Add in a handful. Use what you’ve got!
Start the Maple Almond Granola by combining the dry ingredients into a large bowl, including 3 cups certified gluten-free old fashioned oats, 1/2 cup almonds, 1/2 cup chopped pecans, and 1/4 cup sesame seeds.
Roughly chop another 1/2 cup almonds then add them to the bowl.
Finish with a sprinkling of 1/2 teaspoon salt and a dash or two of cinnamon, then stir everything together.
In a small saucepan, melt 1/4 cup coconut oil with 6 Tablespoons pure maple syrup and 2 Tablespoons honey over medium heat.
Stir occasionally until the coconut oil melts, about a minute or two, then add 1/2 teaspoon each vanilla and almond extract.
Pour the coconut oil mixture over the dry ingredients then stir to thoroughly coat. Spread the mixture onto a silpat or parchment paper-lined baking sheet and bake for 25-30 minutes at 300 degrees, stirring halfway through. Note: the granola will not be crunchy when hot, so take it out when it’s golden brown!
Let the granola cool completely before stirring in 1 cup dried fruit like raisins, dried apricots, dried cranberries, etc., then store in an airtight container at room temp for up to a week.
Get your taste buds revved, because this granola is divine. I hope you enjoy!
Equipment
Ingredients
- 3 cups certified gluten free old fashioned oats
- 1 cup almonds, divided
- 1/2 cup chopped pecans
- 1/4 cup sesame seeds
- 1/2 teaspoon salt
- dash of cinnamon
- 6 Tablespoons pure maple syrup, not pancake syrup
- 1/4 cup coconut oil
- 2 Tablespoons honey
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup dried fruit, raisins, dried cranberries, etc, optional
Directions
- Preheat oven to 300 degrees then line a baking sheet with a silpat or parchment paper and set aside.
- Combine oats, 1/2 cup almonds, pecans, sesame seeds, salt, and cinnamon in a large mixing bowl. Chop remaining almonds then add to the bowl and mix to combine.
- In a small saucepan, melt coconut oil in maple syrup and honey. Once melted remove from heat then stir in vanilla and almond extracts. Pour over oat mixture then stir until well coated.
- Spread mixture onto prepared baking sheet then bake for 25-30 minutes, stirring halfway through, or until granola is golden brown (granola will not be crunchy when hot.) Cool completely then stir in dried fruit if using.
Notes
- Store in a container with a tight-fitting lid at room temperature for up to a week.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
This looks great could you give me the details of the …calories, fat, sugar etc…thanks so much!!!
Hi Liz! I don’t calculate nutritional information for my recipes, but recommend Livestrong’s Recipe Calculator Tool if you want that info! http://www.livestrong.com/recipes/create/
I have been making this granola for almost a year and everyone–friends, family, neighbors–love it. So yummy. So easy. Great to improvise with different nuts, seeds, and fruit. Thanks Iowa Girl!
I’ve tried several granola recipes & this is by far my favorite! I made a few substitutions & additions & it was the best granola I’ve ever made! Thanks so much for sharing!vI love your blog! :)
Hi!
This is the first time I’m going to make granola. I always bought it. Can I use extra virgin coconut oil instead? I know this will change the flavor, because the extra virgin have a intense flavor, but is the one I have.
I’ve never tried, so I’m not sure. Let me know how it turns out if you try it though!
High time I comment now that I have made this so many times I rarely need to check the recipe. Kristin you have hit on a perfect blend of ingredients…it is even forgiving enough so I can add some hemp hearts and raw pumpkin seeds too. Ben (and us too :))is one lucky fella.
That’s so great to hear, Correen! Glad you are enjoying the recipe!
I am so going to make this, this morning for my mother on Mother’s Day to go with some yogurt! Thanks for the yummy breakfast in bed recipe(:
SOOOOOO good. Thanks for sharing!
yumm
This may be too good. Dangerously delicious.
I made this yesterday! It was the first time I made granola – so easy, delicious, and fancy! My family was impressed! Thanks!
I made this yesterday — amazing! And, I am having a hard time not eating the entire batch! Do you know the nutritional information on this and what do you consider a serving size? Thanks!
Went to TJs last night and bought the ingredients to make this! I ended up spending $70 bucks at TJs – how is that even possible??? LOL! Can’t wait for to snack on this over the weekned :)
OOo this sounds delicious! I am on a baking kick as the weather here has been the same (Madison area).
I want to stay in bed curled up with hot coffee all day..not work!