This Maple Oat Granola is sweetened with pure maple syrup and baked with coconut oil. It is light and crispy and makes a great topping for yogurt or as a bowl of cereal!
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Let’s talk granola
I have made many variations of granola over the years, with nuts, without nut, cranberries, seeds, peanut butter, you name it! I think that is half the fun of making granola, anything goes. You can mix it up or keep it plain and simple.
This is a big batch of granola, our family of 5 will go through it before it goes stale, everytime I make it! You can cut it in 1/2 or even 1/4 if you don’t need as large of a batch. This is one of the benefits to weighing your ingredients, the results tend to be more consistent when multiplied or divided.
What makes this recipe my absolute favorite is the balance. It is just the right amount of add ins, its sweet but not too sweet and the coconut oil makes it oh so light and crunchy!
The trick to adding dried fruit
Have you ever added cranberries, or other dried fruit to your recipe, only to discover they dry out while baking.They transform from the sweet, chewy treat they once were to a small pebble! I will let you in on a little secret….toss them in after baking! This was a lesson I learned the hard way (no pun intended). Cranberries, raisins, pineapples, dates or any dried fruit will give your granola a pop, when added after baking!
Cinnamon, spice and everything nice
This recipe only uses cinnamon, but you could absolutely spice it up! I love the versatility of this base recipe and have enjoyed playing with substitutions. Think nutmeg, cloves and ginger, but the posibilities are endless.
Ingredients in maple oat granola
-Pure maple syrup
-Whole rolled oats
-Almonds (can use any nut here), chopped or whole
-Cinnamon
-Coconut oil
-Cranberries, dried
-Vanilla extract
-Redmond’s Real Salt
-Flax seeds
Let’s get started
Preheat your oven to 300 degrees F.
First, grab a big bowl and add all of your dry ingredients (except cranberries): Oats, almonds, cinnamon, salt and flax seeds. Next, place your coconut oil in a small saucepan on the stove to melt or heat in the microwave in a microwave safe bowl. Once the oil is almost melted, pour in the maple syrup and vanilla extract. I find that if these liquids are both warm, they coat the oats better.
Once the oil and other liquids are melted and warm, pour over the oat mixture. Stir until all of the oats and other ingredients are evenly coated.
Pour mixture onto a cookie sheet lined with parchment (not wax paper).
Bake for 25-30 minutes, stirring halfway through your bake time to get a more evenly toasted mixture. You want to see the edges start to brown.
Once you remove the granola from the oven, sprinkle in any dried fruit you are adding to the mixture and stir.
Allow the granola to cool completely before adding to an air tight container for storage.
Why is my granola still soft?
The granola will be soft when it is right out of the oven. As it begins to cool it will harden and those yummy oat clusters will begin to form. Oven temperatures can vary, especially if your oven has hot spots. This is why I recommend stirring the mixture halfway through baking. The tops and edges should just be starting to brown when you reach the 25-30 minute bake time.
FAQ-Maple oat granola
How do I store the granola?
I have large glass jars with lids that I store all of my dry goods such as granola, rice and dry beans, in the pantry. I am able to store my granola 3-4 months before it becomes stale. The shelf-life will depend on the quality of the seal on the container you choose, how often it is opened and if bacteria is introduced to your mixture by a dirty hand/spoon.
What can granola be used for?
Our family sprinkles granola on top of greek yogurt, drizzled with honey. My kids will even eat it as a bowl of cereal!
Can I add other ingredients to this recipe?
Absolutely! This recipe has proven to be a great base for any of my granola cravings. I have changed what nuts, fruits and seeds I use. One thing to keep in mind, would be your wet/dry ingredient ratio. If you add a substantial amount of additional dry ingredients, you will need to increase the amount of liquids to coat the granola. I recommend subbing ingredients to start, for example replacing the almonds with pecans, or flax seeds with pumpkin seeds.
Maple Oat Granola
Equipment
- 1 large mixing bowl
Ingredients
- 320 grams pure maple syrup
- 895 grams rolled oats, whole
- 340 grams almonds whole, or chopped
- 2 tsp cinnamon
- 220 grams coconut oil melted
- 260 grams cranberries, dried
- 2 tsp vanilla extract
- 1 1/2 tsp Redmond's Real Salt
- 35 grams flax seeds
Instructions
- Preheat oven to 300 ℉
- Line 2 baking sheets with parchment paper, not waxed paper or it will melt to the granola
- In a large bowl, add all of your dry ingredients (except you dried cranberries), stir to combine.
- In a sauce pan, or microwave safe bowl, heat your coconut oil just until melted. Add your syrup and continue to heat just until both are warm. Stir in the vanilla extract.
- Pour the liquids over the dry ingredients. Stir the mixture to evenly coat all dry ingredients.
- Divide the mixture between the two sheet pans. You should have a layer of granola in each pan that is between 1/2 and 3/4 inch deep. If your pans are smaller, you will want to grab another pan so the granola bakes quick and even.
- Bake for 25-30 minutes, stirring halfway through. You just want the edges and tops to begin to brown. Your granola will still be soft to the touch, but will harden as it cools.
- Once your granola is done, pull from oven and stir in any dried fruits you are adding, including the dried cranberries.
- Allow the granola to cool completely before moving to an airtight container for storing.
Nutrition
THANK YOU!
Thank you so much for trying this recipe, I hope you love this Maple oat granola as much as my family does. If you make this recipe, please share and tag me on Instagram or Facebook! And, please leave a comment or star rating below. I love to see everyone be successful in the journey to a healthier lifestyle with fresh milled flour! Don’t hesitate to contact me with any question. Chances are we will both learn something from us working through it together!
Happy Baking!
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Bailey Basics is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit.