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Homemade Baked (Maple) Granola

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A crunchy homemade granola made with toasted oats, nuts, seeds, and naturally sweet maple syrup, perfect for breakfast, yogurt toppings, or a wholesome snack.

Ingredients

  • 3 cups rolled oats
  • 1 cup chopped almonds or walnuts
  • 1/2 cup pumpkin seeds or sunflower seeds
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup pure maple syrup
  • 1/3 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup dried cranberries or raisins

Instructions

  1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the rolled oats, chopped nuts, pumpkin seeds, salt, and cinnamon.
  3. In a separate bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract.
  4. Pour the wet mixture over the oat mixture and stir until everything is evenly coated.
  5. Spread the granola mixture onto the prepared baking sheet in an even layer.
  6. Bake for 20–25 minutes, stirring halfway through to ensure even browning.
  7. Remove from the oven once golden and fragrant, then allow the granola to cool completely on the pan.
  8. After cooling, stir in the dried cranberries or raisins.
  9. Store in an airtight container or serve immediately with yogurt, milk, or as a snack.

Notes

  • Press the granola mixture lightly onto the baking sheet before baking to help create larger clusters.
  • Add shredded coconut for extra flavor and texture.
  • Swap almonds with pecans, cashews, or walnuts depending on preference.
  • For a chocolate version, stir in dark chocolate chips after the granola has cooled completely.
  • A pinch of nutmeg or a bit of orange zest can add extra depth of flavor.
  • Store in an airtight container at room temperature for up to 2 weeks.
  • If the granola softens, reheat it in the oven at 300°F (150°C) for 5–7 minutes to restore crispness.
  • Use certified gluten-free oats if you need a gluten-free version.

Nutrition

Find it online: https://cookedbymaya.com/homemade-baked-maple-granola/