Can I use honey instead of maple syrup?

Absolutely! Honey makes a wonderful substitute for maple syrup in this recipe. It will give a slightly different flavor profile but works beautifully with the other ingredients. Use the same amount as you would maple syrup.

Why did my granola burn even though I followed the timing?

Ovens vary significantly in how they distribute heat. For your next batch, try reducing the temperature by 25 degrees or positioning your rack in the middle of the oven. Also, use a timer to remind yourself to check on it earlier than the recipe suggests.

Is there a way to make this granola form bigger clusters?

For larger clusters, don't stir the granola until it's completely cooled after baking. Also, adding an egg white to the wet ingredients helps bind everything together, creating those satisfying chunks everyone loves.

Can I use quick oats instead of rolled oats?

While quick oats will work in a pinch, they'll give you a different texture—less distinct and more uniform. I recommend sticking with rolled oats for that classic granola texture, but if quick oats are all you have, reduce the baking time by about 5-10 minutes.

Maple Syrup Granola Recipe

Name: Maple Syrup Granola Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1½ cups shelled pistachios (180 grams); 1½ cups honey roasted almond slices (129 grams); 1 cup rolled oats (100 grams); 1 cup roasted pepitas (pumpkin seeds) (119 grams); ½ cup steel-cut oats (99 grams); 1 teaspoon kosher salt (3 grams); ½ cup brown sugar (107 grams); ⅓ cup pure maple syrup (104 grams); ⅓ cup canola oil (67 grams); ½ cup dried blueberries (85 grams); ½ cup dried cranberries (85 grams)

This homemade Maple Syrup Granola is a game-changer for your breakfast routine! Perfectly crunchy clusters of nuts, oats, and seeds are glazed with a maple-brown sugar coating, then baked until golden and mixed with sweet dried berries. Unlike store-bought versions, this granola gives you complete control over ingredients while filling your kitchen with an irresistible aroma that’ll have everyone wandering in to see what’s cooking!

Why You’ll Love This Recipe

Incredibly Versatile: Works as a breakfast with yogurt, a quick snack, or even a dessert topping. Customize it to fit your taste preferences!
Perfectly Balanced: The combination of sweet maple syrup, crunchy nuts, and chewy dried fruit creates a symphony of textures and flavors in every bite.
Make-Ahead Friendly: Prepare a big batch on the weekend and enjoy homemade granola all week long. Your future self will thank you!
Better Than Store-Bought: Once you make this at home, you’ll never go back to the commercial versions with their excess sugar and preservatives.

Ingredients You’ll Need

Pistachios: These add a beautiful green color and distinctive nutty flavor that elevates the granola beyond basic recipes.
Honey Roasted Almond Slices: Brings a sweet-savory element that complements the maple syrup perfectly.
Rolled Oats: The backbone of any good granola, providing that classic texture we all love.
Steel-Cut Oats: Adds extra crunch and nutritional value compared to recipes that use only rolled oats.
Roasted Pepitas: These little powerhouses provide a nutty flavor and excellent source of nutrients.
Kosher Salt: Balances the sweetness and enhances all the other flavors. Don’t skip this!
Brown Sugar: Works with the maple syrup to create those irresistible caramelized clusters.
Pure Maple Syrup: Accept no substitutes! Real maple syrup brings authentic flavor that imitation syrups can’t match.
Canola Oil: Helps the granola achieve that perfect crispness. You won’t taste it, but you’d miss it if it wasn’t there.
Dried Blueberries & Cranberries: Added after baking, these bring chewy texture and bright fruity pops of flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Looking to switch things up? Try these delicious alternatives:

Chocolate Lover’s Version: Add dark chocolate chips after the granola has completely cooled.
Tropical Twist: Substitute dried mango and coconut flakes for the berries, and add a teaspoon of vanilla extract to the wet ingredients.
Grain-Free Option: Replace the oats with additional nuts and seeds if you’re following a grain-free diet.
Spiced Variation: Add 1-2 teaspoons of cinnamon, a pinch of nutmeg, or some cardamom to the dry ingredients before baking.

How to Make Maple Syrup Granola

Step 1: Prepare Your Baking Sheet

Preheat your oven to 350°F and line a large baking sheet with aluminum foil. Give it a light coating of nonstick spray to prevent sticking.

Step 2: Mix the Base Ingredients

In a large mixing bowl, combine the pistachios, honey roasted almond slices, both types of oats, pepitas, salt, brown sugar, maple syrup, and canola oil. Stir thoroughly to ensure everything is evenly coated with the sticky maple mixture.

Step 3: Bake to Golden Perfection

Spread the mixture evenly on your prepared baking sheet. Don’t pack it too tightly—you want air to circulate. Bake for 40 minutes, but be sure to stir halfway through for even browning. You’re looking for a golden color and crunchy texture.

Step 4: Add the Dried Fruit

Once baked, remove from the oven and immediately stir in the dried blueberries and cranberries. The residual heat will slightly soften them without burning.

Step 5: Cool Completely

Allow the granola to cool entirely on the baking sheet. This cooling period is crucial—it’s when the granola develops those wonderful crunchy clusters we all fight over.

Pro Tips for Making the Recipe

Watch the Edges: Granola can burn quickly, especially around the edges. If you notice uneven browning, rotate your pan during baking.
Don’t Disturb Too Often: While stirring halfway is important, stirring too frequently can prevent those delightful clusters from forming.
Measure Precisely: The ratio of wet to dry ingredients matters for achieving the perfect texture. Use measuring cups and spoons for best results.
Customize Thoughtfully: If substituting ingredients, try to maintain the same wet-to-dry ratio to preserve the texture.

How to Serve

This Maple Syrup Granola is incredibly versatile! Here are my favorite ways to enjoy it:

Breakfast Options:

Layer with Greek yogurt and fresh berries for a quick parfait
Serve with cold milk (dairy or plant-based) as a cereal alternative
Sprinkle over oatmeal for added crunch and flavor

Snack Ideas:

Grab a handful straight from the container for an energy boost
Pack in small containers for hiking or road trips
Mix with a few dark chocolate pieces for a sweet afternoon treat

Make Ahead and Storage

Storing Leftovers

Store your cooled granola in an airtight container at room temperature for up to a month. Glass jars work wonderfully and look beautiful on your counter or pantry shelf.

Freezing

For longer storage, place the granola in a ziplock freezer bag and freeze for up to 4 months. The texture remains perfect after thawing.

Reheating

If your granola loses some crunch over time, you can refresh it by spreading on a baking sheet and popping it in a 300°F oven for about 10 minutes.

FAQs

Can I use honey instead of maple syrup?

Absolutely! Honey makes a wonderful substitute for maple syrup in this recipe. It will give a slightly different flavor profile but works beautifully with the other ingredients. Use the same amount as you would maple syrup.
Why did my granola burn even though I followed the timing?

Ovens vary significantly in how they distribute heat. For your next batch, try reducing the temperature by 25 degrees or positioning your rack in the middle of the oven. Also, use a timer to remind yourself to check on it earlier than the recipe suggests.
Is there a way to make this granola form bigger clusters?

For larger clusters, don’t stir the granola until it’s completely cooled after baking. Also, adding an egg white to the wet ingredients helps bind everything together, creating those satisfying chunks everyone loves.
Can I use quick oats instead of rolled oats?

While quick oats will work in a pinch, they’ll give you a different texture—less distinct and more uniform. I recommend sticking with rolled oats for that classic granola texture, but if quick oats are all you have, reduce the baking time by about 5-10 minutes.

Final Thoughts

This Maple Syrup Granola isn’t just breakfast—it’s a little jar of happiness waiting to brighten your morning. The combination of crunchy nuts, wholesome oats, and sweet maple creates something truly special that store-bought versions simply can’t match. Give yourself the gift of homemade granola this week, and enjoy the wonderful feeling of starting your day with something made with care. Your breakfast routine will never be the same!