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)

Description

This Maple Syrup Granola is a perfectly crunchy and flavorful treat that’s great for breakfast, snacks, or even a light dessert. Packed with nuts, seeds, oats, and dried fruits, it’s naturally sweetened with maple syrup and rich in texture. Perfect to pair with Greek yogurt, milk, or just as a standalone snack when you’re on the go!

Ingredients

Units Scale

Granola Base

1 1/2 cups shelled pistachios (180 grams)
1 1/2 cups honey roasted almond slices (129 grams)
1 cup rolled oats (100 grams)
1 cup roasted pepitas (pumpkin seeds) (119 grams)
1/2 cup steel-cut oats (99 grams)
1 teaspoon kosher salt (3 grams)
1/2 cup brown sugar (107 grams)
1/3 cup pure maple syrup (104 grams)
1/3 cup canola oil (67 grams)

Add-ins

1/2 cup dried blueberries (85 grams)
1/2 cup dried cranberries (85 grams)

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Instructions

Prepare the Baking Sheet
Preheat your oven to 350°F (175°C) and line a large baking sheet with aluminum foil. Lightly spray the foil with nonstick cooking spray to ensure that the granola doesn’t stick while baking.
Combine the Dry Ingredients
In a large mixing bowl, combine all the granola base ingredients except for the dried blueberries and cranberries. Mix thoroughly to coat all the ingredients evenly with the maple syrup and canola oil.
Spread and Bake
Evenly spread the granola mixture onto the prepared baking sheet. Bake for 40 minutes, stirring halfway through the baking time to ensure even browning. The granola should be golden brown and crispy when finished.
Add the Dried Fruit
Once removed from the oven, stir in the dried blueberries and dried cranberries while the granola is still warm. This helps the dried fruits incorporate nicely without additional cooking.
Cool and Store
Allow the granola to cool completely on the baking sheet. Once fully cooled, transfer it to an airtight container for storage.

Notes

Make-Ahead Option: You can bake and cool the granola ahead of time, then freeze it for up to four months. When ready to use, thaw it and add the dried fruit if desired. The granola tastes great even without dried fruit.
Serving Suggestions: This granola pairs wonderfully with Greek yogurt for a hearty breakfast or can be enjoyed with a splash of milk or almond milk.
Storage: Store granola in an airtight container at room temperature for up to one month or in the freezer for up to four months. Always ensure the granola is fully cooled before storing.
Pro Tips for Best Results:
For uniform crunchiness, bake the granola in a pre-heated oven and make sure to stir it halfway through.
Add the dried fruit only after the granola has been baked and cooled slightly to retain the best texture.

Nutrition

Serving Size: 1/13 of recipe
Calories: 225
Sugar: 12g
Sodium: 80mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 5g
Cholesterol: 0mg