Maple Almond Granola

Maple almond granola brings that irresistible combo of sweet maple and nutty crunch right to your bowl! It’s cozy, flavor-packed, and easy to whip up! Perfect for breakfast, pouring over yogurt, or grabbing by the handful when you need a little snack in your day. Easily customizable with your favorite nuts and dried fruit.

This delicious breakfast granola is my go-to snack and yogurt topper, and I swear it never lasts long in my house. Sweet maple syrup coats crunchy oats and almonds, with a mix of coconut flakes, dried cranberries, and a drizzle of honey to tie it all together. It’s the kind of recipe that feels effortless, just stir, spread on a sheet pan, and bake until golden and toasty.

My pantry is always full of little snack staples—nuts, seeds, coconut, honey, and tossing them into this mix just makes sense. It’s all my favorite munchies baked into one crunchy, fiber-rich, energy-boosting treat that I love to sprinkle over yogurt or enjoy by the handful.

Key Ingredients

• Old Fashioned Oats are the best oats to make homemade granola.
• Sliced Almonds or slivered almonds are the main nut for this granola, but you can swap part or all of the almonds for your favorite nuts.
• Pumpkin Seeds, also known as pepitas add another texture layer, protein, and a bit of color.
• Unsweetened Coconut Flakes can be mixed in as large flakes or blitzed in a food processor for smaller pieces.
• Dried Cranberries, Golden Raisins, or Dried Cherries can all be used for the tart fruit mix-ins.
• Coconut Oil works to crisp the granola, bind the ingredients, and add subtle flavor. Olive oil can work here too, but the flavors will be different.
• Honey is a natural sweetener with a sticky finish to help everything cluster.
• Maple Syrup adds warm, rich sweetness that compliments the toasted almonds.
• Flax Seeds are optional, but add fiber and extra nutrients to the sweet granola.
• Cinnamon and Ginger are warming spices that tie all the flavors together.
• Vanilla and Almond Extract enhance the cozy notes of the nuts and oats.
• Salt enhances all the flavors and balances the sweetness.

How to Make Maple Almond Granola

1. Mix nuts, seeds and fruit: In a medium bowl mix together oats, almonds, pumpkin seeds, flax seeds, coconut, and cranberries. I like to cook the fruit with the granola, but if you’d rather not simply mix it in with the cooled granola after baking.
2. Stir wet ingredients and flavorings: Whisk together coconut oil, honey, maple syrup, cinnamon, ginger, vanilla, almond, and salt in a separate bowl.
3. Combine: Pour wet mixture into dry mixture, stirring with spatula until evenly coated.
4. Transfer to baking sheet: On a lined baking sheet spread granola into a thin layer.
5. Bake: Place in oven and bake at 350ºF for 26-30 minutes or until golden brown, stirring 2-3 times to prevent burning.

Helpful Tips

• Don’t skip the parchment paper: It makes cleanup easier and helps prevent sticking.
• Press it down before baking: Use a spatula to lightly press the mixture into the pan so you’ll get those yummy clusters.
• Let it cool completely: It crisps up as it cools, so resist the urge to stir too much right out of the oven.
• Play with flavors: Swap cranberries for cherries or raisins, add chocolate chips after cooling, or use pecans or walnuts instead of almonds.

Serving Suggestions

Leftovers & Storage

• Room temperature: Store cooled granola in an airtight jar or container for up to 2 weeks. Keep it in a cool, dry place away from sunlight.
• Freezer-friendly: Granola freezes beautifully! Place in a freezer-safe bag or container for up to 3 months. Just let it sit at room temp for a few minutes before serving.
• Avoid the fridge: It can introduce moisture and make your granola lose its crunch.

★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!