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This maple granola recipe is full of warm, cozy flavor from real maple syrup, brown butter, cinnamon, and a touch of nutmeg.
Pecans and sunflower seeds add plenty of crunch, and baking the granola without stirring helps create those big clusters that are so good with yogurt or a cold splash of milk.
The brown butter is what makes this granola a little different. It adds a rich, nutty flavor that goes perfectly with the maple syrup and brown sugar, while still keeping the recipe simple enough to make for an everyday breakfast or snack.
If you enjoy making easy homemade granola, you may also want to try my easy healthy granola, coconutty granola, and pumpkin pie granola.
Why You’ll Love This Maple Granola Recipe
- Full of maple flavor: Real maple syrup pairs perfectly with brown butter, pecans, cinnamon, and nutmeg.
- Crunchy clusters: Pressing the granola firmly onto the baking sheet and leaving it undisturbed while it bakes creates delicious clusters.
- Easy to customize: This easy granola recipe is fun to customize. Add dried fruit, chocolate chips, or other nuts and seeds once the granola has cooled.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Rolled oats – Old-fashioned rolled oats make up the base of the granola and give it a hearty, crunchy texture.
- Pecans and sunflower seeds – Add extra crunch and nutty flavor. You can use raw, salted, or even these candied maple pecans.
- Pure maple syrup – Gives the granola its maple flavor and sweetness. Be sure to use real maple syrup rather than imitation syrup.
- Brown butter – Browning the butter gives it a rich, nutty flavor that makes this granola especially delicious.
- Brown sugar and spices – Brown sugar adds a little extra sweetness, while cinnamon and nutmeg give the granola a warm, cozy flavor.
How to Make Maple Granola
Here are the step-by-step instructions for making this maple granola recipe:
Step 1: Brown the butter. Melt butter over medium heat and continue to cook, stirring often.
Step 2: Once the butter foams, watch it carefully and continue stirring frequently until it turns golden brown and develops a nutty aroma.
Step 3: Remove from heat and pour into a glass bowl or measuring cup. Let cool for 5 minutes.
Step 4. In a medium mixing bowl, combine oats, nuts, seeds, cinnamon, salt, and nutmeg.
Step 5: Set the dry ingredients aside. Add maple syrup and brown sugar to the cooled brown butter, stir until well combined.
Step 6: Pour the wet mixture over the dry oat mixture; stir until everything is well coated.
Step 7: Using a rubber spatula, press the mixture onto the lined cookie sheet in an even thickness.
Step 8: Bake at 325°F for 30–40 minutes, until it starts to turn golden brown. Don’t stir during baking.
Step 9: Let the granola cool completely on the baking sheet. Granola will crisp up as it cools.
Step 10: When completely cooled, break the granola into clusters.
Serving Suggestions
Serve on yogurt, oatmeal, ice cream, or smoothie bowls. Or eat it as you would cereal, in a bowl with cold milk.
Topping Ideas
Once cooled, you could add in dried fruit or freeze-dried fruit like: berries, cherries, bananas, mango, pineapple, or chocolate chips, white chocolate chips, butterscotch, or caramel chips.
How to Store
Store granola in an airtight container or Ziplock bag at room temperature in a cool, dry place for 1 to 2 weeks. In the refrigerator for up to 3 months or in the freezer for up to 6 months.
Recipe Tips
- Only use real maple syrup; imitation syrup will not set properly and result in a sticky mess.
- If you want a looser granola without clumps, just spread the granola on the lined baking sheet instead of pressing it on, stirring halfway through the bake time.
- Don’t skip the parchment paper; it prevents everything from sticking to the pan.
FAQ
If your granola is still a bit wet or sticky when it cools, you can put it back in the oven preheated to 325°F for another 5–10 minutes.
To get nice granola clusters, pour the mixture onto a parchment-lined baking sheet, and use a spatula to press it down firmly into an even layer before baking. Do not stir while it bakes. Once completely cool, break into clusters.
Yes, you can use one cup of any combination of nuts and seeds. You can also add chia seeds or sesame seeds.
Yes, you can make this nut-free. Just replace the nuts with more rolled oats, sunflower seeds, or even pumpkin seeds.
More Easy Breakfast Recipes
- Strawberry Chia Pudding
- Pumpkin Pie Smoothie
- Chocolate Overnight Oats
- Lactation Overnight Oats
- Berry Yogurt Breakfast Parfaits
- Baked Oatmeal
If you make this maple granola recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!
Maple Granola
Ingredients
- 5 tablespoons butter
- 3 cups rolled oats
- 3/4 cup chopped pecans, raw, salted, or even candied pecans
- 1/4 cup sunflower seeds
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 cup pure maple syrup
- 3 tablespoons brown sugar
Instructions
- Preheat oven to 325℉. Line a rimmed baking sheet with parchment paper and set aside.
- Brown the butter- Melt butter over medium heat and continue to cook, stirring often. Once the butter foams, watch it carefully and continue stirring frequently until it turns golden brown and develops a nutty aroma. Remove from heat and pour into a glass bowl or measuring cup. Let cool for 5 minutes.
- In a medium mixing bowl, combine oats, nuts, seeds, cinnamon, salt, and nutmeg. set aside.
- Add maple syrup and brown sugar to the cooled brown butter, stir until well combined.
- Pour the wet mixture over the dry mixture; stir until everything is well coated.
- Using a rubber spatula, press the mixture onto the lined cookie sheet in an even thickness.
- Bake at 325℉ for 30-40 minutes, until it starts to turn golden brown. Don’t stir during baking.
- Let the granola cool completely on the baking sheet. Granola will crisp up as it cools.
- When completely cooled, break the granola into clusters.
Notes
- Only use real maple syrup; imitation syrup will not set properly and result in a sticky mess.
- If you want a looser granola without clumps, just spread the granola on the lined baking sheet
- instead of pressing it on, stirring halfway through the bake time.
- Don’t skip the parchment paper; it prevents everything from sticking to the pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
