Easy Maple Nut Granola

A bowl of pecan granola in a small bowl, setting on an outdoor bistro table.

Homemade Maple Nut Granola is a naturally sweetened, satisfying, and so easy to make! Perfect for snacking, lunch box treats, and breakfast on the go. Naturally sweetened, vegan, and gluten-free.

Course Breakfast, Snacks

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 10

Cook Time 4

Total Time 4 10

Servings servings

Calories 417kcal

Author Renee

Equipment

1 rimmed baking sheet
1 large mixing bowl
1 small saucepan
1 Whisk
1 Spatula

Ingredients

4 cups old-fashioned oats
2 cups pecans, walnuts, almonds, or filberts whole and/or chopped
1 cup coconut shaved, grated, or shredded; unsweetened or sweetened
⅓ cup coconut oil
⅔ cup maple syrup
2 teaspoons vanilla
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon kosher salt
1 cup mix-ins OPTIONAL; chopped dried apricots, mangos, pineapple, raisins, etc.

Instructions

Preheat oven to 200°F (93℃).
Line a rimmed baking sheet with parchment paper.
In a large bowl, combine oats, nuts, and coconut.
In a small saucepan, melt coconut oil over low heat.
Remove from heat and whisk in maple syrup, vanilla, cinnamon, ginger, and salt.
Pour the maple mixture over the oat mixture and stir until evenly coated.
Spread granola loosely on the prepared baking sheet (do not press down).
Bake for 3–4 hours, stirring once or twice, until dry and lightly golden.
Remove from oven and immediately add any desired mix-ins.
Let cool completely (at least 2 hours) before storing.

Notes

Bake low and slow for best texture
Granola crisps as it cools
Do not overcrowd the pan
Add dried fruit after baking

Nutrition