Maple Almond Granola Recipe: Crispy Oven-Baked Breakfast Cluster

Maple almond granola combines warm maple sweetness with a satisfying nutty crunch. It’s cozy, flavorful, and simple to make—ideal for breakfast, stirred into yogurt, or enjoyed straight from the jar. Easily customize it with your favorite nuts, seeds, or dried fruit to suit your taste.

This granola is my go-to snack and yogurt topper— it disappears fast at home. Maple syrup and honey coat oats and almonds, while coconut flakes and dried cranberries add texture and balance. The method is straightforward: stir the ingredients, spread on a baking sheet, and bake until golden and crisp.

I keep pantry staples like nuts, seeds, coconut, and honey on hand, so making a batch of granola is effortless. The finished mix is crunchy, fiber-rich, and great for adding energy to breakfast bowls or for snacking on the go.

Key Ingredients

• Old Fashioned Oats — best for texture and crunch in homemade granola.
• Sliced or Slivered Almonds — the main nut here; swap some or all for pecans, walnuts, or hazelnuts if you prefer.
• Pepita (Pumpkin) Seeds — add color, protein, and extra crunch.
• Unsweetened Coconut Flakes — use large flakes or pulse them for smaller pieces.
• Dried Cranberries, Raisins, or Cherries — tart or sweet dried fruit provides contrast.
• Coconut Oil — helps crisp and bind the granola; olive oil can be used but will change the flavor.
• Honey — offers sticky sweetness to encourage clusters.
• Maple Syrup — brings warm, rich sweetness that pairs beautifully with almonds.
• Flax Seeds — optional, for added fiber and nutrients.
• Cinnamon and Ground Ginger — warming spices that round out the flavor.
• Vanilla and Almond Extracts — enhance the nutty, cozy notes.
• Salt — balances and brightens the sweetness.

How to Make Maple Almond Granola

1. Mix dry ingredients: In a large bowl combine old fashioned oats, sliced almonds, pepitas, flax seeds (if using), coconut flakes, and dried fruit. If you prefer, add dried fruit after baking to keep it chewier.
2. Combine wet ingredients: In a separate bowl whisk together melted coconut oil, honey, maple syrup, cinnamon, ground ginger, vanilla, almond extract, and salt until well blended.
3. Coat the dry mix: Pour the wet mixture over the dry ingredients and stir with a spatula until everything is evenly coated.
4. Spread on a sheet: Line a half sheet pan with parchment paper and spread the granola in an even, shallow layer. Press lightly with a spatula to encourage clusters.
5. Bake: Bake at 350°F (180°C) for about 30–35 minutes, stirring 2–3 times so the granola browns evenly and doesn’t burn. Remove when golden and fragrant.
6. Cool completely: Transfer the pan to a wire rack and let the granola cool fully—the clusters will firm up as it cools.

Helpful Tips

• Use parchment paper: It prevents sticking and makes cleanup much easier.
• Press before baking: Lightly compacting the granola helps create larger clusters.
• Cool fully: The granola crisps as it cools—avoid stirring too much while it’s still hot.
• Customize freely: Swap in different nuts, seeds, or spices. Add chocolate chips after the granola has cooled to prevent melting.

Serving Suggestions

Leftovers & Storage

• Room temperature: Store cooled granola in an airtight jar or container for up to 2 weeks in a cool, dry place away from sunlight.
• Freezer-friendly: Granola freezes well—seal in a freezer-safe bag or container for up to 3 months. Let it sit at room temperature for a few minutes before serving.
• Avoid the fridge: Refrigeration can introduce moisture and make the granola lose its crispness.

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