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Large baking sheet with parchment paper with maple granola with nuts and seeds with a large gold serving spoon.

Maple Nut and Seed Granola

Author: Stephanie Kay

This maple granola recipe is easy to make and keeps well in the pantry, fridge, and freezer for days and weeks to come. Serve it with Greek yogurt and fruit for a healthy, quick, and easy breakfast.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 cups 1x
  • Category: Breakfast
  • Method: Baked
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Ingredients

Instructions

  1. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
  2. In a small bowl, add the melted coconut oil, maple syrup, and vanilla extract. Whisk until well combined and set aside.
  3. In a large bowl, combine oats, pecans, cinnamon, and salt and stir until well incorporated. Pour the maple syrup mixture into the bowl and stir until well incorporated and every oat and nut is covered.
  4. Pour the granola mixture onto the lined baking sheet and, using a large spoon, spread it out evenly.
  5. Transfer the baking sheet to the oven and bake for 22-25 minutes, stirring it halfway through, until the granola is toasted and golden brown.
  6. Once baked, remove the granola from the oven, set it aside, and allow it to cool completely on the baking sheet, undisturbed, for at least 45 minutes to enable clusters and crispiness to form.
  7. Once cooled, break the granola into clusters. It can be eaten immediately or stored in an airtight container or jar in the pantry for up to 2 weeks or in the freezer for up to 3 months.

Notes

To Use Olive Oil: Swap the coconut oil for equal parts olive oil.

To Use Sunflower Seeds: Swap the pumpkin seeds for equal parts sunflower seeds.

Nutrition

Find it online: https://kaynutrition.com/maple-nut-and-seed-granola/