This chunky, maple & honey sweetened granola was a revelation to me when it was originally posted in January of 2013, not only because it tastes amazing, but also because it uses less sweetener than most granola recipes AND it bakes in only 24 minutes. It remains a staple at our house - I make it every two weeks and it's my go-to breakfast with toppings of walnuts, chia seeds, hemp seeds, dried cranberries and frozen berries (perfection!). I've updated it with new photos and printable recipe (with a quicker baking option) for you because you MUST try this recipe!
I'm so excited to share a new discovery with you - a recipe for granola that's quick, naturally sweetened, and makes huge clumps perfect for snacking as well as for cereal!
You know those large clumps in granola that are a bit hard to create in many homemade recipes? I don't know if you're a fan of those like our family is, but this cereal is full of the bark-like clusters which are actually easy to form using this different cooking technique than other granola recipes I've tried.
And let me warn you, it's dangerous. I lost track of the times I walked by and grabbed a clump "just to test" while it was cooling. Man, this stuff is good, and that's saying something because I seriously love the granola I've made for years (one of my first posts here, way back when). In fact, I think I've mentioned I even get a bit grumpy when I can't have my morning granola with walnuts and cranberries. I also add chia seeds, hemp seeds, and frozen berries (blue, blackberries, or raspberries - whatever I have in the freezer) - this stuff is so easy to add things to that make it even healthier!
But having clumps and tasting great are not it's only attributes, oh no. It also:
- is easier to make than most other granola recipes
- uses less sweetener than other recipes
This is seriously good stuff, right?
Where recipes with sugar require cooking the liquid ingredients in a pot first, in this recipe, you just mix them in in a bowl and then add the dry ingredients, mixing everything together in the same bowl (= less to clean!).
And then - get this - you press the granola out on a cookie sheet (lined with silicone or parchment) and cook it without stirring (if you've made granola, you know this is aaaamazing - most have to be stirred multiple times while baking).
Huh...wha? It's unlike any other recipe I've seen for making granola. Leave it to Cook's Illustrated to come up with this unique technique that works perfectly (here's their recipe that I've adapted).
Pressing the oat mixture into the cookie sheet and not touching it again until after it's cooled is how the same sweetener-oil-oats concoction of every granola recipe becomes a granola with bark-like clusters.
It's crispy, chunky, chewy, and delicious - but that's still not the only reason to try this granola, because like I mentioned, it uses even less sugar than my original granola (just 2/3 c. total to 5c. oats + 2 c. add-ins). It just gets better and better, doesn't it?
One note about the nuts called for in the recipe: I've found that the nuts are almost essential to the flavor of this granola. Both chopped almonds and walnuts are good and though you could leave them out if you have an allergy, they really do make the granola. Once the nuts have been toasted with the oats they are SO good- and are probably one of the reasons I want to keep taking taste tests whenever I make it, ha!
Healthy, Quick Maple Honey Granola with Bark-Like Clusters
Ingredients
- 1/3 cup pure maple syrup*
- 1/3 cup honey*
- 1 tablespoon vanilla
- 1/2 cup oil melted coconut oil, cold-pressed sunflower oil, or avocado oil
- 5 cups rolled oats
- 1 cup chopped almonds or walnuts
- 1/2 cup sunflower seeds sesame seeds are good, too
- 1/2 cup flax meal or 1/4 cup flax + 1/4 cup hemp seeds
- 2 teaspoon cinnamon
- 1/2 teaspoon salt omit if using salted sunflower seeds
- optional: 1 to 2 cups dried fruit mixed in after cooling we usually add our fruit to each bowl when eating
Instructions
- Heat oven to 350 degrees** and line a large rimmed baking sheet with silicone or parchment.
- Mix the syrup, honey, vanilla, and oil together in a large bowl, and then add the remaining ingredients (except for the optional fruit), stirring until the oats are completely coated.
- Press the oat mixture evenly onto the prepared baking sheet, using the back of the spoon, a spatula, or your hand wetted with water.
- Bake, rotating the pan halfway through, for about 24 minutes and do not stir. It will be golden brown all over and more on the edges.
- Remove to a cooling rack for 1 hour before breaking the granola into chunks and letting cool completely.
- Add any optional fruit and store in an airtight container.
Notes
**I now bake this at a higher temperature for less time than when I first published this recipe. It's quicker and browns better. The original baking directions were to cook for 35 minutes at 325 degrees. Nutrition Facts were calculated without optional dried fruit.
Nutrition
Once you make this granola, you can use it in these recipes (if you don't eat it all first!):
Cashew Cranberry and White Chocolate Granola Bites
Chocolate Chip Granola Bites (and lots of variations!)
Naomi says
My absolute favorite granola recipe, thank you! I’ve been making it for years and have passed your site on to friends (who love it also!) I use all maple syrup and pecans, plus sunflower oil. I occasionally add mini chocolate chips. It’s divine!!
Jami says
I'm so glad to know this, Naomi!! (Especially because it's my favorite, too!)
Thank you so much for taking the time to leave a comment. 🙂
Ivette says
I used all maple syrup and our condo smells AMAZING. Still in the oven but it's looking pretty good. I'm sure it will come out perfect. Besides following the recipe added some cinnamon and tried it before baking it and it's delicious !
Thank you 🙂
Jami says
I know you will love this, Ivette!! All maple, all honey, or combo - it's good anyway.
And I now add a ton of cinnamon to it, too - it's good for you and adds lovely flavor. 🙂
Toni Melvin says
Oh Jami! I don't know why I waited years to get around to making this! It is DELICIOUS!!! I can see why you may get a little cranky if you don't have some in the morning. LOL
Thank you so much for sharing these wonderful recipes with us.
Jami says
I'm so glad you tried it, Toni! It's probably like comfort food to me - thankfully a healthy one. 🙂
Jennifer says
Have you ever made this using all olive oil? Mine came out a little browner than I would like. 2 other things could have factored in. I made half the recipe, so the layer in the pan wasn't as dense. I also have a convection oven, which tends to cook faster. I decreased the cookie time by 4 minutes, but will watch it more closely next time.
Jami says
Yes, I've made it with olive oil many times. I'm not sure I've noticed a browning difference, but I did have to adjust when we moved to a new stove. And definitely with a smaller recipe the time would be less.
Tina says
This is my absolutely favorite granola. I haven't bought store granola since I found this recipe. So easy and delicious! I only use olive oil (extra light) since that's usually what I have in my pantry and it comes out great!
Jami says
Love this - so glad it's become a staple for you! Wish more people would see how easy it is to make and customize to use what you'd like like more seeds and heart-healthy things and less sugar than store bought!
Karen says
Love love your granola recipe. Have you ever tried to figure the calorie count.
Thanks
Karen
Jami says
Thank you, Karen! I actually did calculate the calorie count for this recipe - 1/4 cup is 186 calories. 🙂
Primrose says
Jami, I've been making this for a while for our breakfasts and we love it. Today it was eaten by people from 4 countries: Kosova, USA, Ireland and New Zealand 🙂 Everyone commented on how good it was! Thank you!
Jami says
Yay - so happy to know other people like it as much as I do. 🙂 Love to you guys!
Charlotte Moore says
This looks like a keeper recipe. I need to try it and make it GF for a few family members.
Teresa says
Made today and it's irresistible. No wonder you like granola for breakfast every morning 🙂
Jami says
Exactly, Teresa! I think this is one of the most underrated recipes on the blog - I need to figure out a way to get it in the spot light again. 🙂
Teresa says
Jami
I know how to get this recipe highlighted-- do a short video on how to and what it looks like when cooled. We love your videos:)
Also, I thought you could do a few videos on "a day in the life of" to show what you eat as well as the portions... Videos do it for me...
Thanks,
Teresa
Jami says
Good ideas, Teresa - I'll run them by Brian!
Pearl says
I absolutely think you are amazing! I love your site and your original granola recipe has revolutionized our family's diet, pantry, and grocery bill! We no longer purchase cold cereals and pastries (yes!). We love the granola and I even made a fresh baked batch, put in some decorated mason jars, and gave as Christmas gifts! A big hit. I am so excited to try this granola also - my husband loves clumps in his granola. Thank you for sharing your wonderful expertise!
Jami says
Wow, thank you SO much, Pearl! I'm so glad to know how much you're family is liking the granola, and I think you will like this, too, as it's even easier. 🙂
SnoWhite @ Finding Joy in My Kitchen says
This looks awesome & I am so glad that you brought it to the countdown.
LeeAnne says
Hi, I just to let you know that I have made your Maple-Honey Granola Bark several times and we absolutely love it! I also love your blog, your home and your gardens! You are so gifted and I'm glad that you are sharing your gifts with us.
Blessings,
LeeAnne
Jami says
Thank you so much, LeeAnne - I'm happy to hear you like the granola (and the blog!). 🙂
Julie says
Made this today and it turned out really good! I didn't have a couple of ingredients so I just substituted what I had on hand. For the sunflower seeds I subbed half sesame seeds and half shredded coconut. For the flax meal I subbed wheat bran. I didn't have maple syrup so I used all honey, and omitted the vanilla because I was out. I didn't add the nuts (I know...you said they were essential) because I only had pecans, and they were in the freezer and it was too inconvenient to go down and get them. I can't wait to try the recipe as written...I'm sure it will only taste better!
We're having this in our yogurt parfaits for breakfast in the morning!
danielle says
My favorite part is the lumps! Bookmarking this one and definitely going to try it. If you have time come linkup to Friday Food Frenzy -our link party runs on 3 blogs.
Leigh Anne @Yourhomebasedmom says
Always looking for new gluten free treats - these look delicious!
I just started a new Finding the Pretty & Delicious Linky Party on my blog this week - would love to have you stop by and share! http://www.yourhomebasedmom.com/finding-the-pretty-delicious-linky-party/
Crystal says
I can't wait to make this!! It looks delicious and so much easier than other recipes I've tried. Thanks so much!!
Jami says
It is, Crystal - I know you'll really like it. 🙂
Carol says
I made this granola from the Cook's Illustrated Test Kitchen website, and I totally agree -- it is awesome! No fuss, no muss and the results are amazing. I have to be careful as it can be quite addicting.
P.S. Love your blog and look forward to reading all the wonderful ideas you provide!
Jami says
Thank you, Carol! I knew I wouldn't be the only one to discover this recipe. 🙂