Granola Recipe with Maple, Honey, and Big Clusters
An easy granola recipe that’s sweetened with maple syrup and honey and packed with nutritious fiber-filled ingredients and delicious clusters, all while using less sugar than traditional granola. With it’s unique cooking technique, flexibility with ingredients, and quick hands on time (less than 10 minutes) this will become your go to granola recipe. You’ll never have to buy questionable store bought granola again!
✩ What readers are saying…
“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.” -Toni
“I have tried four different Granola recipes and this by far is the very best!!!!!!!!!Thanks for putting this on the web :)” -BK
This chunky, maple and honey sweetened granola recipe was a revelation to me when I first made it years ago, not only because it tastes amazing, but also because it uses less sweetener than most granola recipes, bakes in about 20 minutes, and makes huge clumps perfect for snacking.
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 our kids enjoy for snacking.
Let me warn you, it can be dangerous. I lost track of the times I walked by and grabbed a clump “just to test” while it was cooling. This stuff is good, and that’s saying something because I seriously love the granola I’ve made for years (one of the first recipes I shared back in 2009).
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 granola is so easy to add things to that make it even healthier!
Ingredient Notes
Along with honey, maple syrup, and oats, the recipe calls for oil, vanilla, seeds, and nuts – all things you may already have in your pantry.
- Honey and maple syrup: While I prefer both and call for it in the recipe, you can use only one or the other. I will note, however, that the consistency of the granola is different with only one – it’s stickier, seeming more sweet with only honey, and is less sticky (so less clumpy) with all maple.
- Oats: Use rolled oats for this recipe or any combo of rolled grains you like. I also sometimes use a combo of regular rolled oats and steel cut oats.
- Oil: I prefer a neutral oil like avocado or cold-pressed sunflower oil. If you have a more neutral tasting olive oil, that will work, too.
- Nuts: Surprisingly I prefer using roasted and salted almonds for this recipe – the flavor is more intense after baking. But raw almonds work fine and if I use walnuts they are always raw.
Do You Need The Nuts? I’ve found that the nuts called for in the recipe 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 (obviously), they really do take the granola to another level if you can have them. 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!).
How to Make Maple Honey Granola
Step 1: One of the time-saving things about this recipe is not needed to cook the liquid/sweetener ingredients like my other recipe – simply mix them in in a bowl.
Step 2: Add the dry ingredients, mixing everything together in the same bowl (so not only less time, but less to clean!).
TIP: Once you have this recipe down, I’ve found it only takes about 5-7 minutes to gather ingredients and mix in the bowl!
Step 3: Scrape the oat mixture onto a lined baking sheet (silicone or parchment) and press it out evenly with the back of a spoon, spreading into the corners and edges.*
Step 4: Cook it without stirring for about 20 minutes (if you’ve made traditional granola, you know this is aaaamazing – most have to be stirred multiple times while baking).
*Leave it to Cook’s Illustrated to come up with this unique technique that works perfectly (here’s their recipe that I’ve adapted).
Step 5: Remove the pan from the oven when the edges are starting to brown and let it sit on a cooling rack for 1 hour without disturbing. Then break it into chunks and let it sit until it’s completely cool before storing.
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 transforms into a granola that’s crispy, chunky, and chewy with big clusters. And the fact that it uses even less sugar than my original granola, is just icing on the cake.
I’m not kidding when I say this granola recipe is a staple recipe at our house – I make it every two to three weeks and it’s my preferred breakfast with toppings of walnuts, chia seeds, hemp seeds, dried cranberries, goji berries, and frozen berries (*chef’s kiss*).
BUT, if you’re looking to add more protein to your morning breakfast and wonder if granola can still be a part of it, then definitely check out this maple cinnamon protein granola recipe! I simply adapted this recipe to use more nuts and seeds, less oats, and include a pure protein powder. (There was no way I was going to let protein get in the way of my beloved granola, ha!)
Reader Raves
“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!!” -Naomi
“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!” -Tina
“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!” -Pearl
I hope you love this as much as I do – be sure to leave a rating and review so I can know!
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Granola Recipe with Maple, Honey, and Big Clusters
Equipment
- Large bowl
- 17×11 inch rimmed baking sheet
Ingredients
- 1/4 to 1/3 cup pure maple syrup*
- 1/4 to 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 or sesame seeds
- 1/2 cup ground flax or 1/4 cup flax + 1/4 cup hemp seeds
- 2 teaspoons cinnamon
- 1/2 teaspoon salt omit if using salted sunflower seeds
- optional 1 to 2 cups dried fruit (mix in after baking – we usually add our fruit to each bowl when eating)
Instructions
- Heat oven to 350 degrees** and line a large (11×7 inch) 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, without stirring, for 20-24 minutes or until golden brown all over and browning on the edges.
- Remove to a cooling rack for 1 hour before breaking the granola into chunks and then letting cool completely.
- Add any optional fruit and store in an airtight container. Lasts 2 to 4 weeks at room temperature.
Notes
Nutrition
Recipes to use your granola (if you don’t eat it all first!)
- Cashew Cranberry and White Chocolate Granola Bites
- Chocolate Chip Granola Bites (and lots of variations!)
- Cranberry-Almond No Bake Granola Bars
This recipe has been updated – it was originally published in 2013.
Thank you!
Hi Jami,
I use most of these ingredients in my every morning oatmeal, but I also add 1 tbsp each of pumpkin and chia seeds. (Raw before cooking) I’m going to try your recipe with the pumpkin and chia included. I need a quick alternative for breakfast when I need to get outside early or as a take-along snack for fishing/hunting, etc. I’m a regular reader and big fan. I have printed out too many of your recipes to count. One of my all-time favorites is your Whole Wheat Soft Sandwich Bread. I make two loaves every two weeks or so.
All the best,
Thom
That’s wonderful Thom – I’m so glad to know that!!
One note about the chia – heat does degrade the healthy fats some which is why I don’t include it in any baked recipe (I do add a tablespoon as a topping for the bowl of granola when I eat it). 🙂
Do you use your salted roasted almonds in this granola or raw almonds?
I prefer the roasted as they seem more flavorful to me even after cooking in the granola, but I do use raw if I don’t have any roasted.
Am planning on making this delicious granola recipe but would like more protein. If I add whey powder, how much would you suggest? Should I change the amount of any of the other ingredients? Making it for a breakfast with fitness instructors.
Thanks.
I’ve been testing a higher protein version for a few weeks, Heather! So far I’ve been adding about 3/4 cup of whey, and also decreasing the oats by 2 cups and increasing the nuts by 1 cup.
Thanks. Will make these changes and will let you know how it turns out.
I have tried four different Granola recipe and this by far is the very best!!!!!!!!!Thanks for putting this on the web:)
BK
I’m so glad – it’s my total favorite, too!!
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!!
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. 🙂
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 🙂
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. 🙂
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.
I’m so glad you tried it, Toni! It’s probably like comfort food to me – thankfully a healthy one. 🙂
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.
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.
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!
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!
Love love your granola recipe. Have you ever tried to figure the calorie count.
Thanks
Karen
Thank you, Karen! I actually did calculate the calorie count for this recipe – 1/4 cup is 186 calories. 🙂
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!
Yay – so happy to know other people like it as much as I do. 🙂 Love to you guys!
This looks like a keeper recipe. I need to try it and make it GF for a few family members.
Made today and it’s irresistible. No wonder you like granola for breakfast every morning 🙂
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. 🙂
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
Good ideas, Teresa – I’ll run them by Brian!
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!
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. 🙂
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
Thank you so much, LeeAnne – I’m happy to hear you like the granola (and the blog!). 🙂
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!
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.
Always looking for new gluten free treats – these look delicious!
I can’t wait to make this!! It looks delicious and so much easier than other recipes I’ve tried. Thanks so much!!
It is, Crystal – I know you’ll really like it. 🙂
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!
Thank you, Carol! I knew I wouldn’t be the only one to discover this recipe. 🙂