I have made no secret on this blog about how much I love homemade granola, apart from being way healthier than anything you can buy in a shop I also only have to make as much as I want. I often don’t make much more than about 500 grams (approx. 5 cups) so I never tire of the flavour, it’s the same with this maple granola the amount lasts me perfectly for one week of totally scrummy breakfasts 😀

maple granola

Maple flavouring

I know pure maple syrup is expensive to buy but if you can do try and use the good stuff the flavour is amazing compared to the watered down cheap stuff you can buy. This recipe only uses 80 millilitres (1/3rd cup) but its well worth it for the natural real flavour of maple syrup.

maple granola

Add ins

A lot of the usual suspects are in here, raisins, pumpkin seeds, dried cranberries and pecans.

maple granola

But the beauty of homemade granola is you can pretty much add in what you like. Not a fan of dried cranberries? Then add in a different dried fruit or leave them out all together. I just found that all the flavours here compliment each other really well. They are all fall inspired flavours.

maple granola

Flavour boosting

For extra flavouring and a little fall spiciness I have added in ground cinnamon and ground nutmeg. Both spices are subtle and go really well with the over all flavour of maple syrup.

maple granola

This is a simple easy to make granola. Like my other recipes for granola; peanut butter granola, tropical granola and Nutella granola (yes I am a little obsessed with granola!) they are all better for you than the shop bought stuff. You can control the level of sugars added, I have added a little because I have a sweet tooth 😉 but you can lower it if you like. The only sugars I would not recommend lowering would be the maple syrup for flavouring and the tiny amount of molasses I have added because it really helps the granola to stick together.

maple granola

maple granola

Maple Granola

A homemade breakfast granola flavoured with maple syrup, ground cinnamon and nutmeg. Add ins include pumpkin seeds and dried cranberries.
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Course: Breakfast
Cuisine: British
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 530 grams (5 cups)
Author: Emma


  • 190 grams rolled oats ((1 and 3/4 cups))
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 70 grams light brown sugar ((1/3 cup))
  • 80 millilitres maple syrup ((1/3 cup))
  • 1 teaspoon vanilla extract
  • 1/2 tablespoon molasses
  • 60 grams pecan nuts - chopped ((1/2 cup))
  • 50 grams dried cranberries ((1/3 cup))
  • 45 grams pumpkin seeds ((1/3 cup))
  • 40 grams golden raisins ((1/4 cup))
  • 40 grams raisins ((1/4 cup))


  • Preheat your oven to 170C / 325F / Gas mark 3 and get a medium to large baking sheet ready. If it's non stick you are good to go but if it is not then very lightly give it a spray of oil to very thinly cover it.
  • In a large mixing bowl add in the oats, spices, salt and sugar and give everything a good mix around.
  • In a small bowl mix the maple syrup, vanilla extract and molasses together and poor it over the oats giving everything a good mixing so all the oats are fully covered.
  • Make into small clumps and place them on your baking sheet and pop it in your oven.
  • After 15 minutes give your granola a stir then pop it back in the oven.
  • After another 15 minutes check on your granola, you are looking for it to have turned a light golden colour and to feel dried out. If you feel it still feels a little wet give it another couple of minutes, but keep checking on it as it dries out quickly.
  • Leave it to cool on the baking sheet, as it cools it will crisp up. Once cool add in your dried fruits and nuts.
  • Kept in an airtight tin this granola will keep for 7 to 10 days.
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