maple granola
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Maple Granola

A homemade breakfast granola flavoured with maple syrup, ground cinnamon and nutmeg. Add ins include pumpkin seeds and dried cranberries.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Breakfast
Cuisine: British
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.