Easy Simple Granola Recipe (Maple Roasted)

This easy simple granola recipe is crazy crunchy, and maple-roasted with real coconut oil-toasty oats, warm cinnamon, and a mix of nuts and seeds for flavor you'll actually crave. It's whole-grain, naturally sweetened, and takes about 10 minutes of prep; the oven does the rest. Use certified gluten-free oats if needed.

After years of making this easy healthy granola recipe for clients and loved ones-and hearing "this is the best granola ever"-I had to share it with you, too. It tastes amazing, uses real, wholesome ingredients, and proves that healthy homemade granola can be ridiculously good without refined sugar or unhealthy fats like many store-bought brands. Seriously, try this healthy gluten-free granola recipe!

Jump to:

• Why You'll Love This Healthy Maple Granola Recipe
• Ingredients You'll Need
• Substitutions and Variations
• How to Make Homemade Granola
• Tips for Adding Dried Fruit in Granola
• Serving Suggestions
• Recipe FAQs
• More Breakfast Recipes
• ⭐️Did You Make This Recipe?
• 📖 Recipe
• 💬 Comments

Why You'll Love This Healthy Maple Granola Recipe

• Healthier ingredients - No refined sugar, high-fructose corn syrup, or poor quality oils.
• Truly easy - A few minutes of prep and the oven does the rest; most of the time is hands-off.
• Customizable sweetness - Add dried fruit, or skip it for. a lower-sugar version.
• Whole-grain goodness - Rolled oats (GF if needed) deliver fiber, minerals, and that satisfying crunchy bite.
• Low-sugar granola - Per-serving sugar is lower than most store-bought brands

For a fun and more portable version of healthy homemade, granola try my chocolate chip granola bites recipe. They are sort of like granola bars but round.

Ingredients You'll Need

• Rolled oats - Use old-fashioned rolled oats; gluten-free if needed. Avoid extra-thick or quick-cooking oats for the best crunch.
• Coconut - Unsweetened shredded coconut. Skip sweetened; it's sticky and overly sugary.
• Nuts - Chopped walnuts and blanched slivered almonds for crunch, flavor, and healthy fats.
• Sunflower seeds - Raw and unsalted so you control the seasoning.
• Flaxseed - Use either whole seeds and grind fresh before mixing or ground flaxseed. Store ground flax in the fridge or freezer.
• Hemp hearts - Raw shelled hemp seeds (hearts), not powder. Delicate, nutty, and protein-rich.
• Maple syrup - 100% pure maple, not fake "pancake syrup" for the best flavor and crunch.
• Fat - Use unrefined extra-virgin coconut oil for its toasty aroma, rich flavor, and a crisp texture. It hardens slightly as it cools, helping the granola set and bind for that signature crunchy coating.
• Vanilla - Extract or vanilla bean paste; paste adds visible specks and a more pronounced vanilla note.
• Spices - Cinnamon is classic; try a pinch of Chinese five-spice or pumpkin pie spice for variation.
• Dried fruit (optional) - For lower sugar, skip. If using, stir in after baking and cooling to keep the fruit soft and the granola crisp. See tips section below.

Please see the recipe card for measurements and salt.

Substitutions and Variations

• Coconut allergy - Swap coconut oil for avocado oil or a healthy neutral oil, and skip the shredded coconut. Olive oil works too for a bit more savory flavor.
• Swap nuts - Use pecans instead of walnuts.
• Flavor - Try almond extract instead of vanilla.
• Add-ins - Try chocolate chips or sugar-free chocolate chips.

How to Make Homemade Granola

Pre-heat the oven to 250°F and ready 2 half sheet rimmed baking sheets. If you only have one, you can still make homemade granola, it just needs to bake longer to get crunchy ( up to 3 hours vs 2 hours).

Step 1: In a large mixing bowl, measure out the dry ingredients: oats, nuts and seeds. A kitchen scale makes it easy.

Step 2: Whisk together the wet ingredients: maple syrup, melted coconut oil, vanilla extract, and your spices of choice, and a pinch of salt. Pour the maple syrup mixture into the dry mix and stir until the oats feel uniformly heavy. A large non-stick silicone spatula makes it easier. Stir really well! There should be no dry areas left.

Step 3: Spread granola mixture evenly onto 2 rimmed baking sheets (no parchment paper required) and bake for 2 hours in total until golden brown, turning the maple granola over at 1 hour.

I use a metal spatula (sometimes called a turner) to loosen the granola from the pan and my hands to mix. The pan is hot but the granola is not too hot for your hands.

Step 4: Cool gluten-free granola completely after baking, then mix in dried fruit if desired. See tips on choosing dried fruit below, or skip it to reduce sugar. It's delicious either way. Store in an airtight container.

Chef's Tip - Want More Clusters? This recipe bakes into a loose, crunchy granola, if you stir it halfway. If you prefer granola clusters, skip stirring while baking, press the mixture firmly into an even layer on the pan before it goes in the oven, and allow it to cool completely before breaking it apart. For extra binding, mix in 1-2 lightly beaten egg white before baking.

Tips for Adding Dried Fruit in Granola

If you have asthma or a sulfite sensitivity, always read labels and choose unsulfured dried fruit (without sulfur dioxide). Sulfur dioxide is a common preservative that helps dried fruit-like apricots-keep their bright color. Sulfite-free apricots are usually brown instead of orange, but they're the safer choice if you're sensitive.

• Flavor ideas. - Raisins or currants (classic), tart cherries (bakery vibes), chopped dates (caramel notes), apricots (bright), blueberries (breakfast-y).
• Add after baking (and cooling) - Stir dried fruit in once the granola is completely cool so the fruit stays soft and the granola stays crisp.
• Chop for even bites - Cut larger fruits (apricots, figs, dates, cherries) to raisin-size pieces so they distribute evenly.
• Read labels - Look for unsweetened or apple-juice-sweetened fruit and unsulfured options (common sulfites show up in apricots, pineapple, etc.).
• Lower-sugar picks - Golden berries and white mulberries are naturally less sweet/tarter than many dried fruits. Brands vary-check the nutrition panel.
• Start light - A little goes a long way; add just enough for pops of chewy sweetness rather than blanketing the batch.

Serving Suggestions

• Yogurt topper: Sprinkle over Greek yogurt (or coconut yogurt) for a quick breakfast or build pretty breakfast parfaits with fresh berries.
• Like cereal: Serve in a bowl with almond milk, coconut milk, or dairy milk-it stays loose and crunchy.
• Snack attack: Keep a jar on the counter and scoop a small handful for an afternoon pick-me-up.
• Dessert finish: Dust over frozen yogurt or ice cream; add a few raspberries for color and contrast.
• Fruit-forward: Skip dried fruit and pair with fresh berries-raspberries, blueberries, strawberries, or blackberries are perfect.
• Bowls & bakes (optional): Sprinkle on smoothie bowls, baked apples/pears, or roasted stone fruit for a toasty crunch.

Chef's Note: Homemade gluten-free granola is a terrific gift from the kitchen for a hostess or holiday gift. Package it in cello bags and tie with a ribbon. Another terrific homemade gift? So are these roasted cashews. Alway a hit.

Recipe FAQs

More Breakfast Recipes

From chia pudding to parfaits and waffles and even a nice breakfast casserole for brunch, check out the breakfast category for inspiration.

⭐️Did You Make This Recipe?

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