5 from 18 votes
Maple Granola
Maple Granola blends medium porridge oats, pepitas, sunflower seeds, and walnuts with cinnamon, a pinch of fleur de sel, and maple syrup, all baked to a toasty crunch. Slivered almonds are added midway during baking for extra texture, with dried cranberries stirred in after cooling for sweet contrast. The granola offers a balance of nutty, sweet, and lightly spiced flavors with a crisp texture, ideal for breakfast or snacking.
Prep Time
10 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
30 mins
Servings:
12
Calories:
230 kcal
Course:
Breakfast, Snacks, Brunch
Cuisine:
French, British
Ingredients
- 300 g (10.5oz/2 cups) porridge oats medium
- 50 g (2oz/1/3 cup) Pepitas (pumpkin seeds)
- 50 g (2oz/1/3 cup) sunflower seeds (or a mixture with flax, sesame)
- 100 g (3.5oz/¾ cup) walnuts (broken)
- pinch salt fleur de sel
- ¼ teaspoon ground cinnamon
- 45 g (3 tbsp) neutral oil canola/rapeseed or sunflower oil
- 75 g (5 tbsp) maple syrup organic
- 1 tablespoon almonds flaked or slivered
- 100 g (3.5oz/¾ cup) dried cranberries (or dried blueberries/golden sultana raisins)
Instructions
- Preheat the oven to 170°C/150°C fan/350°F/Gas 3.
- Measure all the ingredients (except the almonds and dried fruits) in a large bowl and stir to mix them all well together.
- Cover a baking tray with baking paper (or use a silicone mat) and spread out the oat mixture evenly.
- Bake in the oven for about 10-15 minutes, turn over the mixture and sprinkle on the slivered almonds. Bake for a further 10-15 minutes, depending on how toasted you like your granola.Leave to cool then add the dried fruits.
Cup of Yum
Notes
- Use certified gluten-free oats if you need to maintain a gluten-free diet.
- Store cooled granola in an airtight container at room temperature; consume within 10 days for best freshness.
- Enjoy granola with milk, yogurt, fresh berries, dried apricots, or rhubarb compote for variety.
- Use precise measurements with digital kitchen scales for consistent results.