Maple Honey Granola

5 from 1 vote

Start your day on a sweet and crunchy note with this irresistible Maple Honey Granola. This homemade granola is packed with wholesome oats, nuts, coconut, and raisins for a delicious blend of flavors and textures.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 259kcal

Author: Valerie Brunmeier

Ingredients

3 cups rolled oats old fashioned oats
½ cup sliced almonds raw and unsalted
½ cup cashews raw and unsalted, chopped
½ cup sweetened flaked coconut
¼ cup brown sugar
¼ cup vegetable oil or coconut oil
2 tablespoons honey
2 tablespoons pure maple syrup
½ teaspoon salt
1 cup raisins

Instructions

Preheat oven to 300 degrees F. Line two rimmed baking sheets with parchment paper (if using foil, see notes below.)
In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a small saucepan over MEDIUM-LOW heat combine the oil, honey, maple syrup, and salt. Cook until it just begins to come to a boil, then quickly remove from the heat. Pour the mixture over the oat mixture and toss to combine well. Pour the granola out evenly on the prepared baking sheets.
Bake for 10 minutes then using a wooden spoon, carefully toss and stir the granola. Use the spoon to spread granola out into and even layer and continue to bake for an additional 10 to 15 minutes, or until light golden brown. Remove from oven and allow to cool.
Add the raisins and transfer the granola to an airtight container.

Notes

Watch granola closely while cooking. It will brown more quickly on foil than it will on parchment paper. If it appears to be browning too quickly, lower the oven temperature to 275 degrees and/or stir more frequently.

Granola WILL NOT be hard and crispy when you remove it from the oven. It will harden as it cools.

Storage: Once the granola has cooled completely, transfer it to mason jars or other airtight containers. This recipe makes enough granola to fill two quart sized mason jars. If stored in airtight containers in a cool, dry pantry, granola will stay fresh and tasty for up to 2 weeks. It can also be frozen in a freezer-safe zippered plastic storage bag for up to 3 months.

Lower sugar granola: If you're watching your sugar intake, you can adjust the amount of brown sugar or eliminate it altogether. It works very well to swap out the brown sugar in recipes like this for a lower glycemic sugar alternative like coconut sugar. I'd also recommend swapping out the sweetened coconut for unsweetened.

Nuts: Swap out the cashews and almonds for any unsalted raw nuts you love. Great choices include macadamia nuts, walnuts, pecans, peanuts, pistachios, and sunflower seeds.

Dried Fruit: Replace the raisins with any type of dried fruit you love. The possiblities are endless! Dried cranberries or cherries are perfect for granola. Cut down larger fruit like apriocots or peaches with kitchen shears or a sharp knife.

Spice: Add some warm spice flavor by adding a touch of cinnamon or pumpkin pie spice to the maple syrup mixture.

Nutrition