Homemade Maple Nut Granola

Want to add crunch to breakfast? Homemade Maple Nut Granola is BEST homemade granola recipe and the perfect topping for yogurt or as a homemade cereal. This simple granola recipe calls for just seven ingredients and is naturally sweetened with maple syrup. It’s worlds away more delicious than any store-bought granola on the market! Makes 34 servings.

Two glass containers of yogurt topped with homemade granola on a tiled surface

2023 Update: This recipe was originally shared in February 2012. I have added more details to the recipe card, as well as measurements by weight. The post has been updated to include new photos, as well as more tips and tricks. I hope you love them!

I’m a creature of habit and have been one for… a long time.

And for the longest time, I ate the same thing for breakfast every day: yogurt with homemade granola.

When we lived in Nashville, I decided to eat yogurt for breakfast because it was fast and easy. I quickly learned that while yogurt is fantastic, it wasn’t as filling as other breakfasts, and I would become incredibly hungry (and crabby) around 10 a.m.

After hearing this, a friend suggested I try granola.

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    So when we went on our weekly grocery store runs, Winston and I would purchase different granola mixes and variations and taste test them.

    We learned that while they were tasty, they didn’t hit the spot. And they weren’t nearly as good for me as I wanted them to be.

    So one day, I decided to make my own. And since that fateful day, we haven’t looked back.

    Why I love this recipe:

    It’s hard NOT to love this easy granola recipe.

    Here are some things to adore it:

    • While it needs some time in the oven, the recipe is pretty hands-off and low maintenance.
    • This recipe calls for simple ingredients… and you might already have them in your pantry!
    • It’s naturally sweetened with pure maple syrup.
    • You can customize it to your tastebuds.

    More breakfast recipes to try: Homemade Waffles with Strawberries and Cream | Mashed Potato Chorizo Breakfast Tacos | Lemon Blueberry Coffee Cake | Vegan Banana Muffins | Homemade Buttermilk Pancakes

    Need more food inspiration to start your morning? Check out my Breakfast Recipe Index.

    Bowls of ingredients to make maple nut granola on a blue tile surface

    What you need to make this recipe:

    The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.

    Let’s talk ingredients!

    In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.

    Here’s what you need:

    • Rolled oats — I like to use extra thick rolled oats * (affiliate link). If you use gluten free oats, this granola will be gluten free!
    • Nuts — I like to use a combination of chopped walnuts and chopped pecans, but you could easily use another nut that’s your favorite. Hazelnuts would be excellent. As would almonds.
    • Ground cinnamon — this is our spice of choice and adds a TON of flavor!
    • Water — we combine this with the maple syrup to thin it out just slightly. It needs to be warm!
    • Pure maple syrup — please don’t use a fake maple, as it’s not the same and does not provide the same flavor or texture.
    • Dried cranberries — these add a lovely pop of sweetness and are added at the very end. You could easily use the same amount of another dried fruit if you prefer that.

    Substitutions and variations:

    • Swap out the nuts. Sunflower seeds, hazelnuts, peanuts would ALL be tasty.
    • Use a different mix-in. Replace the cranberries with another dried fruit (like apricots or raisins). Coconut flakes and chocolate chips would also be tasty.

    How to make Homemade Granola

    Preheat the oven. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

    Combine the rolled oats, nuts and cinnamon in a bowl. Use a spoon or rubber spatula to mix them together so the cinnamon coats everything.

    This is really important! If you don’t mix these ingredients well, you’ll have chunks of cinnamon in the granola, which can be overwhelming.

    In a smaller bowl (or a liquid measuring cup), measure in the warm water and pure maple syrup. Use a whisk or a rubber spatula to stir the liquids together until combined.

    Pour the wet ingredients on top of the mixed dry ingredients. Use a large spoon or spatula to mix the ingredients together.

    The mix will be sticky and thick, and make sure to mix the entire bowl of ingredients together.

    Scoop the mixture onto a parchment paper-lined baking sheet and spread it out evenly.

    A sheet pan of granola before baking
    Granola before baking

    The mix will feel relatively soggy, so once you’ve put it on the baking sheet, immediately pop it into the oven.

    Bake for 30 minutes, then turn off the oven and let sit in the oven for another 30 minutes. It might take a little longer if you’re using thicker oats.

    Yes, I know that last half of the sentence is weird. Trust me. This is going to make the granola crunchy without burning it. Nobody likes burnt granola.

    Once the granola is crunchy and golden brown, remove from the oven and sprinkle the dried cranberries on top of the granola.

    Let cool, then serve on top of yogurt (or the food of your choosing!), and enjoy!

    How to store:

    Once the granola has completely cooled, store in an airtight food storage container at room temperature. I have a large mason jar that I keep mine in that works well.

    It will keep for a few months, so long as you keep it in a cool, dark place.

    A jar of homemade maple nut granola with a spoon in it on a blue tile surface

    Frequently Asked Questions

    My granola isn’t crunchy after the bake. What gives?

    If your granola isn’t crunchy, put it back in the oven and bake it for longer. I’ve had this happen a few times to me, and I cannot find a rhyme or reason to it. I’ll check the granola after its initial 30 minutes, and if it’s not getting crispy, I’ll leave it in the oven (while the oven is on) for 10-15 more minutes, then check it again.

    What substitutions can I make?

    If you’re allergic to pecans or walnuts, you may substitute them with another nut of your choosing, so long as you can eat other nuts!

    Two glass containers of yogurt topped with granola on a blue tiled surface with spoons

    Quick tips and tricks to the best homemade granola:

    • Swap out the nuts to customize this granola recipe to your tastebuds! Use the same amount total.
    • Add different dried fruit like dried apricots or raisins if those make you happy.
    • Double or triple the recipe to have a LOT! This is something my family is going to start doing because we go through this quickly.

    More granola recipes to try:

    Two glass containers of yogurt topped with homemade granola on a tiled surface

    Homemade Maple Nut Granola

    Erin Parker, The Speckled Palate
    Want to add crunch to breakfast? Homemade Maple Nut Granola is BEST homemade granola recipe and the perfect topping for yogurt or as a homemade cereal. This simple granola recipe calls for just seven ingredients and is naturally sweetened with maple syrup. It's worlds away more delicious than any store-bought granola on the market!
    5 from 3 votes
    Servings 34 (¼ cup) servings
    Calories 117 kcal
    Prep Time 5 minutes
    Cook Time 1 hour
    Total Time 1 hour 5 minutes


    • 4 cups rolled oats 450g
    • 1 ½ cups chopped walnuts 180g
    • ½ cup chopped pecans 60g
    • 3 tablespoons ground cinnamon 30g
    • ½ cup warm water 150ml
    • ¾ cup pure maple syrup 200ml
    • 1 cup dried cranberries 140g

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.


    • Preheat oven to 300°F.
    • Line a sheet pan with parchment paper or a nonstick baking mat. Set aside.
    • In a large bowl, measure in the oats, chopped walnuts, chopped pecans and ground cinnamon. Use a rubber spatula to stir until all the ingredients are coated in the cinnamon.
    • Pour the warm water and maple syrup in a liquid measuring cup. Stir until combined.
    • Pour the wet ingredients over the dry ingredients. Gently toss with a rubber spatula until all the dry ingredients are wet.
    • Pour the mixture onto the prepared baking sheet. Space it out evenly across the surface so it can bake evenly.
    • Bake the granola in the preheated oven for 30 minutes, then turn off the oven and allow it to bake for an additional 30 minutes. (It might take additional time if you're using thicker oats.)
    • Once granola is crisp, remove from the oven and sprinkle on the cranberries.
    • Let the granola sit and cool for 1-2 hours on the countertop.
    • Once cooled, store and enjoy!


    Serving size listed is ¼ cup.
    How to store: Store in an airtight food storage container on the countertop or in the pantry for up to a month.


    Serving: 1 servingCalories: 117kcalCarbohydrates: 17gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 4gSodium: 2mgFiber: 2gSugar: 8g
    Keyword baking recipe, best granola recipe, Breakfast, breakfast ideas, breakfast recipe, breakfasts, easy breakfast, easy breakfast recipe, granola, granola recipe, homemade granola, homemade granola recipe, make ahead breakfast, make ahead breakfast recipe, maple granola recipe, nut granola
    Course Breakfast & Brunch
    Cuisine American
    Tried this recipe?Let us know how it was!
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    About the Author:

    Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

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    1. Ah! Turning the oven off has been my secret to perfect granola for years. I’ve never seen it included in a recipe though! Looking forward to putting this variation into rotation.

      1. SO glad that I’m not the only one who does that! It really does make all the difference! And I cannot wait to hear what you think of this recipe. It’s my fave.

    2. I have never made my own granola but I really want to try! I’m just worried about burning it. But this is definitely making me want to go get ingredients this weekend.

      1. It bakes so low that you shouldn’t have to worry about burning the granola. And if you turn off the oven halfway through, you definitely won’t burn it because the ambient heat will just crisp it up. 🙂

        Let me know if you do indeed make it and what you think!

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