Start your day with this healthy homemade granola with maple. Naturally sweet with no added sugar, it's made with maple syrup, oats, nuts, seeds and dried fruits. What's more, it's vegan (since without honey) and gluten free. ‘Cereal-ously’ satisfying, it’s breakfast worth waking up for.
Finally pulled my finger out and made this maple granola - I can only regret not trying it for 4 years! Thank you Jill, another recipe to add to my go-to list! Just scrumptious! - Jerome
Why We Love this Homemade Granola with Maple Syrup
Granola wasn’t exactly top of my breakfast list when I first moved to France. With croissants, classic French brioche, and pain au chocolat wafting from every local boulangerie, cereal didn’t stand a chance. But that all changed one day at the kid's orthodontist.
Flicking through a dog-eared Elle magazine in the waiting room, I spotted one page still intact: 'Granola maison au sirop d’érable'. Naturally, I had to try it. But it was far too sweet - 140g of sugar (that’s ¾ cup!). So I got to work.
Since that first batch in 2014, I’ve gradually tweaked the recipe to make it our own: lower in sugar, with chunky oats, toasted pepitas (graines de courges) and just the right crunch. Maple syrup and dried fruits provide all the natural sweetness we need - no added sugar necessary. And if you’re not vegan, feel free to swap the maple syrup for honey.
Now it's a staple. Antoine’s hooked, my parents make it weekly, and even Jean-Pierre (my French father-in-law) goes nuts for it (pun fully intended).
What Makes Homemade Granola Healthy?
Unlike many overly sweet supermarket varieties, this granola keeps things naturally balanced. Here’s why it’s a nourishing breakfast (or anytime snack) worth making on repeat:
- No Added Sugar: Sweetened naturally with maple syrup and dried fruits – no refined sugar in sight.
- Dried Fruits Added After Baking: They’re stirred in once the granola has cooled to preserve their nutrients and flavour.
- Packed with Oats: A great source of soluble fibre and antioxidants, oats help support digestion and heart health.
- Nut Power: Full of healthy fats and energy. Use walnuts for a cholesterol-lowering boost. Or use almonds (good for magnesium), pistachios (low in histamine) and brazil nuts (good for selenium).
- Go Organic: Using organic ingredients (labelled 'bio' in France) not only supports your health but also increases flavour compared to many bland shop-bought options.
Once you try it, don’t be surprised if it becomes a weekly habit! I make it most weekends for the week (and now that the kids are back home and they have this recipe, they make it too!). My job is done...
What's the Healthiest Oil to Use in Homemade Granola?
Not all oils are equal when it comes to baking. Based on advice from French dietitians Drs. Badariotti and Lebrun ('Le Meilleur Façon de Manger Végétal'), here’s what to know before reaching for the bottle:
- Coconut Oil: Fabulous for high heat and adds a lovely flavour, but it’s the highest in saturated fat (similar to palm oil). Use occasionally as a treat - not your go-to for every batch.
- Canola Oil (Rapeseed): Heart-healthy and light in flavour, but best kept cold. Drs. Badariotti and Lebrun recommend it for salad dressings, not baking.
- Olive Oil: One of the healthiest choices. It’s rich in polyphenols and stands up well to heat. Its flavour is more pronounced, so it depends on your taste.
- Hazelnut Oil: A delicious, delicate oil that pairs perfectly with nuts or chocolate. Heat-stable and nutritious, it’s a top choice for granola with a refined twist.
- Sunflower Oil: Heat-tolerant and mild in flavour, though not as nutrient-rich as the others. Still a handy option when you're after a more neutral base.
The verdict? Olive oil wins for everyday health. But for a more 'cereal-ously' taste, go for hazelnut oil or sunflower. Coconut oil stays in the treat category.
Is it Cheaper to Make your Own Granola?
On a family budget, we have also cut down on costs by buying the ingredients from our local organic health food store (La Vie Claire, Bio c Bon etc.).
Buying larger amounts of oats and seeds in re-usable bags (buying 'en vrac' in French) also cuts down on commercial packaging.
How to Keep Homemade Granola Crispy
Your toasted homemade granola will remain crispy when kept in a sealed airtight tin or jar. Best stored in a cool, dry place and can keep well for up to 10 days.
Serving Suggestions
This maple granola isn’t just for breakfast; it makes a healthy snack any time of day, all year round. Switch up the toppings with the seasons:
- Spring/Summer: Serve fresh strawberries, raspberries, blueberries or - fabulous with baked apricots or a spoonful of rhubarb compote (make extra: it freezes well).
- Winter: Top with dried cranberries, golden raisins, chopped dried apricots or freeze-dried blueberries.
- Festive twist: Add a little pain d'épices or gingerbread spice for your own Christmas Granola.
More Healthy Homemade Granola
- Use the same maple granola base to make this chocolate and coconut granola.
- Looking for healthy breakfast granola bars? These healthy flapjacks are made with honey and no added sugar.
Healthy Homemade Granola with Maple
Ingredients
- 300 g (10½oz/ 2 cups) medium porridge oats (see notes)
- 50 g (2oz/ ⅓ cup) pepitas (pumpkin seeds)
- 50 g (2oz/ ⅓ cup) sunflower seeds (or a mixture with flax, sesame)
- 100 g (3½oz/ ¾ cup) walnuts almonds, pistachios or brazil nuts (unsalted)
- ¼ teaspoon salt fleur de sel
- 1 teaspoon ground cinnamon
- 60 g (4 tbsp) neutral oil (olive, hazelnut, sunflower or coconut oil)
- 125 g (4½ oz/ 8 tbsp) maple syrup organic
- 100 g (3½ oz/¾ cup) dried cranberries (or dried blueberries/golden raisins)
Instructions
- Preheat the oven to 170°C/350°F (150°C fan/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 bake for a further 10-15 minutes, depending on how toasted you like your granola.Turn over the mixture again, leave to cool, then add the dried fruits.
Video
Notes
This recipe was first published 13 March 2015 but is now completely updated.
Latest update is a note about oils to use: I've increased the quantity to make this a bit more 'gourmand'.
Geni
I can't believe I waited so long to make this! It looks good every time I see you making it on Instagram and I kept meaning to make some but never did until today. This is a game changer, Jill! No more store-bought granola for us. It's great the way you can customize the fruit and nuts to make it any way you like. I put in dried blueberries and shredded coconut.
Thanks!
Jill Colonna
You've no idea how happy I am to hear this, Geni. My parents were the same when they first tried it and they've now been making it for years! Enjoy all your variations - it's always so satisfying preparing a new batch! Thanks for your lovely review xxx
Nina
Such a great recipe and very customizable - I love pistachios in my granola and cranberries because they are a bit tart and not as sweet as dates for example.
Jill Colonna
I'm so glad you like changing this around to suit your tastes with different nuts and dried fruits. Love your luxury pistachio take on it. Hope you try the chocolate granola with coconut too!
Linda
About to embark on an essential Christmas batch of this on a dreich afternoon here in Scotland! To be eaten with our own frozen whole raspberries and apple compote from our apple trees (can't stretch to apricots up here in the far North!).
Jill Colonna
Sounds a good plan on a dreich afternoon - it's just as dreich with the rain non-stop in Paris today too! Love that you're serving with homemade compote - we don't have apricots either at this time of year but dried apricots? Ouiiii.
Thomasina
I love this recipe Jill. Difficult to get strawberries and raspberries at this time of year but I didn't think of chopping up apricots so thank you for the tip.
Jill Colonna
So happy you love making this, Thomasina. It's a handy breakfast to have at any time of year x
Irene Marshall Blondet
I love your maple granola recipe!not too sweet and perfect mix of flavours.
I used to make it back home in France. Now in Japan I am really happy I found all the ingredients to make it again! And what is funny is my son is now making it too! Thanks Jill!
Jill Colonna
That has made my day. Thanks for your kind words, Irene - I'm thrilled you can continue to make this in Japan and you're son is on board with this homemade granola too!
Linda
Gorgeous recipe Jill! Am about to make a second batch, as the first one was a big hit. I have to admit that I substituted golden syrup for the maple syrup, as I somehow have a surplus of it and since I'm a Scot...
Jill Colonna
Love it when it's a second batch and more, Linda. Thanks for popping in to give your feedback. I've never made this with golden syrup - I'm sure it makes it a lot sweeter - here's to homemade granola!
Jerome
Finally pulled my finger out and made this maple granola - I can only regret not trying it for 4 years!!!
Thank you Jill, another recipe to add to my go-to list!
Just scrumptious!!!
Jill Colonna
That's music to my ears, Jerome. So glad you like the recipe - just one thing: ever since I made this, I've been making it just about every week! You'll have to try my Christmas Granola too!
Jerome
Absolutely love this recipe! The only issue is not having a big enough oven to make more than a couple of trays of granola at the same time. 🙂
Thanks Jill, I'm making it again today since I've almost finished my 1st batch! 😀 Xmas granola is next on my list! Have you tried making overnight oats? If so, would you have a recipe please? 🙂
Jill Colonna
So happy to hear this, Jerome. I still make this every week! Recipe for overnight oats coming up when I can take photos and all that blog jazz! Enjoy the Christmas granola version. I love this.
Jerome
Another batch just baking nicely in the oven!
Any news on the overnight oats recipe please? 😀
Jill Colonna
Great going! I'm afraid I still haven't made overnight oats yet as the family is going nuts over my latest development - how about a chocolate, hazelnut, coconut and golden sultana granola using jumbo oats? Just made a batch this morning for the week and so I'll post it soon on le blog. Apologies I'm so incredibly behind here - family been top priority lately as it's university applications etc!
Christina @ Christina's Cucina
Literally about 2 hours ago, my daughter wanted to buy granola in our local shop, but the label says, "may contain traces of nuts" so I'd rather she not take a chance. We truly have to make our own so we can be sure there are no traces of nuts. Your version sounds lovely!
On the overly sweet subject: Denisa just made some vanilla ice cream and was following a US recipe so when I saw her adding the sugar, I told her to put less. They had 12 oz of sugar for 32 ounces of milk and cream!! YIKES! She ended up adding about 9 oz before I caught her and it STILL ended up sickeningly sweet 🙁 Good thing I won't be eating any of it.
Jill Colonna
There's so many advantages in making our own versions from scratch, isn't there, Christina? All the more when your daughter is allergic to nuts. Yes, I'm amazed these days how much sugar recipes call for. As you say, you can almost look at a recipe and tell that there's far too much sugar. I'm always cutting it down to the point where you get the flavour still but not over sweet. That sounded a huge amount for the ice cream!
Liz
I'm like Maureen---I adore homemade granola, but I eat it all myself---absolutely no restraint! But I do treat myself to a batch every couple months and I think I'm due! Yours is exactly how I like mine 🙂
Maureen | Orgasmic Chef
I made granola and granola bars last year for the first time and I had to stop making it. I ate it all. I prefer nuts and seeds and they were perfect to take with us whenever we went away for a day.
Your granola looks amazing. The things you find at the orthodontist. 🙂
jillcolonna@icloud.com
I see what you mean, Maureen. Saw that Antoine had some this morning and I finished the lot with 3 bowls. Only made it Sunday. But I so much prefer this than to packets: you know what you're eating, it's full of flavour and blooming healthy to boot. Yes, you'd think at the orthodontist there would be the latest mags for the price we pay for 2 daughters ... another topic!
Claudine
Yum sounds good. Yes I would be tempted by all those baked goodies but my tummy wouldn't forgive me!
Re macarons how about lemon and ginger?
Jill
hmmm - good idea that: lemon and ginger. Haven't made these ones in ages. Merci x
FrenchVillage Jacqui
I love croissants, but only on Sunday. I agree about the sugar and always reduce it in a recipe.
Jill
Jacqui, we have the same croissant day with the Sunday newspapers...
Jill
Wow, Kim. Text a cereal - you Liv Life to the full! I loved how you decorated your spicy sweet potato soup with these pepitas. I can see why it's a favourite. Been lovely yesterday in Paris but looks like it's turning for the weekend. Enjoying your lovely San Diego sunsets on Instagram!
Mardi (eat. live. travel. write.)
Mothers' Day is in May in Canada and Australia!
Love the look of this granola (I just blogged about a fab recipe from a friend's book recently!) - reminds me I need to make more once I get home!
Jill
Yes, Mothers' Day is so confusing, isn't it? French do Fêtes des Mères on 31 May and I see the US, Canada and Australia is 10 May. It's so much easier if we just celebrate it all year around 😉
Kim - Liv Life
Yes... you have done it now haven't you?? You can never go back to store bought and you are on the hook for making granola once a week! I was surprised how much Liv and her girlfriends love it. One girl has even taken to texting me on occasion to as if I "have any extra"!
I love that you found the pepitas. The little crunch and touch of salt makes them one of my favorite additions to anything from granola to salads to soups.
I also don't like my granola too sweet, sounds like Antoine and I would get along well!
Happy Friday Jill... hoping it's as lovely a day in Paris as it is here in San Diego. Thanks for the mention!