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Maple Granola (Granola au sirop d'érable)

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Homemade maple granola recipe – a healthy, crispy breakfast with oats, pepitas, walnuts, seeds and dried fruits. No added sugar. Also happens to be vegan and gluten free, as contains no wheat.

bowl of granola topped with dried cranberries and fresh blueberries

Maple Granola

So, how do you enjoy breakfast? I’m an easy camper, happy with a slice of multigrain toast; or a tartine of toasted baguette with a scraping of good Normandy butter; or sometimes my favourite homemade fluffy brioche with apricot and lavender jam. If we have more time together as a family on Sundays, the ultimate treat are the flakiest, buttery croissants from the local boulangerie.

Breakfast cereal somehow dropped down the shopping list since I moved to France. Why? The answer is simply because of living in Paris. Wouldn’t you also be tempted, surrounded by all those amazing bakeries with croissants, pain au chocolats and pain aux raisins, to start the day?

So, each time I saw homemade granola on friends’ blogs, such as Kim of LivLife‘s lovely cinnamon and coconut cereal, I should have picked up on it like a good cereal blogger. Now I’m hooked, Antoine is hooked too – as are my parents and my French father-in-law goes nuts for this when he stays with us outside Paris.

We need our granola breakfast most mornings.  It’s healthy and it’s delicious.

Maple Granola in a cup

This recipe came about via an old thumbed Elle magazine at the orthodontist, while waiting for the girls after school. It was one of the only recipes that wasn’t ripped out: Granola Maison au sirop d’érable (Homemade Granola with Maple Syrup), so I tried it. Boy was it overly sweet! Read ridiculously sweet.

Healthy Maple Granola Recipe with No Added Sugar

It took many experiments to come to this to suit our family’s taste – not too many nuts, bigger oats please, plus the addition of graines de courges (pepitas or roasted pumpkin seeds) for that extra crispy texture.

The magazine’s recipe has, as a result, changed beyond recognition and its original whopping 140 grams sugar (that’s 3/4 cup!) has now been omitted entirely.

No sugar is necessary; the dried fruits and the maple syrup are naturally sweet.  You could use the coconut oil but I honestly prefer it with a neutral oil like grapeseed oil (huile de raisins).  So here is our favourite homemade granola. However, please feel free to adapt the quantities and ingredients to your own liking after trying this recipe first!

tray of crispy maple granola with pot of compote

Better for the Environment

However, the ‘downside’ of this recipe is that we love it so much that I need to make it once a week!

On a family budget, we have also cut down on costs and commercial packaging by going to our local organic health food store (La Vie Claire, Bio c Bon etc.). Here it’s easier to buy larger amounts in our re-usable bags (buying ‘en vrac’ in French) or bigger packs of oats and seeds- they’re even better quality too.

Also ensure that your ingredients are organic. Your body will thank you.

cup of maple granola

Maple granola recipe

How to Serve Granola

Although we enjoy this maple granola recipe for breakfast, this is a healthy snack for any meal of the day (the French don’t snack in between meals but if you have to, then this is a better option).

In fact, for any time of year, as we eat granola with fresh berries in Summer; topped with rhubarb compote in Spring and even in the winter months, as the compote freezes well.

When no fresh berries are at hand, top with plenty of dried cranberries, golden sultana raisins, dried apricots or freeze-dried blueberries.

What’s more, add some spices (pain d’épices or gingerbread spice) to make your own Christmas Granola.

How to Keep Maple 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 at its best for up to 10 days.

Watch the video demonstration for chocolate and coconut granola, using the same maple granola recipe base.

cup of homemade granola
5 from 8 votes

Maple Granola

Author: Jill Colonna
Prep Time10 mins
Cook Time20 mins
Cool30 mins
Total Time30 mins
Course : Breakfast, Snack, Brunch
Cuisine : French, British
Keyword : granola, vegan granola
Servings : 12
Calories : 230kcal

Description

Homemade maple granola recipe - a healthy, crispy breakfast with oats, pepitas, walnuts, seeds and dried fruits. No added sugar.

Ingredients

  • 300 g (10.5oz/2 cups) medium porridge oats *
  • 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/3/4 cup) walnuts (broken)
  • pinch salt fleur de sel
  • ¼ tsp ground cinnamon (optional)
  • 3 tbsp neutral oil I use grapeseed oil (or coconut oil, melted if solid)
  • 75 g (5 tbsp) maple syrup organic
  • 1 tbsp flaked/slivered almonds
  • 100 g (3.5oz/3/4cup) dried cranberries (or dried blueberries/golden sultana raisins)

Instructions

  • Preheat the oven to 170°C (150°C fan)/340°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.
  • Grease a large rimmed baking tray with more oil or use a baking tray covered with baking paper (or a silicone mat/Silpat). Spread out the oat mixture by shaking the tray gently from side to side.
  • Bake in the oven for about 10-15 minutes, turn over the mixture and sprinkle on the slivered almonds and bake for a further 10-15 minutes.
    Leave to cool then add the dried fruits.

Notes

* If following a strict gluten free diet, ensure the oats are 100% gluten free.
To Store: Once cool, pour into a sealed airtight container or a cookie jar to keep your granola crispy. Store at room temperature and enjoy within 10 days.
To Serve: with the milk of your choice or yogurt and fresh berries or dried apricots. Also delicious with homemade rhubarb compote
Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide. 

This recipe was first published 13 March 2015 but text and images are now updated.
Have you enjoyed this recipe? Please do hit the stars by leaving a review below. Thank you so much for all your support.

From the market

From the kitchen

27 responses to “Maple Granola (Granola au sirop d’érable)”

  1. 5 stars
    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!).

    • 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.

  2. 5 stars
    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.

    • So happy you love making this, Thomasina. It’s a handy breakfast to have at any time of year x

  3. 5 stars
    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!

    • 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!

  4. 5 stars
    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…

    • 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!

  5. 5 stars
    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!!!

    • 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!

      • 5 stars
        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? 🙂

        • 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.

          • 5 stars
            Another batch just baking nicely in the oven!
            Any news on the overnight oats recipe please? 😀

          • 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!

  6. 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.

    • 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!

  7. 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 🙂

  8. 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. 🙂

    • 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!

  9. 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?

    • hmmm – good idea that: lemon and ginger. Haven’t made these ones in ages. Merci x

  10. I love croissants, but only on Sunday. I agree about the sugar and always reduce it in a recipe.

  11. 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!

  12. 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!

    • 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 😉

  13. 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!

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