This healthy homemade granola will change your mornings. Naturally sweetened with maple syrup, it's an easy recipe packed with oats, nuts, seeds, dried fruits - plus gluten free and vegan. 'Cereal-ously' satisfying with yogurt or the milk of your choice.
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
When I first moved to France, croissants and pains au chocolat stole the breakfast show. Granola? Not a chance. But after spotting a recipe for granola maison au sirop d'érable in Elle magazine, I gave it a try. It was far too sweet: 140g of sugar! So I started experimenting.
Since 2014, I've tweaked and lightened the recipe: rolled oats, toasted pepitas, just the right crunch. Maple syrup and dried fruits bring all the sweetness we need. If you're not vegan, swap maple for honey - it works just as well.
Now it's a staple in our house. Antoine's hooked, my parents make it weekly, and even Jean-Pierre, my French beau-père loves it.
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 refined sugar: Sweetened only with maple syrup and dried fruits.
- Dried fruits after baking: To keep nutrients and flavour intact.
- Oat power: Great for soluble fibre, antioxidants, digestion and heart health.
- Nut variety: Full of healthy fats and energy. Use walnuts to help lower cholesterol -or almonds (for magnesium), pistachios (low in histamine) and brazil nuts (selenium).
- Go organic: Bulk oats and seeds from the market (labelled 'bio' in France) mean better flavour and less packaging waste.
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...
Best Oil for 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).
- Canola Oil (Rapeseed): Heart-healthy and light in flavour, but best kept cold. Drs. Badariotti and Lebrun recommend it for salads, not baking.
- Olive Oil: Healthy, rich in polyphenols and stands up well to heat. Its flavour is more pronounced, but it works well in homemade granola.
- 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 is the healthiest choice. Hazelnut oil adds a good, nutty twist Coconut oil is for the occasional treat.
Is Homemade Granola Cheaper?
Yes. Buying oats, nuts, and seeds in bulk ("en vrac" in France) cuts costs and reduces packaging. A jar of easy homemade granola also makes a thoughtful homemade granola gift - just pack it in a mason jar with a ribbon.
Wondering about homemade granola calories? One portion is about 300 calories, and gives energy, fibre, and healthy fats to keep you full.
How to Keep Homemade Granola Crispy
This easy homemade granola remains 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 is endlessly versatile:
- Spring/Summer: Serve fresh strawberries, raspberries, blueberries or - fabulous with baked apricots or a spoonful of rhubarb compote (make extra: it freezes well).
- Winter: Add dried cranberries, raisins, dried apricots or freeze-dried blueberries.
Different Types of Granola
Once you've mastered this base, try my other versions:
- Chocolate granola with coconut - indulgent yet still wholesome.
- Christmas Granola with orange zest and warming spices.
- Looking for healthy breakfast granola bars? These healthy flapjacks are made with honey and no added sugar.
Healthy Homemade Granola (No Added Sugar)
Video
Ingredients
- 300 g (10½oz/ 2 cups) medium porridge oats (see notes)
- 100 g (3½oz/ ¾ cup) mixed seeds (pumpkin, sunflower & sesame seeds)
- 100 g (3½oz/ ¾ cup) walnuts almonds, pistachios or brazil nuts (unsalted)
- ¼ teaspoon salt fleur de sel
- 1 tablespoon ground cinnamon
- 60 g (4 tbsp) olive oil (hazelnut 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 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.
Notes
This recipe was first published 13 March 2015 but is now completely updated.
Latest update is on oils: I've increased the quantity to make this more 'gourmand'.
Miss B
I’ve been searching for a healthy, delicious granola recipe for quite some time and I’ve finally found the perfect one! Now ready to make a second batch and looking forward to varying the dried fruit and nuts.
Thanks for the recipe and tips!
Jill Colonna
You're so welcome Miss B - thank you. Really appreciate you taking the time to tell us and happy you like this homemade granola. We love it with the spices for Autumn and if you're a choco fan, the chocolate granola is delicious to make for the odd batch. Bon week-end!
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!