Easy Maple-Nut Granola Recipe – Oats, Almonds & Walnuts

Last Updated on 2 months by Neha Deshmukh

Easy Maple-Nut Granola Recipe – Oats, Almonds & Walnuts

Hey everyone! I’m so excited to share this granola recipe with you. It’s honestly a staple in my house – perfect for breakfast, a quick snack, or even a little something sweet when those cravings hit. I first started making granola because I wanted a healthier, more customizable alternative to the store-bought kind, and this one really delivers. It’s packed with goodness, super easy to make, and smells absolutely divine while it’s baking!

Why You’ll Love This Recipe

This maple-nut granola is a winner for so many reasons. It’s incredibly simple, requiring just a handful of ingredients and minimal effort. Plus, it’s completely customizable – swap out the nuts, add different dried fruits, or play around with spices to make it your own. But most of all, it’s just delicious. The combination of crunchy oats, toasted nuts, and sweet maple syrup is seriously addictive.

Ingredients

Here’s what you’ll need to whip up a batch of this goodness:

• 6 cups plain rolled oats (about 570g)
• ½ cup chia seeds (about 60g)
• ½ cup almonds, roughly chopped (about 70g)
• 1 cup walnuts, roughly chopped (about 140g)
• 1 cup olive oil (240ml)
• 1 cup maple syrup (240ml)
• ¼ cup raisins (about 30g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Rolled Oats: Types & Texture

We’re using plain rolled oats (also called old-fashioned oats) here. They give the granola that perfect chewy-crunchy texture. Quick-cooking oats will become too mushy, and steel-cut oats won’t get crispy enough.

Chia Seeds: Nutritional Benefits & Alternatives

Chia seeds add a lovely little boost of omega-3s and fiber. If you don’t have chia seeds, you can substitute flax seeds or hemp seeds – they’ll both work beautifully.

Nuts: Almonds & Walnuts – Regional Variations & Substitutions

I love the combination of almonds and walnuts, but feel free to get creative! Cashews, pecans, or even macadamia nuts would be fantastic. In India, you could also use a mix of cashews and pistachios for a more traditional flavour. Just make sure they’re roughly chopped so they distribute nicely throughout the granola.

Olive Oil: Choosing the Right Type for Baking

Yes, olive oil! It adds a subtle fruity flavour that complements the maple syrup. Don’t worry, it won’t taste “olivey” in the final product. Use a good quality extra virgin olive oil, but one that isn’t too strong.

Maple Syrup: Grades & Flavor Profiles

Pure maple syrup is the way to go here. The grade of maple syrup will affect the flavour – darker grades have a more robust, caramel-like flavour, while lighter grades are more delicate. I personally prefer a Grade A Dark Robust Taste for this recipe, but use whatever you enjoy!

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 350°F (175°C). This is important – you want a consistent temperature for even baking.
2. In a large mixing bowl, combine the rolled oats, chia seeds, chopped almonds, and walnuts. Give it a good stir to make sure everything is nicely mixed.
3. Now, pour in the olive oil and maple syrup. This is where things get fun! Mix everything really thoroughly until all the dry ingredients are evenly coated. You want every oat and nut to get a little love.
4. Spread the mixture evenly onto a large baking sheet. I like to line mine with parchment paper for easy cleanup.
5. Bake for 40 minutes, but here’s the key: stir the granola every 15 minutes. This ensures everything browns evenly and prevents burning.
6. Once it’s golden brown and smells amazing, remove it from the oven and let it cool completely. This is crucial! The granola will crisp up as it cools.
7. Finally, mix in the raisins (or your favourite dried fruit) once it’s cooled.

Expert Tips

• Don’t overcrowd the baking sheet: A single layer is best for even crisping. If you need to, use two baking sheets.
• Cooling is key: Resist the urge to dig in while it’s still warm! It won’t be crunchy.
• For extra flavour: A pinch of salt really enhances the sweetness.

Variations

This recipe is a blank canvas! Here are a few ideas to get you started:

• Vegan Granola Adaptation: This recipe is already naturally vegan! Just double-check your maple syrup is 100% pure.
• Gluten-Free Granola (Oat Certification): To make this gluten-free, ensure your rolled oats are certified gluten-free. Oats can sometimes be processed in facilities that also handle wheat.
• Adjusting Sweetness & Spice Level: Add a teaspoon of cinnamon, nutmeg, or even a pinch of cardamom for a warming spice. You can also reduce the maple syrup to ¾ cup if you prefer a less sweet granola. My friend, Priya, loves adding a dash of ginger!
• Festival Adaptations (e.g., Diwali gifting): Package this granola in pretty jars and tie with a ribbon for a thoughtful Diwali gift. You could even add a sprinkle of chopped pistachios for a festive touch.

Serving Suggestions

Honestly, you can enjoy this granola in so many ways!

• Sprinkle it over yogurt with fresh fruit.
• Enjoy it with a glass of cold milk.
• Use it as a topping for smoothie bowls.
• Or just snack on it straight from the jar (no judgement here!).

Storage Instructions

Store your cooled granola in an airtight container at room temperature for up to 2 weeks. It might lose a little of its crunch over time, but it will still be delicious!

FAQs

How do I prevent my granola from burning?

Stirring every 15 minutes is the key! Keep a close eye on it, especially towards the end of the baking time.

Can I use different types of nuts in this recipe?

Absolutely! Feel free to experiment with your favourites.

What’s the best way to store homemade granola to keep it crunchy?

An airtight container is essential. Make sure the granola is completely cool before storing it.

Can I add spices like cinnamon or nutmeg to this granola?

Yes, definitely! A teaspoon of your favourite spice will add a lovely flavour.

Is it possible to make this granola without maple syrup?

You could try using honey or agave nectar as a substitute, but the flavour will be different. Maple syrup really gives it that special something!