Maple granola is one of those recipes you’ll keep coming back to. It’s buttery, crisp, and just sweet enough from the maple syrup. The oats and nuts bake into golden clusters that make everything taste a little cozier. It’s perfect for topping yogurt, roasted fruit, or just eating by the handful.
Ingredients
Here’s what you’ll need to make this maple granola. Warm brown butter and maple syrup coat the oats and nuts for a golden, toasty crunch that tastes like fall.
- Old-fashioned oats: The base of the granola, giving it that classic hearty texture.
- Unsalted butter: Browned until nutty and rich, it adds depth and flavor.
- Pure maple syrup: The natural sweetener that gives this granola its warm, cozy flavor.
- Brown sugar: Optional, but adds a caramel-like sweetness and extra crunch.
- Chopped nuts: Almonds, pecans, or hazelnuts work best for texture and richness.
- Coconut flakes: Add lightness and a touch of natural sweetness.
- Cinnamon: Brings warmth and spice without overpowering the maple.
- Flaky salt: Balances the sweetness and highlights the buttery flavor.
- Dried fruit: Stirred in after baking for a chewy, naturally sweet finish.
See recipe card for full list and quantities of ingredients.
Serving Suggestions
Serve this maple granola any time you want something crunchy and comforting. Sprinkle it over Greek yogurt with fresh fruit for an easy breakfast. Layer it into parfaits with ricotta or whipped cream for a quick dessert. You can also use it as a topping for baked apples, oatmeal, or even ice cream. It makes a great edible gift packed in a jar with a ribbon.
📋 Recipe
Brown Butter Maple Granola
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Equipment
- Medium saucepan or skillet
- Large mixing bowl
- Sheet pan lined with parchment
- Spatula
Ingredients
- 4 tablespoon unsalted butter
- ¼ cup pure maple syrup
- 2 tablespoon brown sugar optional for extra caramelization
- 2 cups old-fashioned oats
- ½ cup chopped nuts almonds, pecans, or hazelnuts
- ¼ cup unsweetened coconut flakes optional
- ½ teaspoon cinnamon
- Pinch of flaky salt
- ½ cup dried fruit like cranberries or chopped dates, added after baking
Instructions
- Brown the butter: In a small saucepan over medium heat, melt the butter and cook until it foams and smells nutty, 4–5 minutes. Remove from heat and whisk in maple syrup and brown sugar until dissolved.
- Mix the dry ingredients: In a large bowl, combine oats, nuts, coconut, cinnamon, and salt. Pour the brown-butter mixture over top and stir until evenly coated.
- Bake: Spread on a parchment-lined sheet pan and bake at 325°F for 25–30 minutes, stirring halfway, until golden and crisp.
- Cool and finish: Let cool completely, then toss with dried fruit if using. Store in an airtight container for up to 2 weeks.
Notes
- Add-ins: Try pumpkin seeds or chia for extra crunch.
- Serve it with: Roasted acorn squash yogurt bowls, fresh berries, or even sprinkled over ice cream.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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