Maple Vanilla Granola

Make your own granola for much cheaper than store-bought

If you like granola, making your own is definitely a good idea – especially if you like to have organic, clean ingredients, it is much cheaper to make it yourself. Fortunately, it’s also really easy, so there’s no reason not to!

This granola recipe is a great one to use as cereal in the morning – my husband has it almost every day with a bit of rice milk. (I usually have a smoothie, but that’s beside the point.) It’s got a hint of vanilla and maple syrup and is slightly sweet but not too much.

To make it, just stir all the ingredients together in a bowl:

Then spread that mix as evenly as possible on a parchment-lined cookie sheet. You want to try to make it an even thickness so it all cooks at the same speed.

I like my granola to have some chunky parts so I pack the mixture together in a big sheet and then break it apart after it cooks. If you want yours to be looser just spread it looser on the cookie sheet.

Bake it at 300 degrees for about 2 hours (check on it every 30 minutes or so.) Do not be like me and think you can crank it up to 350 to cook it faster or you’ll end up with a big sheet of burnt granola:

Blech – not tasty. So be patient, kiddos. Once it’s nice and crunchy (it should be a light golden brown like the photo below) you can take it out of the oven, let it cool a bit, and break it up into little pieces. This makes about 3.5 cups, almost the exact amount to fit into one of those quart size canning jars, which is also a great way to store it.

Maple Vanilla Granola

Maple Vanilla Granola

vegan, gluten-free, low fat, refined sugar free
Click stars below to rate, or leave a full review in the comments
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes

Ingredients

  • 1.5 cups rolled oats
  • 1/2 cup raw walnuts chopped fine
  • 1/4 cup raw cashews chopped fine
  • 1/2 cup raw unsweetened shredded coconut
  • 1/2 cup almond meal optional
  • 1/2 cup maple syrup
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract

Instructions

  • Preheat oven to 300 degrees. Mix all the ingredients together in a big bowl until combined. Spread evenly onto a parchment-lined baking sheet and bake for about 30-40 minutes, rotating the pan halfway through, until crunchy. Remove from oven, let cool, and break into small pieces.
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18 Comments

  • Sounds wonderful, can’t wait to try! Just wanted to let you know that oats are not gluten free, however you can purchase gluten free oats.

  • I used instant this time because it’s hard to find any other kind of oats here, but I’m going to look for rolled because it’s obviously so much better for you! Glad I rescued the granola before it burned.

    P.S. Totally love your blog. Going to try your banana-based ice cream today or tomorrow! Thanks for being such an inspiration.

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  • Thank you so much for this recipe! It has replaced my old one that called for oil, brown sugar, and some wheat ingredients that I can no longer have. This is a fabulous replacement! I even made the almond meal!!! =) My littlest who is 3 also ate it up!!! It was delicious with almond milk and I am excited to take it with me on a long weekend trip! Oh by the way it only took 1/2 hour to crisp up in my oven so be sure to keep an eye on it…

  • P.S. On my long weekend trip I went up to see my parents and took some to share…they both said it is the BEST granola they have ever had! Of course they asked for the recipe! Well done Jessica!

  • Just made this – it cooked faster than anticipated in my oven so I took it out early. It is the BEST! YUMMMMM! Thanks for posting this!

  • I have made this granola several times and have enjoyed it so much that I double the recipe. Recently I added dried cranberries which was delicious!
    Love your website!

  • This granola is amazing! It was really easy to make and tastes as good (or better!) than any store-bought versions I’ve tried. I made it as a gift for a granola-loving friend, but it is a recipe I will definitely take advantage of again myself! Thank you!

  • I have tried many low-fat granola recipes, and this turned out *the best*. I can’t believe it doesn’t call for an ounce of oil or butter. I practically had to handcuff myself to keep from eating it.

    It only needed 90 minutes in the oven (and honestly, you might be able to get away with less). Also, I increased the vanilla a tad.

    Next time I am going to try to sub half of the maple syrup with unsweetened applesauce or half a ripe banana in order to manage the calorie count. But you can follow the recipe as-is with delicious results. Bravo, Jessica!

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