Here’s how to make your new favorite maple granola!
This will be breakfast, lunch and snack time. Be prepared to get hooked.
I’ve long been obsessed with American Spoon’s maple granola. When I first tried it I was instantly hooked: the texture, the maple notes, and the mix of nuts and seeds made it a favorite.
Inspired by that version, I set out to recreate it at home using simple pantry staples—rolled oats, maple syrup, butter, pepitas, almonds and dried fruit. The result? A crunchy, maple-forward granola that’s incredibly versatile.
I prefer granola that’s loose and crunchy rather than heavy clusters. These smaller, crisp pieces deliver great texture without being hard on your teeth. The almonds and pepitas add nutty depth while the dried cherries and blueberries bring bright, tart sweetness—my favorite combo.
The store-bought version includes some ingredients I don’t keep on hand, but using basic granola ratios—butter, maple syrup, oats, nuts and seeds—you can achieve a nearly identical flavor and texture at home.
And I was right!
This homemade version is crunchy with a balanced maple flavor—not so overpowering that it limits how you use it. Enjoy it with milk, yogurt, fruit, or straight from the jar as a snack.
The recipe is flexible: swap nuts, seeds or dried fruit to taste. Use coconut or olive oil instead of butter if you prefer, or substitute honey or brown sugar for maple syrup. Add spices like pumpkin pie spice, nutmeg, or even smoked paprika for a savory twist.
A final sprinkle of flaked Maldon salt brightens every bite and pulls the flavors together. You will love this.
You.will.love.this.
Salted Maple Granola
Salted Maple Granola
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Ingredients
- 4 cups old fashioned rolled oats
- ½ cup pepitas
- ½ cup sliced almonds
- ½ teaspoon cinnamon
- 1/4 teaspoon kosher salt
- ½ cup unsalted butter
- ½ cup maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon flaked Maldon salt
- ½ cup dried blueberries
- ½ cup dried cherries
Instructions
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Preheat the oven to 350°F (175°C).
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In a large bowl, combine the oats, pepitas, sliced almonds, cinnamon and kosher salt.
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In a small saucepan over medium heat, warm the butter and maple syrup until the butter melts. Remove from heat and stir in the vanilla.
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Pour the butter mixture over the oat mixture and toss until evenly coated. Spread the mixture in an even layer on a large baking sheet (about 10×15 inches). Bake for 15 minutes, stir or toss to redistribute, then bake for another 10 minutes until golden and crisp.
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Remove from the oven and let cool for 15 minutes without touching so it crisps. Stir in the flaked salt, dried blueberries and dried cherries, then let cool completely for another 20–25 minutes. Store at room temperature in an airtight container.
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I appreciate you so much!
Crunch crunch crunch.