Nutty Granola with Caramelized Maple Syrup

Crunchy, nutty, lightly sweet granola packed with nuts, seeds, coconut, flax, and warm cinnamon.

Real food. Real cooking. Human tested. 🍋

When life gives you lemons, make something delicious!

JUMP TO RECIPE

Vegetarian • Dairy-Free • Egg-Free • Naturally Gluten-Free*

*If gluten-free is important, check that all packaged ingredients are labeled or processed appropriately for your needs.

Inspiration for This Recipe

This granola was adapted from Nicki Sizemore’s granola recipe, with a few changes that have become permanent in our house.

I originally started making it by popular demand from my husband, who absolutely loves it. Actually, everyone I’ve given it to seems to love it.

I eat it almost every day with homemade kefir and frozen raspberries that I let thaw a little first. I usually sprinkle chia seeds over the top for an extra fiber boost.

Between the nuts, seeds, flax, coconut, chia, and berries, it makes a breakfast that feels really satisfying.

It’s also really good with just plain milk when I want something a little more dessert-like. My son loves his with kefir and a drizzle of honey for some extra sweetness.

Pulsing the nuts first gives you a mixture of smaller pieces while still leaving plenty of texture, and pressing the granola onto the pan helps create those crunchy clusters.

Ingredients

• 1 cup raw pecans

• 1 cup raw walnuts

• 1 cup raw cashews

• ½ cup raw hazelnuts (use Trader Joe’s brand)

• 1 cup raw pumpkin seeds

• ½ cup raw sunflower seeds

• ½ cup unsweetened shredded coconut

• ¼ cup flaxseed meal

• 1 teaspoon cinnamon

• 1 teaspoon fine sea salt

• ¼ cup olive oil

• ¼ cup natural peanut butter, no sugar added

• ½ cup pure maple syrup

• 2 teaspoons vanilla extract

  
  

Instructions

1. Preheat the oven to 325°F. Line a large rimmed baking sheet with parchment paper.

2. Add the pecans, walnuts, hazelnuts, and cashews to a food processor. Pulse a few times until the nuts are broken into smaller pieces. You want them roughly chopped, not ground into crumbs.

3. Add the pumpkin seeds, sunflower seeds, shredded coconut, flaxseed meal, cinnamon, and salt to the food processor. Do not pulse again. Set aside.

4. In a large mixing bowl, combine the olive oil, peanut butter, maple syrup, and vanilla. Whisk until smooth and well combined.

5. Add the nut and seed mixture to the bowl and stir thoroughly until everything is evenly coated.

6. Transfer the mixture to the prepared baking sheet. Spread it into as thin and even a layer as possible, then gently press it down with the back of a spoon or spatula.

7. Bake for 10 minutes.

8. Remove the baking sheet from the oven. Gently flip and stir the granola, then spread it back into a thin, even layer and lightly press it down again.

9. Return it to the oven and bake for another 10 minutes.

10. After 20 minutes total, begin checking the granola every 2–3 minutes. Remove it when the nuts are fragrant and golden brown. Keep a close eye on it at this point because the nuts can brown quickly.

11. Let the granola cool completely on the baking sheet before breaking it into pieces. It will become crispier as it cools. For larger clusters, resist the urge to stir the granola while it cools. Once completely cooled, break it into pieces with your hands.

    
    

Yield

Makes approximately 9–10 cups, or about 2½ 32-ounce mason jars.

For a standard serving size, you can estimate about 18–20 servings at ½ cup each.

Pantry Swaps & Substitutions

This recipe is pretty forgiving when it comes to the nuts. You can swap in almost any nut you like. I haven’t tried pistachios, and I’m intolerant to almonds, so you won’t see many almonds in my recipes.

Chia seeds can also be mixed into the granola, but I personally prefer sprinkling them on top when I eat it. It’s an easy way to add a little extra fiber without changing the texture of the granola itself.

You can substitute another nut butter or sunflower seed butter for the peanut butter. I’ve tried different options, but peanut butter is my favorite here.

Honey also works in place of the maple syrup. I’ve tried it, and it’s still delicious, although I prefer the flavor with maple syrup. If you’re in a pinch, honey works just fine.

Storage

Once the granola is completely cool, transfer it to an airtight container. I like to store mine in sealed mason jars in a cool, dry place at room temperature.

It should stay fresh for about 2–3 weeks at room temperature.

For longer storage, keep it in the refrigerator for about 1–2 months, or freeze it for up to 3 months. Make sure the container is well sealed so the granola stays crisp and doesn’t pick up moisture or odors.

Mine never stays around long enough to make it into the fridge!