Maple Butter Granola

25th August 2024

An easy homemade maple butter granola recipe made with real maple syrup for rich, natural sweetness. Its delicious blend of flavours makes it perfect to pair with yoghurt or my personal favourite, my homemade vanilla ice cream. 

Timings

Prep Time - 5 minutes

Baking Time - 12-15 minutes

Cooling Time - 30 minutes

Total Time - Approx. 50 minutes

* Timings are approximate

Why Homemade Is Better

Making granola at home offers several advantages over store-bought options. When you prepare granola in your kitchen, you have complete control over the ingredients, ensuring a healthier and more personalised choice. Store-bought granola often contains high levels of added sugars, artificial preservatives, and unhealthy fats to enhance flavour and prolong shelf life. In contrast, homemade granola allows you to use natural sweeteners like honey and a variety of nuts and seeds without any artificial additives. You can also adjust the sweetness and flavours according to your preference, making it a more nutritious and flavourful option. Additionally, homemade granola is fresher and can be tailored to dietary restrictions or allergies!

Health Benefits

This homemade granola recipe is jam-packed with healthy ingredients, providing a delicious and nutritious option for a wholesome breakfast or snack. Rolled oats are known for their high fibre content, which helps keep you feeling full and satisfied for a longer period of time. The variety of nuts and seeds also adds essential nutrients, healthy fats, protein, and more fibre. Gain control over your ingredients allowing you to choose high-quality, organic, and wholesome ingredients. This way you can avoid artificial additives, excessive sugars, and unhealthy fats that are often found in many store-bought granola. Fresher ingredients also retain more of their natural nutrients compared to processed, packaged options that have a longer shelf life.

Tips

Tips for Chunky Granola:

  • Use Rolled Oats - Opt for rolled oats instead of quick oats. They create a better texture for chunky granola.

  • Use Baking Paper - Avoid the wet mixture from sticking to your pan rather than the oats by lining your baking tray with baking paper.

  • Avoid Overcrowding and Undercrowding - Spread the granola mixture evenly on your baking sheet and use a spatula or flat surface to flatten the mixture so it sticks well. Overcrowding can result in uneven baking.

  • Avoid Stirring - Whilst you may be tempted to stir your granola around whilst baking and cooling, doing so will break up the mixture into small chunks.

  • Let Your Granola Cool Completely - To help the chunks set, let the granola cool completely before breaking it up.

Equipment

  • Kitchen scale

  • Large baking tray (41x30cm)

  • Baking paper

  • Large mixing bowl

  • Rubber spatula

  • A fork

Ingredients

* I have also included the brands that I use below

Maple Butter Granola

  • 180g Jumbo Rolled Oats (Just Natural organic jumbo oats)

  • 100g Desiccated coconut (Natco fine desiccated coconut)

  • 100g Pecan, chopped (RealFoodSource large pecan nut halves)

  • 80g Unsalted Butter, melted (any organic supermarket butter)

  • 100g Maple Syrup (Biona organic maple syrup, amber, grade A)

  • 1/2 Tsp Maldon Sea Salt

Instructions

  1. Preheat the oven to 180°C (Gas mark 4) for at least 15 minutes, whilst you make your granola. 

  2. Line a large (approx 41x30cm) baking tray with baking paper. 

  3. In a large bowl, combine 180g jumbo rolled oats, 100g desiccated coconut and 100g chopped pecans. 

  4. Add in 80g unsalted melted butter, 100g maple syrup, and 1/2 Tsp maldon sea salt. Mix your ingredients till well combined. 

  5. Place the mixture onto your baking try and flatten with your rubber spatula. The more tightly packed, the chunkier the granola. 

  6. Bake in the oven on the bottom rack for approximately 12-15 minutes. 

  7. Remove from the oven once your granola is golden brown and lightly break up the mixture with a fork. The less you break up the granola the chunkier it will be. 

  8. Let your granola cool completely for at least 30 minutes.

  9. Store in an airtight container for up to a month.

    Store in the fridge if you feel your granola is softening up.