Making granola yourself is simpler than you think — and you taste the difference straight away from the supermarket bags full of added sugars and vegetable oils. This is the recipe that lies at the basis of our Cinnamon Maple granola: rolled oats, nuts and pure maple syrup, in the oven until everything is crunchy.
Which rolled oats do you use for granola?
Use coarse rolled oats (jumbo oats), not fine oatmeal. Fine oatmeal gets sandy too quickly in the oven; coarse flakes give you the thick, crunchy clusters that good granola is all about.
The basic recipe: Cinnamon Maple granola
Preparation time: 40 minutes (10 min preparation + 30 min baking)
Yield: ±700 grams of granola
Ingredients
- 300 g coarse rolled oats
- 100 g almonds, coarsely chopped
- 75 g cashews, coarsely chopped
- 50 g desiccated coconut
- 1 tbsp cinnamon
- 1 pinch of sea salt
- 120 ml maple syrup
- 60 ml neutral vegetable oil (e.g. sunflower oil)
Method
- Preheat the oven to 155°C (fan 145°C) and line a baking tray with baking paper.
- In a large bowl, mix the rolled oats, almonds, cashews, desiccated coconut, cinnamon and salt.
- Briefly warm the maple syrup and oil (microwave or saucepan) until it mixes well, and pour this over the oat mixture. Mix until everything is evenly coated.
- Spread the mixture over the baking tray in a layer about 2 cm thick and press down lightly — that gives you nice, big clusters instead of loose flakes. A thicker layer needs longer than the 30 minutes below.
- Bake for a total of 30 minutes in the middle of the oven. Stir it through well once after 15 minutes — this is not optional but essential: if you leave it untouched for the full 30 minutes, the top burns while the bottom isn't done yet.
- After baking, let it cool completely on the tray before you take it off. That's the secret to crunchy clusters — if you scoop it off the tray warm, it falls apart.
Tips for extra crunch
- Stirring once halfway (after 15 minutes) is enough — stirring more often breaks up the clusters too much.
- After baking, really let it cool completely without stirring — that's where the crunch develops.
- Store in an airtight jar, not in the bag it came in.
- Nut allergy? Replace the nuts with extra rolled oats or pumpkin seeds for a nut-free version.
Storing
In an airtight jar, homemade granola stays crunchy for about 2–3 weeks, in a cool, dry place.
Prefer ready-made?
Making granola yourself takes time — and pure maple syrup isn't cheap in the quantities you need for this. Don't feel like baking? Our Cinnamon Maple granola is made exactly according to this recipe, fresh in small batches in Almere, and lands on your doormat within 1 working day.
Order the ready-made Cinnamon Maple granola · Browse the shop