Almond & Maple Granola

Granola makes for a delicious start to the day. It’s a great way to pack in wholegrains, seeds and nuts for a healthy dose of fibre, protein and good fats. But store-bought granolas can be expensive. And they often pack a pretty hefty sugar and oil punch too. So making your own is a great way to adapt it to your tastes and make it just that little bit better for you.

This granola recipe has become a staple at our place. It’s quick and easy to make and lasts us a good couple of weeks. Even my non-porridge lovers happily eat the oats in this, so it’s good to have a speedy breakfast that the whole family is happy to eat. It’s a fantastic balanced meal served with yoghurt and fresh fruit, and it also makes a great topping for smoothie or acai bowls.

Almond & Maple Granola

Print Recipe
A quick and easy Granola recipe for a delicious start to the day. Pack in the wholegrains, seeds and nuts for a healthy dose of fibre, protein and good fats.
Course Breakfast
Cuisine prep to store
Keyword nuts, seeds, wholegrain
Prep Time 15 minutes
Cook Time 40 minutes
Servings 8 servings
Cost 12


  • 3 cups rolled oats
  • 1 cup raw almonds roughly chopped
  • ½ cup pepitas
  • ½ cup sunflower kernels
  • 2-3 tbsp macadamia oil or coconut oil
  • 2-3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • ½ cup shredded or flaked coconut preservative free


  • Set oven to 160C. Line a large baking tray, or two smaller trays.
  • Mix together oats, almonds, pepitas, and sunflower kernels. Pour over oil,maple syrup and vanilla. Mix to combine throughly, ensuring all dry ingredients are coated.
    3 cups rolled oats, 1 cup raw almonds, ½ cup pepitas, ½ cup sunflower kernels, 2-3 tbsp macadamia oil, 2-3 tbsp maple syrup, 1 tsp vanilla extract
  • Bake in oven for approximately 30 minutes, tossing and mixing occasionally, until golden brown.
  • Add coconut and cinnamon, stir to combine, and bake for a further 10 minutes.
    ½ cup shredded or flaked coconut, 2 tsp ground cinnamon

To serve:

  • Spoon some natural or Greek yoghurt into a bowl, add a big scoop of granola and top with seasonal fresh fruit.


  • You can easily swap the maple syrup for honey or coconut syrup if you prefer those flavours.
  • Add different nuts or seeds if you like.
  • You can also add some puffed grains to the finished granola to stretch it further. I like to add puffed quinoa to mine, but puffed rice, millet or buckwheat (or a combination) would also be a great addition.
  • You can also add dried fruit to this granola, but it is best done after baking to avoid burning the fruit.



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