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Crunchy maple nut granola clusters flavored with warm cinnamon, perfect for breakfast or snacking. Made with gluten-free oats and naturally sweetened with maple syrup, this recipe delivers big, crunchy clusters and a delightful aroma.

Ingredients

Scale
  • 2 cups rolled oats (certified gluten-free)
  • 2 cups almonds, chopped (or other nuts)
  • 2 tsp cinnamon
  • 1/4 cup coconut oil
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 300°F and line a large baking pan with parchment paper for easy cleanup and no sticking.
  2. In a medium bowl, toss together rolled oats, chopped almonds, and cinnamon until evenly coated.
  3. In a microwave-safe bowl, melt the coconut oil (about 30 seconds).
  4. Add the maple syrup to the melted oil and microwave in 30-second bursts until warm and just bubbling; stir in vanilla extract.
  5. Pour the warm syrup mixture over the oat mixture and stir until everything is thoroughly coated.
  6. Spread the granola mixture evenly on the prepared pan; for chunkier clusters, press down gently; for looser pieces, spread thin without pressing.
  7. Bake for 22–25 minutes, watching closely toward the end so the edges turn golden but don’t burn; avoid stirring if you want large clusters.
  8. Remove from the oven and let the granola cool completely on the pan (about 30 minutes) so it crisps up.
  9. Once cooled, break the granola into your preferred cluster sizes and enjoy.

Notes

Microwaving the wet ingredients helps preserve the delicate maple flavor without burning it, unlike stovetop simmering., Ovens vary, so start watching granola from 18-20 minutes and remove as soon as edges are golden to avoid burning., Pressing the mixture firmly and avoiding stirring during baking yields big clusters., Use certified gluten-free oats to maintain gluten-free status., For softer granola, remove earlier; for crunchier, return to oven for 3-5 minutes but watch carefully to avoid overbaking., Variations: swap nuts (pecans, walnuts, cashews), add seeds (pumpkin, sunflower), shredded coconut, dried fruits after cooling, or spices (cardamom, ginger) with cinnamon., Substitute honey for maple syrup for a non-vegan sweetener alternative, and add dark chocolate chips only after cooling to prevent melting., Store granola in an airtight container at room temperature for up to 2 weeks or freeze up to 3 months. Recrisp in a 300°F oven for 5-8 minutes if needed.

Nutrition

Find it online: https://cookingcrumbs.com/maple-nut-granola-gluten-free-refined-sugar-free/