This easy maple granola is great for a quick breakfast or healthy snack. Simply combine the ingredients, bake them until they are nice and toasty, and enjoy.
This recipe is easy to make your own. The base is oats, coconut oil and a sweetener, and you can pick the add-ins you want. I like to use pure maple as my sweetener, but you could use honey as well. I also like to add nuts and coconut, which toast up nicely while it is baking. The chocolate chips satisfy my sweet tooth, but dried cranberries, cherries or raisins are a nice addition as well.
I bake this in a rimmed half-sheet pan, which I feel is the perfect size to keep it clumpy and cook evenly. Make sure you use either a silicone baking mat or parchment paper, as it prevents sticking.
If you are looking for a super clumpy granola, I found adding one egg white and packing down the granola mixture will help make a clumpier (is that a word?) end result.
Easy Maple Granola
- 1/4 cup coconut oil
- 2/3 cup pure maple syrup
- 1 egg white optional (see notes)
- 4 cups old-fashioned oats
- 1 cup chopped pecans
- 1 cup shredded coconut
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 3/4 cup mini chocolate chips
Preheat oven to 300 degrees.
Add coconut oil and maple to a microwave-safe bowl. Microwave on half power until the coconut oil is melted.
In a large bowl, combine the oats, pecans and coconut. Pour the coconut oil and maple over the oat mixture. Add egg white, if using. Toss well to combine.
Spread the uncooked granola in a single layer onto a parchment- or silicone-lined baking sheet. Bake for 45 minutes, or until golden brown.
When the granola is cooled (and hardened), break it up into pieces and toss with the mini chocolate chips.
Store in an airtight container at room temperature for up to 2 weeks.
Recipe NotesIf you want a clumpy granola, add the egg white. For a more loose granola, omit it.
You can substitute dried cranberries, cherries or raisins for the chocolate chips, if desired.