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This salted maple crunch granola is coated in a caramelized maple, olive oil, brown sugar mixture and roasted to a toasty, crunchy perfection.
This recipe is heavily inspired by a granola recipe from the New York Times called “Madison Park Granola”. However, I have come to put my own twist on the recipe, specifically with the way I prepare the olive oil, maple, brown sugar mixture.
The key to achieving the deep maple flavor of this granola is to caramelize the maple-brown sugar mixture over medium-low heat until it turns a light caramel color, and begins to bubble up…it’s almost like the beginning stages of making caramel!
I truly believe that preparing the wet ingredients in this way lends to a granola that has a depth of sophisticated maple sweetness that it just wouldn’t have otherwise!
So without further ado, just give this this salted maple crunch granola recipe a try!
Why You’ll Love THIS Granola Recipe (among the thousands of granola recipes out there)
Caramelized Crunch – This granola has a caramelized crunch that is honestly addictive. The maple salty sweetness keeps you coming back for another handful!
Interesting Ingredients – from the flaked unsweetened coconut to the crunchy pumpkin seeds, this granola contains a blend of flavorful and crunchy ingredients that are enjoyable to eat and beautiful to look at. This granola makes an impressive homemade Christmas gift that everyone will truly enjoy!
Roasty & Toasty – Roasted to perfection, this granola takes on a deep golden color (especially the flakes of coconut!) and deep sophisticated sweetness.
Ingredients
- 2 3/4 c. rolled oats (I use Organic Sprouted Rolled Oats)
- 1 c. unsweetened, flaked coconut
- 1/3 c. raw or roasted pumpkin seeds
- 1/4 c. flax seeds or chia seeds
- 1 c. raw almonds, chopped
- 1/2 tsp. sea salt
- 1/3 c. extra virgin olive oil
- 1/2 c. dark brown sugar
- 1/3 c. 100% pure maple syrup
Tips for Making Crunchy Granola
- The KEY to achieving the flavor of this granola is in carmelizing the olive oil, maple syrup, brown sugar mixture on the stove until light golden brown and bubbly (I’ve included pictures in the instructions below!).
- When you reach the caramelization of the maple olive oil brown sugar mixture, pour it into the granola dry ingredients right away. Otherwise, it starts to become too thick and sticky.
- Spread the granola out in a single layer on a large baking sheet lined with parchment paper ( I use a BIG 15″x21″ baking sheet). Spreading the granola out in this way allows for it to roast evenly rather than getting soggy.
- Let the granola cool completely before storing it to keep it nice and crunchy!
Ways to Enjoy Salted Maple Crunch Granola
There are so many ways to enjoy this salted maple crunch granola!
- enjoy it with cold milk as cereal with fresh fruit
- top your favorite cereal with a few spoonfuls of granola for an added crunch and flavor
- top oatmeal with granola
- add granola into pancakes like you would chocolate chips
- top yogurt or a smoothie bowl with granola
- eat granola straight off the pan as it cools…this is normally what happens anyway 🙂
- Top of a bowl of applesauce with granola for a sweet treat that is reminiscent of apple crisp!
How to Make Salted Maple Crunch Granola
Preheat your oven to 300 degrees F. Line a large baking sheet with parchment paper ( I use an 15×21″ baking sheet).
In a large mixing bowl, combine the dry ingredients: rolled oats, pumpkin seeds, flaked coconut, flax/chia seeds, sea salt, and chopped almonds. Mix well.
In a sauce pan over medium-low heat, combine the olive oil, maple syrup, and brown sugar. Stir to combine. Cook for 8-10 minutes, stirring occasionally until the sugar granules are completely dissolved and the mixture has turned a light caramel color and is starting to bubble.
Take the maple mixture off the heat and IMMEDIATELY pour it into the dry ingredients. Use a rubber/silicone spatula to fold the dry ingredients into the wet ingredients until all of the granola is evenly coated.
Spread the granola out in a single even layer on the baking sheet.
Bake for 15 minutes. After 15 minutes, take the granola out of the oven and stir it up. Spread it back out in a single even layer. Then bake for another 12-15 minutes until golden brown and crisp.
Take the granola out of the oven and let cool completely on the pan. Once the granola is completely cool and crisp, store it in an airtight container, mason jar, or zipper bag to keep fresh.
Enjoy this Salted Maple Crunch Granola!
More Easy and Delicious Recipes
- Maple Salted Almond Yogurt Bark
- Healthy Blueberry Muffins (No refined sugar!)
- Baked Sprouted Oatmeal with Apples and Cranberries
- Morning Glory Snack Bites (Oil and Refined Sugar Free)
- Fudgy Almond Butter Pumpkin Bars
Shop this Post
- BIG 15″x21″ Baking Sheet
- Unsweetened Flaked Coconut
- Sprouted Organic Rolled Oats
- Pumpkin Seeds
- Flax Seeds
- Chia Seeds
- Bench Scraper
- Mixing Bowls
- Silicone Spatula
Hey! I’m so glad you’re here. Please give this recipe 5 stars if you try it and love it.
Wherever you find yourself today…take time to nourish yourself — body, mind, and soul <3
Warmly, Caroline
Salted Maple Crunch Granola
Equipment
- large baking sheet
- parchment paper
Ingredients
- 2 3/4 c. rolled oats
- 1 c. unsweetened flaked coconut
- 1/3 c. roasted pumpkin seeds
- 1/4 c. flax seeds or chia seeds
- 1 c. chopped raw almonds
- 1/2 tsp. sea salt
- 1/3 c. 100% pure maple syrup
- 1/2 c. dark brown sugar
- 1/3 c. extra virgin olive oil
Instructions
- Preheat your oven to 300 degrees F. Line a large baking sheet with parchment paper ( I use an 18×21″ baking sheet).
- In a large mixing bowl, combine the dry ingredients: rolled oats, pumpkin seeds, flaked coconut, flax/chia seeds, sea salt, and chopped almonds. Mix well.
- In a sauce pan over medium-low heat, combine the olive oil, maple syrup, and brown sugar. Stir to combine. Cook for 8-10 minutes, stirring occasionally until the sugar granules are completely dissolved and the mixture has turned a light caramel color and is starting to bubble.
- Take the maple mixture off the heat and IMMEDIATELY pour it into the dry ingredients. Use a rubber spatula to fold the dry ingredients into the wet ingredients until all of the granola is evenly coated.
- Spread the granola out in a single even layer on the baking sheet. Bake for 15 minutes. After 15 minutes, take the granola out of the oven and stir it up. Spread it back out in a single even layer. Then bake for another 12-15 minutes until golden brown and crisp.
- Take the granola out of the oven and let cool completely on the pan. Once the granola is completely cool and crisp, store it in an airtight container, mason jar, or zipper bag to keep fresh.
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