👩‍🍳 Homemade Maple Syrup Granola with Seeds and Protein

I wanted to get into overnight oats, but I quickly realized I need something crunchy in the mix to feel satisfied. That’s when I started experimenting with granola. My first recipe used honey, but once I looked closer at the sugar and calories, I knew I wanted to lighten it up.

That’s when I turned to maple syrup. It’s my favorite sweetener, and honestly, I could eat it straight from the spoon. I swapped it in and built a granola that feels a little healthier but still has plenty of flavor.

To give it more texture, I mixed in dehydrated berries. For fiber and plant-based protein, I used Badia Whole Trilogy Health Seeds with hemp, flax, and chia. Then I added vanilla protein powder and a splash of vanilla extract because I can never get enough vanilla. A touch of monk fruit sweetener balanced everything out, and that’s when this granola became my go-to. It’s crunchy, naturally sweet, and full of good stuff.

This maple syrup granola skips refined sugar, bakes up golden and crisp, and has that cozy flavor you want in the morning. I love it on yogurt, in overnight oats, or just by the handful. And if you want to take it up a notch, try it with homemade yogurt. It’s easier than you’d think and the taste really is worth it.

🛒 Ingredients In Maple Syrup Granola

🥣 How To Make Maple Syrup Granola

Start by heating your oven to 325°F. While it warms up, prepare a large baking pan. You can grease it with butter to keep the granola from sticking, or, if you prefer easy cleanup, line it with parchment paper. I usually go with parchment since it guarantees nothing will cling to the pan.

In a big mixing bowl, stir together the oats, sliced almonds, shredded coconut if you want a little extra texture, vanilla protein powder, and a mix of seeds like hemp, flax, or chia. This dry blend is the foundation of your granola, so take a minute to make sure everything is evenly distributed before moving on.

Next, grab a saucepan and place it over low to medium heat. Add the coconut oil along with maple syrup, monk fruit sweetener, cinnamon if you like a warm spice note, sea salt, and vanilla extract. Stir as the coconut oil melts and keep going until the mixture looks smooth and well blended. Once everything comes together, take it off the heat.

Pour the warm maple mixture over the dry oat mixture. Stir carefully, making sure every oat and nut is coated. The more thorough you are here, the better your granola will clump together once baked.

Spread the coated oats evenly onto the prepared baking pan and press them down slightly with a spatula. This helps create those crunchy clusters. Slide the pan into the oven and bake until the granola turns lightly golden and fragrant, usually about half an hour.

When you pull the pan out, resist the urge to stir right away. Let the granola cool completely in the pan, which can take a couple of hours. This cooling process is what locks in those big, crunchy clusters. Once it’s cool, break it apart into chunks and transfer it to an airtight container.

Keep your granola stored at room temperature for the best crunch and freshness. It will stay good for a couple of weeks, but if your house is anything like mine, it probably won’t last that long.

Easy Maple Syrup Granola with Oats, Seeds & Protein Powder

Crunchy, cozy, and naturally sweet! This maple syrup granola is packed with protein, nuts, coconut, and warm vanilla-cinnamon vibes.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Cooling Time 2 hours hrs

Total Time 2 hours hrs 55 minutes mins

Course Breakfast

Cuisine American

Servings 16 servings

Calories 251 kcal

Equipment

• Cookie Sheet

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 tablespoons butter (for greasing the pan)
• 4 cups old-fashioned dry oats
• ½ cup sliced almonds
• ½ cup shredded coconut (optional)
• ½ cup coconut oil (solid at room temperature)
• 2 scoops vanilla protein powder
• 3 tablespoons seeds (flax, hemp or chia)
• ¾ cup maple syrup
• 3 teaspoons vanilla extract
• 2 teaspoons sea salt
• 1 teaspoon monk fruit sweetener
• 1 teaspoon cinnamon (optional, for extra warmth)

Instructions

 

• Set your oven to 325°F (163°C). Grease a large baking pan thoroughly with the 2 tablespoons butter to prevent sticking. Alternatively, line the baking sheet with parchment paper (my preferred method).
• In a large mixing bowl, combine 4 cups (946 ⅓ g) old-fashioned dry oats, ½ cup (46 g) sliced almonds, ½ cup (40 g) shredded coconut, 2 scoops vanilla protein powder and 3 tablespoons seeds (hemp,chia, flax or mixture). This is the base of your granola, so make sure everything is evenly distributed.
  
• In a medium-sized saucepan, add ½ cup (118 2/7 ml) coconut oil, ¾ cup (177 3/7 ml) maple syrup, 1 teaspoon monk fruit sweetener, 1 teaspoon cinnamon, 2 teaspoons sea salt, and 3 teaspoons vanilla extract. Heat over low to medium heat, stirring frequently, until the coconut oil has fully melted and the ingredients are well combined. Remove from the heat once everything is smooth.
  
• Pour the maple mixture over the dry oat mixture. Stir well, making sure every oat and nut is coated. You want it to be well saturated for that perfect clumpy, crunchy texture.
  
• Spread the mixture evenly on the baking pan, pressing down slightly with a spatula to create an even layer. Place the pan in the preheated oven and bake for 25-30 minutes. You’ll know it’s done when it’s lightly golden brown and fragrant.
  
• Remove the pan from the oven and let the granola cool completely—this should take about 2 hours. Letting it cool undisturbed will help form larger clusters when you break it apart.
  
• Once cooled, transfer the granola to an airtight container. Store at room temperature, and enjoy within 2 weeks for best freshness.
  

Notes

If it gets too vanilla-y (new word I just made up) leave out the extra vanilla. It kind of depends on the flavors of your vanilla protein powder.

Substitutions

I tossed in some berries I’d dehydrated.

Storage

I stash mine in a tall glass jar with a lid, right on the counter where it can show off.

Nutrition

Serving: 0.5cupCalories: 251kcalCarbohydrates: 27gProtein: 6gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 11mgSodium: 315mgPotassium: 162mgFiber: 3gSugar: 10gVitamin A: 44IUVitamin C: 0.05mgCalcium: 57mgIron: 1mg

granola, Maple Syrup

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What To Serve With Maple Syrup Granola

This maple syrup granola is one of those things you’ll find yourself grabbing for all day long. In the morning, sprinkle it over a bowl of yogurt or layer it into a parfait with fresh fruit. It also makes a great topper for smoothie bowls, giving that creamy base a little crunch.

If you’re more of an overnight oats person, stir a handful in right before serving so you get both soft and crunchy textures in each bite. For a quick snack, pack it in a small jar to take with you, or just enjoy it straight from the container at home. It even works as a fun dessert topping—try it over vanilla ice cream or baked apples for a sweet, crunchy finish.