Salted Maple Granola.
Here’s how to make your new favorite maple granola!
This is going to be breakfast, lunch and… snack time. Be prepared to get hooked.
If you’ve been reading awhile, then you know my complete obsession with American Spoon. I mean, I’ve loved the company for as long as it’s been in existence. It’s one of our favorite parts about going to northern michigan!
When they released their maple granola, we were instantly hooked. It is easily my favorite granola – and it’s so simple.
It’s not overly clustered – but it has loose, all crunchy pieces instead. This might be an unpopular opinion but I do not need huge clusters. I am not a big cluster person. I feel like I’m getting old and big clusters will break my teeth. But I DO need all the texture in the world, so the crunchy little bits are my dream.
There are almonds and pepitas in the granola too. Easy peasy! I always have those on hand.
And the best part? The dried tart cherries and blueberries. I LOVE this combo. Dried cranberries are not my fave, but I am all over dried cherries every day of the week.
Their maple granola has a few other ingredients – some rye, some vegetable oil, maybe a few preservatives. But I was CONVINCED I could make it at home using my favorite granola recipe ratios, butter, maple syrup, the nuts and dried fruit.
And I was right!
I was BLOWN AWAY at how similar this granola tastes to the store-bought one I adore. It’s incredible.
It’s crunchy. It has a strong hint of maple, but not so strong that it makes it uncombinable. You know?
The flavor is spot on, but it’s not offensive – you can use this granola anywhere. Eat it with milk, yogurt, on top of fruit, by the handful for a snack, anything.
This is my go-to. You can add in different nuts of fruits – I’ve done chopped, dried figs the last two times I made this and it’s great. You can use coconut oil or even olive oil instead of butter, though butter is my favorite. If you don’t have maple syrup or just aren’t into it, you could use honey or brown sugar instead. You can add in pumpkin spice, or lots of nutmeg, or even some smoked paprika to do a savory granola.
It’s really super easy to swap your favorite things in and out!
Finally, a big pinch of flakey maldon salt is what takes this over the top. It brings out every flavor you taste in one bite.
Salted Maple Granola
Salted Maple Granola
- 4 cups old fashioned rolled oats
- ½ cup pepitas
- ½ cup sliced almonds
- ½ teaspoon cinnamon
- 1/4 teaspoon kosher salt
- ½ cup unsalted butter
- ½ cup maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon flaked, maldon salt
- ½ cup dried blueberries
- ½ cup dried cherries
- Preheat the oven to 350 degrees F.
- In a large bowl, stir together the oats, pepitas, almonds, cinnamon and kosher salt.
- Heat the butter and syrup in a saucepan over medium heat. Once the butter is melted, remove the pan from the heat and stir in the vanilla extract.
- Pour the butter mixture over the oats mixture. Toss well to combine. Spread the mixture out on a large baking sheet (10x15 inch). Bake for 15 minutes, then toss and bake for 10 more.
- Remove the granola and let it cool for 15 minutes (don’t touch it!). Stir in the flaked salt, dried blueberries and cherries. Let sit for another 20 to 25 minutes to cool completely. Store at room temperature in a sealed container or bag.
Did you make this recipe?
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17 Comments on “Salted Maple Granola.”
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Eeek! I’m so excited about this recipe. We discovered American Spoon a few years ago in Michigan and it’s become a must visit every year. Have you tried their chili jam yet? It’s amazing– especially on an egg sandwich.
That looks SO GOOD!
I haven’t made granola for so long and this looks so good I might go make it right now! Just curious though, did you use salted or unsalted peptitas here?
I’m not a maple fan, but I’m a beekeeper and this sounds like an amazing way to use up this honey that’s taking over my life! Salted honey anything is my jam!
Delicious! The house smelled amazing while this was baking, and the maple flavor is just perfect. I’m usually a clusters granola girl, but this recipe may have converted me. I used dried cranberries instead of blueberries since that’s what I had on hand, and it pairs really well with the maple. Crunchy and not too sweet, this would be perfect on yogurt. It made a *huge* batch, so next time I’ll probably halve the recipe. For now, I’ll be sharing with some family members! This would make a really cute holiday gift in a mason jar with a ribbon.
Also adding to be sure to check the granola early! I baked mine for 15 mins and then 8 mins after stirring. By 8 minutes it was getting quite toasty, so check early so it doesn’t burn!
Absolutely delicious! I added a bit of toasted coconut at the end.
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This was AMAZING!!!!! I don’t even like granola but made it for the kids and couldn’t stop eating it- that salty/sweet mix mmm. I took half the batch and mixed it with another 1/2 cup of syrup and 1 stick melted butter butter and baked it to make granola bars. Both disappeared too fast. Congrats on your pregnancy as well- you deserve every happiness.
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This is my go to granola recipe. It is the perfect amount of sweet! I add some flax and chia seeds to my recipe! :)
My apartment smells so good!!! I used dried cranberries instead. I also cheated and melted the butter in the microwave (who likes dishes?) watch your oven as I needed to pull mine out a few minutes early
So….I ordered this granola from American Spoon, and loved it! Then I made your recipe and it was …..BETTER! Thank you for the best granola recipe ever, and SO easy😋😋😋😋😋
This was so good! The grocery store forgot the bag of granola so I looked in the pantry and realized I had most of the ingredients to make this. Added sunflower seeds and chia seeds and only had dried cranberries. Left out nuts due to allergies. Halved the recipe for our small household. Loved it and such an easy and quick recipe! I may never buy granola again!