If there is a recipe heaven, there is almost certainly a special place for recipes that are 1) fabulous tasting; 2) impressive to others; and 3) require almost zero effort.
Granola qualifies. (Risotto, panna cotta, and roast chicken are also in the club.)
Homemade granola is truly simple: Mix the ingredients together. Put it on a sheet pan. Bake.
This honey maple granola recipe makes a wholesome, crunchy breakfast that is light yet substantial, and sweet without being a sugar bomb. Plus, the combination of natural sugars (maple, honey, agave) makes for a better, more complex flavor than average, sugary granola. Granola also makes a perfect edible gift and a great snack.
Feel free to riff on this granola recipe. Sub pecans or walnuts for the seeds, toss in some coconut flakes, nix the agave and double up on the maple syrup, or swap in your own favorite dried fruits.
What do you like to mix into your granola? Tell us in the comments below.
Honey Maple Granola With Pumpkin Seeds
- 7 cups rolled oats
- 2 cups raw, unsalted pumpkin seeds, or nuts of choice (such as almonds, pecans, or walnuts)
- 1/2 cup good-quality extra-virgin olive oil
- 1/4 cup pure maple syrup
- 1/4 cup honey
- 1/4 cup light brown sugar
- 1/4 cup agave nectar (or substitute an additional 1/4 cup maple syrup)
- generous pinch Kosher salt
- 2 cups dried fruit(s) of choice, such as golden raisins, dried cranberries, apples, or dates
- Preheat oven to 265°F, and line two half-sheet pans with parchment.
- In a large mixing bowl, combine the olive oil, maple syrup, light brown sugar, agave, and honey. Add the oats, seeds (or nuts), and salt, and mix until thoroughly combined. The mixture should be moist and lightly sticky, with no liquid pooling in the bottom.
- Pour the oat mixture onto the sheet pans and spread in evenly.
- Bake for around two hours, stirring every 30 minutes or so, until it becomes a nice toasted brown color. Let cool on the sheet pans.
- Add the dried fruit. Stir well, and store at room temperature in an airtight container.