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This homemade maple granola is made with rolled oats, nuts, warm spices, and pure maple syrup for a crunchy, flavorful mix. It’s easy to make, perfectly portioned in a small batch, and a healthier alternative to store-bought granola.
Featured Comment
“Excellent and easy recipe! Loved the versatility of nuts or dried fruit options.”
– Irene
Why You’ll Love This Recipe
- Small batch granola: Perfectly portioned, makes just enough without extra leftovers.
- Healthier than store-bought: Made with simple, wholesome ingredients and no preservatives.
- Easy to customize: Add your favorite nuts, seeds, or dried fruit.
- Budget-friendly: Homemade maple granola costs less than packaged brands.
- Crunchy & easy: Just 10 minutes of prep and 30 minutes in the oven.
I love making this maple granola because it’s simple, fresh, and so full of flavor.
The warm cinnamon and nutmeg blend with the buttery maple coating to make every bite sweet, crunchy, and perfectly spiced.
It’s quick to put together, makes just the right amount, and is something I always reach for when I want a homemade snack or an easy breakfast topping.
Looking for more small batch granola recipes? Try our small batch butter pecan granola, small batch pumpkin spice granola, small batch apple granola, and small batch gingerbread granola.
Ingredients and Substitutions
If you have any ingredients leftover from this easy maple granola recipe, check out our Leftover Ingredients Recipe Finder.
- Rolled oats (old‑fashioned): Use for a hearty, whole‑grain base. Extra oats? Try them in small batch oatmeal chocolate chip cookies, peanut butter oatmeal, small batch oatmeal jam bars, or an apple crisp for one.
- Nuts (walnuts & almonds): Adds nutty crunch. Alternatives: pecans, cashews, or your favorite nuts. Leftovers work in banana nut bread for one, single serving blondies, or our microwave fudge recipe.
- Brown sugar: Adds a light sweetness. No brown sugar? See our small batch brown sugar recipe.
- Warm spices (cinnamon & nutmeg): Give the granola depth. Want a twist? Add ground ginger.
- Salted butter: Helps coat and crisp the oats. For a dairy‑free option, use coconut oil.
- Pure maple syrup: Naturally sweetens with rich flavor. If you love maple, it also works beautifully in our single maple muffin, small pecan pie, or small batch apple scones recipes.
- Vanilla extract: Adds depth and helps bring together the sweetness and warm spices.
- Dried fruit (cherries or dates): Adds chew and natural sweetness. Try raisins, cranberries, or any dried fruit. Extra fruit? Toss into small batch hermit cookies, a small broccoli salad, or small batch morning glory muffins.
Recipe Variations
This maple granola is easy to customize with your favorite add-ins. Try one of these simple variations:
- Shredded coconut: Stir in 1/4 cup before baking for light sweetness and extra texture.
- Pumpkin seeds: Add 1/4 cup for crunch and a boost of nutrients that pair well with maple and spice.
- Chocolate chips: Mix in after cooling for a sweet touch without overwhelming the other flavors.
How To Make Maple Granola
These photos and instructions help you visualize how to make a small batch of the best maple granola. See the recipe box below for ingredient amounts and full recipe instructions.
Before you begin: Preheat the oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper or a baking mat.
- Mix dry ingredients: In a large bowl, combine oats, walnuts, almonds, brown sugar, cinnamon, and nutmeg.
- Heat wet ingredients: In a small pot, melt the butter over medium heat. Stir in the maple syrup, then remove from heat and mix in vanilla.
- Combine: Pour the butter mixture over the oats and nuts. Stir until everything is evenly coated.
- Bake: Spread the granola evenly on the prepared baking sheet. Bake for 30 minutes, stirring every 10 minutes.
- Add dried fruit: Remove from oven and stir in dried fruit.
Pro Tip: Always add dried fruit after baking to keep it chewy and flavorful.
- Cool and store: Let the granola cool completely, then transfer to a bowl or jar.
Expert Tips
- Watch the bake: Granola can burn fast, so check often near the end.
- Cool fully: Let it cool on the baking sheet for the crispiest texture.
- Make clusters: Press down with a spatula before baking and again right after.
- Add fruit later: Stir in dried fruit after baking to keep it soft and chewy.
- Use a rimmed pan: Prevents spilling when stirring.
- Store properly: Keep in an airtight container for up to 1 week.
Frequently Asked Questions
Walnuts and almonds are classic, but pecans, cashews, or pistachios also taste great. You can even mix in pumpkin seeds or sunflower seeds.
Press the granola down firmly with a spatula before baking and again right after removing it from the oven. Let it cool completely before breaking into clusters.
Always stir dried fruit in after baking. Baking it can make the fruit hard and overly dry.
Stored in an airtight container, it stays fresh for up to 1 week at room temperature.
It’s delicious with yogurt, milk, or fresh fruit. You can also sprinkle it over oatmeal, smoothie bowls, or even ice cream.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch maple granola recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Maple Granola
Equipment
Ingredients
- 1 cup old fashioned oats
- ½ cup chopped walnuts
- ½ cup chopped almonds
- 2 tablespoons brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 3 tablespoons salted butter
- 2 tablespoons maple syrup
- ¼ teaspoon vanilla extract
- 6-7 dried pitted dates -chopped (¼ cup), or use ¼ cup of your favorite dried fruit like raisins, dried cherries, dried cranberries, or dried blueberries.
Instructions
- Preheat the oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper or a baking mat.
- In a large bowl, combine oats, walnuts, almonds, brown sugar, cinnamon, and nutmeg.
- In a small pot, melt the butter over medium heat. Stir in the maple syrup, then remove from heat and mix in vanilla.
- Pour the butter mixture over the oats and nuts. Stir until everything is evenly coated.
- Spread the granola evenly on the prepared baking sheet. Bake for 30 minutes, stirring every 10 minutes.
- Remove from oven and stir in dried fruit.Pro Tip: Always add dried fruit after baking to keep it chewy and flavorful.
Notes
- Watch the bake: Granola can burn fast, so check often near the end.
- Cool fully: Let it cool on the baking sheet for the crispiest texture.
- Make clusters: Press down with a spatula before baking and again right after.
- Add fruit later: Stir in dried fruit after baking to keep it soft and chewy.
- Use a rimmed pan: Prevents spilling when stirring.
- Store properly: Keep in an airtight container for up to 1 week.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Great recipe. As a Diabetic I changed up the recipe a little, using sugar free Maple Syrup and sugar substitute brown sugar. I also left out the dried fruit as too high in sugar for me. I also doubled recipe and used 1/2 cup each of natural almonds, Macadamia nuts, walnuts and pecans. Added 1/4 cup no added sugar coconut. I will add fresh blueberries and yogurt when serving. Great low GI breakfast.
Excellent and easy recipe! Loved the versatility of nuts or dried fruit options.
I doubled the recipe. Added raisins and shredded coconut afterwards. It is so delicious! Will be making again and again!
I’m so happy you enjoyed the granola. Thank you so much for taking the time to comment!
This recipe is great. The crunch and taste are perfect. I plan on making it for gifts..
This was a very simple recipe and turned out to be delicious. Thx
I’m so happy you enjoyed the granola – thank you!
Good recipe.