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Overhead view of a jar filled with golden granola clusters, almonds, pecans, and dried cranberries.

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Maple & Honey Golden Harvest Granola

Recipe by Lisa Marie Cimini

Golden, crunchy clusters of rolled oats, toasted almonds, pecans, pumpkin seeds, and coconut, baked with maple syrup, honey, and warm spices. Finished with chewy dried cranberries, this homemade granola is perfect for breakfast, sprinkled over yogurt, or enjoyed by the handful.

  • Total Time1 hour 50 minutes
  • YieldAbout 8 cups 1x
  • DietVegetarian

Ingredients

Units Scale

Dry Ingredients

  • 100 g Bob's Red Mill Old Fashioned Rolled Oats
  • 100 g Bob's Red Mill Protein Oats
  • 50 g raw almonds, roughly chopped
  • 50 g raw pecans, roughly chopped
  • 30 g unsweetened coconut flakes
  • 25 g raw pumpkin seeds
  • 2 tsp ground cinnamon
  • 1/8 tsp fine sea salt
  • 1/8 tsp ground nutmeg - optional

Wet Ingredients

  • 55 g pure maple syrup
  • 30 g honey
  • 20 g virgin coconut oil, melted
  • 30 g light brown sugar
  • 1 1/2 tsp pure vanilla extract

Optional Add-In

  • 38 g dried cranberries or raisins

Instructions

  1. Preheat the oven to 325°F (165°C). Line a 9×13 rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine the rolled oats and protein oats, almonds, pecans, coconut flakes, pumpkin seeds, cinnamon, nutmeg if using, and sea salt. Toss until evenly mixed.
  3. In a separate bowl, whisk the maple syrup, honey, melted coconut oil, light brown sugar, and vanilla until smooth.
  4. Pour the wet mixture over the dry ingredients and stir until every oat, nut, and seed is evenly coated.
  5. Spread the granola on the prepared sheet and press it firmly into an even, compact layer using spatula or back of measuring cup.
  6. Bake on the middle rack for 20 minutes. Rotate the pan without stirring, then bake for another 15–25 minutes, until the edges are deep golden and the center is lightly golden.
  7. Cool completely on the pan, undisturbed, for at least 1 hour.
  8. Break into clusters and fold in the dried cranberries or raisins, if using.

Notes

Oats: I use equal amounts of old-fashioned rolled oats and protein oats for a little extra protein while keeping those wonderful crunchy clusters. You can also make this recipe using all old-fashioned rolled oats if you prefer.

Crunchy clusters: Press the granola firmly onto the baking sheet before baking. Avoid stirring during baking and let it cool completely before breaking it into clusters.

Nutmeg: I like adding a pinch of nutmeg for a little extra autumn warmth, but it’s completely optional.

Dried fruit: Add dried cranberries or raisins after the granola has cooled to keep them soft and chewy.

Storage: Store completely cooled granola in an airtight glass jar or container at room temperature for up to 2 weeks. Keep it in a cool, dry place.

Freezing: Freeze in an airtight, freezer-safe container or bag for up to 3 months. Thaw at room temperature in the sealed container to help prevent moisture from softening the granola.

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Baking

Find it online: https://myweatheredtable.com/maple-honey-golden-harvest-granola/