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About This Recipe
This Hazelnut Maple Granola is one of those easy recipes you’ll find yourself making on repeat. It has the perfect balance of toasted oats, crunchy hazelnuts, and naturally sweet chewy fruit. The maple syrup adds a cozy sweetness without being overpowering, while the coconut and hazelnuts bring that rich, bakery-style flavor.
It’s simple, customizable, and way better than anything store-bought, plus it’s WAY CHEAPER!
My favorite way to eat this hazelnut granola is on top of yogurt bowls or my meal prep yogurt parfaits loaded with fruit. It also makes a great topping for my Peanut Butter Smoothie (coming soon!) Or just grabbing a handful or two when I need a quick snack. The absolute best granola yogurt bowls are no doubt made with homemade granola!
Why You’ll Love This Easy Granola Recipe
- Easy to make: Made with simple pantry ingredients and completely customizable!
- Crunchy + sweet: Perfectly crunchy with clusters in every bite.
- No added sugar: Naturally sweetened with maple syrup and made with wholesome ingredients.
- Meal prep: A great recipe for meal prep (make once, enjoy all week!)
- Versatile: Delicious for breakfast, snacks, or dessert! So many different ways to enjoy!
- Old-fashioned rolled oats: Use old-fashioned rolled oats for the best texture. Quick oats won’t give you those chunky clusters.
- Coconut flakes: You can use sweetened or unsweetened, depending on your preference.
- Hazelnuts and almonds: A mix of chopped hazelnuts and sliced almonds gives this granola a rich, nutty flavor. Feel free to swap with pecans, walnuts, or cashews if needed.
- Sea salt flakes: I like to use the big flake salt (like Maldon). Trust me, don’t skip it!
- Coconut oil: I used coconut oil for this recipe, but you can also use any light oil, like avocado oil, canola oil, vegetable oil, or light olive oil. I wouldn’t recommend using extra-virgin olive oil, as that may cause the granola to burn or brown more than we want.
- Pure maple syrup: Adds natural sweetness and helps create those crispy clusters. You can also use honey if preferred.
- Dried apricots + dried cherries: Adds chewy texture and a pop of sweetness. You can substitute with raisins, cranberries, dates, or chopped dried figs.
- Make it gluten-free: Use certified gluten-free oats
- Add seeds: Try chia seeds, sunflower seeds, flaxseeds, or pumpkin seeds for fiber + crunch
- Add spices: A pinch of cinnamon or cardamom adds warmth and extra flavor
- Chocolate version: Stir in dark chocolate chips once fully cooled
- Higher protein: Add a scoop of unflavored or vanilla protein powder to the dry mix
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 325 degrees F. To a large mixing bowl or directly onto a large baking sheet, add the rolled oats, coconut flakes, chopped hazelnuts, sliced almonds, and salt.
2. Whisk the melted coconut oil and maple syrup together.
3. Then pour over everything. Use your hands to toss until everything is evenly coated.
4. Spread the oat mixture out into an even layer on the baking sheet.
5. Bake for 25–30 minutes, stirring every 10 minutes, until the granola is golden brown and fragrant (keep an eye on the coconut, it will brown quickly!)
6. Remove from the oven and let cool slightly. Stir in the dried apricots and cherries.
7. Allow the granola to cool completely (it will crisp up as it cools).
8. Store in an airtight container. Will keep fresh at room temperature for 1 week. Enjoy with yogurt, milk, or by the handful!
Store in an airtight container or glass jar at room temperature for up to 1 week.
For longer storage, you can keep it in the freezer for up to 3 months—just let it come to room temperature before serving.
Helpful Tips
- Don’t skip stirring: This helps everything toast evenly and prevents burning
- Watch the coconut closely: It can go from golden to burnt quickly🔥
- Let it fully cool: This is key for getting that crunchy texture!!
- Press it down before baking: If you like large clusters, gently press the granola into the pan before baking
- Add dried fruit after baking: This keeps it soft and chewy instead of hard
Why isn’t my granola crunchy?
It likely needs more time to cool. This Hazelnut Maple Granola crisps up as it cools, not while it’s hot out of the oven.
Can I use quick oats instead of rolled oats?
You can, but the texture will be softer and less chunky. I do not recommend using steel-cut oats as they will not work well for this recipe.
How do I get big granola clusters?
Press the mixture firmly into the pan before baking and avoid stirring too often.
Can I double this Hazelnut Maple Granola recipe?
Yes, just use two baking sheets so the granola bakes evenly and crisps up properly.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Hazelnut Maple Granola with Coconut, Apricots & Cherries
Ingredients
- 2 cups old-fashioned rolled oats (180g)
- 1 cup coconut flakes (100g)
- 1 cup raw hazelnuts (112g) chopped
- 1/2 cup sliced almonds (58g)
- 1/4 tsp sea salt flakes
- 1/2 cup coconut oil (120g)
- 1/3 cup pure maple syrup (80g)
- 1/2 cup diced dried apricots (80g)
- 12 cup diced dried cherries (70g)
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Instructions
- Preheat the oven to 325 degrees F.
- To a large mixing bowl or directly onto a large baking sheet, add the rolled oats, coconut flakes, chopped hazelnuts, sliced almonds and salt.
- Whisk the melted coconut oil and maple syrup together then pour over everything. Use your hands to toss and until everything is evenly coated.
- Spread out into an even layer on the baking sheet.
- Bake for 25–30 minutes, stirring every 10 minutes, until the granola is golden brown and fragrant (keep an eye on the coconut, it will brown quickly!)
- Remove from the oven and let cool slightly. Stir in the dried apricots and cherries. Allow the granola to cool completely (it will crisp up as it cools).
- Store in an airtight container. Will keep fresh at room temperature for 1 week. Enjoy with yogurt, milk, or by the handful!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
