The hearth is warm, the lanterns are glowing, and the scent of cinnamon and maple drifts through the air like a spell. You’ve stumbled into my little tavern—a place where comfort meets nourishment, and every recipe is crafted with intention and a pinch of magic.
Today’s offering is one of my favorite apothecary pantry staples: Maple Seeded Granola. Toasted oats mingled with golden maple, ancient seeds full of strength, and a whisper of vanilla—this granola is the kind of food that sticks to your ribs and soothes your soul. Whether you're preparing provisions for a long journey or simply curling up by the fire with a warm mug of tea, this granola is a rustic, gut-friendly treat that feels like home.
Pull up a wooden stool, friend. Let’s begin.
This granola is a staple in my pantry year-round. Its warm maple sweetness and hearty seeds make it perfect for cold mornings by the fire, but it’s just as lovely in the spring and summer sprinkled over fresh berries or chilled yogurt. Though not tied to any particular holiday, I often find myself making extra batches around harvest festivals or during solstice feasts—it vanishes quickly when adventurers pass through.
This recipe is used with my Hearth Roasted Peaches dish!
Ingredients
~*~*~ See recipe card for quantities ~*~*~
- rolled oats
- ground cinnamon
- hemp seeds
- chia seeds
- flax seed meal
- celtic sea salt
- coconut oil
- maple syrup
- vanilla extract
Instructions
- Mix all dry ingredients in a large bowl (oats, seeds, cinnamon, and salt).
- Combine melted coconut oil, maple syrup, and vanilla, then stir into the dry mix.
- Spread and bake for 20–25 minutes at 325F, stirring halfway. Let cool completely before storing.
- Enjoy!
For extra clustery granola, press the mixture firmly into the baking sheet before placing it in the oven and avoid stirring too much while it bakes. Let it cool completely before breaking it apart—this helps it stick together in those satisfying golden chunks!
Variations
- Autumn Spice Granola - Add ½ tsp ground nutmeg and ¼ tsp ground cloves. Mix in chopped pecans and dried apple pieces after baking.
- Spring Berry Granola - Add freeze-dried strawberries or raspberries after baking. A splash of rose water or lemon zest in the wet mix adds a delicate twist.
- Herbal Honey Granola - Replace maple syrup with honey and mix in 1 tsp dried lavender or rosemary. Perfect with goat milk yogurt or herbal tea.
Equipment
- Mixing bowl (large)
- Small saucepan (or microwave-safe bowl)
- Measuring cups and spoons
- Wooden spoon or spatula
- Baking sheet
- Parchment paper (or silicone baking mat)
- Oven
You can find my kitchen tavern favorites here!
Maple Seeded Granola
Equipment
- 1 Large Mixing Bowl
- 1 small sauce pan or microwave safe bowl
- measuring cups & spoons
- 1 Wooden spoon or spatula
- 1 Baking Sheet lined with parchment paper
- Oven
Ingredients
- 2 cups rolled oats
- 1 tsp ground cinnamon
- 2 tbsp hemp seeds
- 2 tbsp chia seeds
- 2 tbsp flax seed meal
- 1 pinch celtic sea salt
- ¼ cup coconut oil
- ⅓ cup maple syrup
- 1 tbsp vanilla
Instructions
- Preheat the oven to 325F. Line a baking sheet with parchment paper.
- In a large bowl, mix oats, cinnamon, help seeds, flax seeds, chia seeds and salt.
- In a small sauce pan over low heat, melt the coconut oil. Remove from heat and stir in maple syrup and vanilla extract. (optional: use microwave).
- Pour wet mixture over the dry ingredients and stir until well combined.
- Spread the mixture evenly onto the prepared baking sheet.
- Bake for 25-30 minutes, or until golden brown.
- Let cool completely before storing in an airtight jar.
Storage
Once your granola has cooled completely, store it in an airtight jar or container to keep it fresh and crunchy. It will keep well at room temperature for up to 2 weeks—perfect for quick morning meals or on-the-go adventuring snacks.
For longer storage, you can freeze it in a sealed container for up to 2 months. Just let it come to room temp before serving, and it’ll taste as magical as the day it was baked.
FAQ
Aye, traveler! If coconut oil isn’t to your taste or pantry, you may use avocado oil or melted butter for a slightly different flavor. Olive oil works too—just be sure it’s light-tasting so it doesn’t overpower the sweetness.
Make sure your granola cools completely before storing, and keep it in a sealed, dry container. If it ever loses its crunch, pop it in a low oven (about 300°F) for 5–10 minutes to revive it—like a crispy resurrection spell!
Certainly! You can reduce the maple syrup to ¼ cup if you prefer a less sweet bite. The granola will still hold together, especially with the seeds and oil doing their binding magic.
Pairing
These are my favorite dishes to serve with [this recipe]:
