Maple Granola – Homemade Breakfast Cereal

This maple granola has turned me into a cereal blogger (pun totally intended). Why not make this for Mother’s Day?

So, how do you often start the day?

I’m an easy camper, happy with a slice of multigrain toast; or a tartine of toasted baguette with a scraping of good Normandy butter; or sometimes my favourite homemade brioche and jam. If we have more time together as a family on Sundays, the ultimate treat are the flakiest, buttery croissants from the local boulangerie.

healthy oat fruit maple breakfast cereal

Breakfast cereal somehow dropped down the shopping list since I moved to France. Why? The answer is simply Paris; wouldn’t you also be tempted, surrounded by all those amazing bakeries with croissants, pain au chocolats and pain aux raisins, just for morning starters?

It’s confession time: each time I saw homemade granola on friends’ blogs, such as Kim of LivLife’s lovely cinnamon and coconut cereal, I should have picked up on it like a good serial blogger.

homemade breakfast cereal maple granola

My final “Just-do-it” push came via an old thumbed Elle magazine at the orthodontist’s waiting room. One of the only recipes that wasn’t ripped out was for a maple granola, so I tried it. Boy was it overly sweet! Read ridiculously sweet.

Cutting out the Sugar

It took many experiments to come to this to suit our Antoine’s taste – not too many nuts, more oats please, oh I love the graines de courges (pepitas or roasted pumpkin seeds) for that crunch but not too crunchy. The magazine’s recipe has, as a result, changed beyond recognition and its original whopping 140g sugar has now been omitted entirely. You don’t need it; the dried fruits and the maple syrup are naturally sweet.  You could use the coconut oil but I honestly prefer it with the neutral oil.  So here is our favourite cereal, totally subjective, of course: adapt the quantities and ingredients to your own liking but try this first!

Warning: you’ll discover that this has to be made at least once a week. The good news is, by going to our local organic health food store (La Vie Claire), I’m cutting down costs on bigger packs of oats and seeds and they’re better quality too.  Ensure that your ingredients are organic. Your body will thank you.


Maple Granola – Homemade Breakfast Cereal

Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
Serves 12
Nutritional Information: 230 Calories per 50g serving

300g medium oats
100g pepitas (pumpkin seeds)
75g walnuts, broken
50g sunflower seeds

pinch salt (fleur de sel)
1/4 tsp ground cinnamon
2 tbsp neutral oil (I use grapeseed oil or coconut oil, melted if solid)
5 tbsp maple syrup
10g flaked/slivered almonds
100g dried cranberries, blueberries, or raisins

1. Preheat the oven to 170°C (150°C fan)/340°F (Gas 3).

2. Measure* all the ingredients (except the almonds and dried fruits) in a large bowl and stir to mix them all well together.

3. Grease a large rimmed baking tray with more oil or use a baking tray covered with baking paper (or a Silpat).  Spread out the oat mixture by shaking the tray gently from side to side.

4. Bake in the oven for about 10-15 minutes, turn over the mixture and sprinkle on the slivered almonds and bake for a further 10 minutes.

5. Leave to cool then add the dried fruits.

Store in an airtight container at room temperature. At its best to be enjoyed within 10 days.

Serve with milk or yogurt and fresh berries – and delicious with homemade rhubarb compote.
I love to sprinkle on a teaspoon of bee pollen, which is not only natural tasting of honey but it’s good for boosting the body’s immune and digestive system a couple of times a year.

* I use digital scales.  If you’re used to using ounces, then just switch over to grams. 

oat and maple healthy breakfast granola cereal

I just about forgot that it’s Mother’s Day in the UK this weekend.  As I have a French diary where Mother’s Day is highlighted for 25 May, I had it in my mind that the UK was at the end of the month!

That’s a great excuse to make macarons again. What favourite flavours do you think would be ideal for Mother’s Day?



Brazil nut homemade granola recipe

After our visit to Brazil, I’ve replaced this maple granola dried fruit with pineapple and guava, replaced the walnuts with broken brazil nuts, and added a touch of ground cinnamon and cloves.  Try it!

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15 replies
  1. Christina @ Christina's Cucina
    Christina @ Christina's Cucina says:

    Literally about 2 hours ago, my daughter wanted to buy granola in our local shop, but the label says, “may contain traces of nuts” so I’d rather she not take a chance. We truly have to make our own so we can be sure there are no traces of nuts. Your version sounds lovely!

    On the overly sweet subject: Denisa just made some vanilla ice cream and was following a US recipe so when I saw her adding the sugar, I told her to put less. They had 12 oz of sugar for 32 ounces of milk and cream!! YIKES! She ended up adding about 9 oz before I caught her and it STILL ended up sickeningly sweet 🙁 Good thing I won’t be eating any of it.

    • Jill Colonna
      Jill Colonna says:

      There’s so many advantages in making our own versions from scratch, isn’t there, Christina? All the more when your daughter is allergic to nuts. Yes, I’m amazed these days how much sugar recipes call for. As you say, you can almost look at a recipe and tell that there’s far too much sugar. I’m always cutting it down to the point where you get the flavour still but not over sweet. That sounded a huge amount for the ice cream!

  2. Liz
    Liz says:

    I’m like Maureen—I adore homemade granola, but I eat it all myself—absolutely no restraint! But I do treat myself to a batch every couple months and I think I’m due! Yours is exactly how I like mine 🙂

  3. Maureen | Orgasmic Chef
    Maureen | Orgasmic Chef says:

    I made granola and granola bars last year for the first time and I had to stop making it. I ate it all. I prefer nuts and seeds and they were perfect to take with us whenever we went away for a day.

    Your granola looks amazing. The things you find at the orthodontist. 🙂

    • says:

      I see what you mean, Maureen. Saw that Antoine had some this morning and I finished the lot with 3 bowls. Only made it Sunday. But I so much prefer this than to packets: you know what you’re eating, it’s full of flavour and blooming healthy to boot. Yes, you’d think at the orthodontist there would be the latest mags for the price we pay for 2 daughters … another topic!

  4. Claudine
    Claudine says:

    Yum sounds good. Yes I would be tempted by all those baked goodies but my tummy wouldn’t forgive me!
    Re macarons how about lemon and ginger?

  5. Jill
    Jill says:

    Wow, Kim. Text a cereal – you Liv Life to the full! I loved how you decorated your spicy sweet potato soup with these pepitas. I can see why it’s a favourite. Been lovely yesterday in Paris but looks like it’s turning for the weekend. Enjoying your lovely San Diego sunsets on Instagram!

    • Jill
      Jill says:

      Yes, Mothers’ Day is so confusing, isn’t it? French do Fêtes des Mères on 31 May and I see the US, Canada and Australia is 10 May. It’s so much easier if we just celebrate it all year around 😉

  6. Kim - Liv Life
    Kim - Liv Life says:

    Yes… you have done it now haven’t you?? You can never go back to store bought and you are on the hook for making granola once a week! I was surprised how much Liv and her girlfriends love it. One girl has even taken to texting me on occasion to as if I “have any extra”!
    I love that you found the pepitas. The little crunch and touch of salt makes them one of my favorite additions to anything from granola to salads to soups.
    I also don’t like my granola too sweet, sounds like Antoine and I would get along well!
    Happy Friday Jill… hoping it’s as lovely a day in Paris as it is here in San Diego. Thanks for the mention!


Trackbacks & Pingbacks

  1. […] already know our quick weekday breakfasts: we’re addicted to this healthy Maple Granola (once you start making it, there’s no turning back to the commercial packeted cereals) with […]

  2. […] it for some pastries at teatime but in the meantime, I’ve already made a Brazilian version of breakfast granola using the above ingredients. […]


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