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Rolled Oat Granola with Maple Syrup

5 stars (47 ratings)

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Rolled oat granola with maple syrup is an oven-baked granola with the perfect balance of sweet maple syrup and crunchy, baked rolled oats. This simple yet flavorful blend provides a satisfying crunch without being overly sweet. Whether enjoyed in a yogurt parfait, with milk, or as a topping for your favorite breakfast treats, it’s a delicious way to add homemade granola to your breakfast or snack routine.

Rolled oats, yogurt, and blueberries in a blue bowl.

Oven-Baked Granola

Homemade oven-baked granola has become a breakfast staple in my home, especially when served with thick Greek yogurt and fresh, in-season fruit. It all started with my homemade maple hazelnut granola, where I learned the secret to making crunchy, oven-baked granola without relying on sugar to create those lusciously crunchy clusters.

From there, I’ve changed up flavors by swapping different types of nuts, adding seeds, and trying different blends of spices and sugars. While switching things up helped me to create this breakfast granola with pumpkin seeds, getting back to the basics of what makes a truly great granola is always a good idea.

Today’s granola is unique because it contains no nuts, seeds, or extra spices. It’s a fairly straightforward granola, sweetened with maple syrup, that is great for those days when you want something basic to create but delicious to consume.

What You’ll Need

This rolled oat granola calls for only six ingredients. Between your pantry and fridge, you may have all the items needed to make this granola on hand. Pay attention to the oats to make sure they are rolled or old-fashioned. See the recipe card below for exact measurements.

On the white table, ingredients for oatmeal granola like rolled oats are displayed with labels.
Ingredients for rolled oat granola with maple syrup: rolled oats, butter, vanilla bean paste, egg whites, maple syrup, and kosher salt.

Featured Ingredient: Maple Syrup

Maple syrup has a unique flavor all its own. It’s rich and complex and can be described almost like wine, with people using words like woodsy, floral, spicy, warm, fruity, nutty, and sweet to explain it. Depending on the grade, it can range from light to dark in color, and the actual flavor of your bottle will depend on where it was grown and how it was processed.

It can range in price with high-end small batch specialty producers at the top end, while more widely produced high volume producers are at the low end. Watch out for “maple-flavored syrup,” which isn’t actually maple syrup at all but a sugar syrup with added flavor and colors. For baking and recipe testing, I buy it in bulk from Costco for the best price.

Want more recipes featuring maple syrup? Start with my spiced-pear overnight oats. Then, try this whipped cream, where the maple syrup plays up the complexity of bourbon. For a savory slant, this grilled chicken shows how maple syrup can counter the tangy spice of mustard. For a classic, no one can resist it on French toast.

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How to Make: Rolled Oat Granola with Maple Syrup

This quick and easy homemade granola comes together quickly and is baked to a golden hue. The hard part will be waiting for it to cool before you crumble it.

  • Preheat the oven and prepare your baking sheet by greasing it with a thin layer of butter or lining it with a piece of parchment paper. Melt the butter in the microwave, then set it aside to cool.

Tips for Success

As with any new recipe, there are always a couple of tips to help you be successful the first time and every time. Here are my top two tips for making homemade granola.

  • Use rolled oats. The type of oats you use does matter. Rolled oats, also called old-fashioned oats, are the most versatile for baking. They provide great results for oatmeal cookies or topping off a peach crisp, but they really shine when used in granola.
  • Don’t overbake the granola – It will not be crunchy when you pull it from the oven. It will be soft and break apart easily. If you try to bake it until it’s crunchy, it will burn. Bake it until the oats take on a golden glow, then remove it from the oven while still soft.
  • Have patience – When this granola comes out of the oven, it will smell like freshly baked cookies, but you must resist the temptation to take a bite. To achieve those deliciously crunchy clusters, the granola must cool completely before you break it up.
Granola and rolled oats on a baking sheet with a wooden spoon.

Serving Suggestions

As a fairly basic granola recipe, this rolled oat granola with maple syrup can be used in multiple ways. Enjoy it in a smoothie bowl or as a layer in a yogurt parfait for breakfast. Sprinkle it on baked fruit for a crunchy, crispy fruit dessert. Eat it on its own for a quick afternoon snack.

A baking sheet with granola next to blueberries and a bowl of yogurt and granola.

How to Store and Reheat

When stored in an air-tight container at room temperature, this granola should keep for a few weeks. I store mine in plastic pantry containers or resealable cereal containers, depending on what’s available at the time.

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Rolled oats, yogurt, and blueberries in a blue bowl.

Rolled Oat Granola with Maple Syrup

Rolled oat granola with maple syrup is an oven-baked granola with the perfect balance of sweet maple syrup and crunchy, baked rolled oats. This simple yet flavorful blend provides a satisfying crunch without being overly sweet. Whether enjoyed in a yogurt parfait, with milk, or as a topping for your favorite breakfast treats, it's a delicious way to add homemade granola to your breakfast or snack routine.
5 stars (47 ratings)
prep: 10 minutes
cook: 35 minutes
Cooling Time: 2 hours
total: 2 hours 45 minutes
servings: 12 1/3 cup servings

Ingredients

  • 4 cups rolled oats
  • 1 egg white
  • 1/2 cup maple syrup
  • 1/4 cup butter – melted and cooled
  • 1 tsp vanilla bean paste
  • 1/2 tsp kosher salt

Instructions

  • Preheat the oven to 300º. Prepare a standard baking sheet by greasing it with a thin layer of butter or lining it with parchment paper.
  • In a large mixing bowl, measure out the rolled oats.
  • In a smaller mixing bowl beat the egg white until foamy. Add the maple syrup, melted and cooled butter*, vanilla bean paste, and salt. Whisk to combine.
  • Pour the wet ingredients over the rolled oats and stir to combine.
  • Spread the granola in an even layer on the baking sheet, pressing firmly to pack down. Bake in the middle of the preheated oven 30 – 35 minutes or until it's golden brown.
  • Granola won't be crispy when you remove it from the oven. Allow to cool completely in the pan to crisp up.
  • Store in at room temperature in an airtight container

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Notes

*If the butter is too hot, it can cause the egg whites to cook. The best way to avoid this is to allow the melted butter to cool. To speed up the process, heat the butter in the microwave for 30 second bursts at half power, stirring between bursts, until it's mainly melted. The residual heat will melt the rest of the butter without overheating it.

Nutrition

Serving: 1Calories: 176kcalCarbohydrates: 28gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 10mgSodium: 134mgPotassium: 133mgFiber: 3gSugar: 9gVitamin A: 118IUCalcium: 30mgIron: 1mg

Nutrition information is automatically calculated and is for general information purposes only. For the most accurate information, calculate using your select brands and exact measurements.

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About Renee N Gardner

I'm the recipe developer, food photographer, and mastermind behind Renee Nicole's Kitchen, where I help create kitchen confidence to inspire home cooks to become home chefs. No fancy fads here, just high-quality, homemade recipes featuring seasonal ingredients.

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2 Comments on “Rolled Oat Granola with Maple Syrup”

  1. 5 stars
    The maple syrup added the perfect amount of sweetness and the oats were perfectly crunchy. I’ve been enjoying it with yogurt every morning. It’s so easy to make and tastes incredible!

    Reply
5 from 47 votes (45 ratings without comment)

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