Return to top
featured in… The Huffington Post Cooking Light Reader's Digest Women's Health BuzzFeed Glamour Whole Foods Oprah Winfrey Network CNN Food Network

Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Skinny Maple Granola

This post may contain affiliate links. Please read my disclosure.
Share This:

Maple Granola 3

I love the idea of granola.

Sweet, crispy oats paired with nuts, seeds, and fruit – it feels like a treat for breakfast every day.

My only issue with granola is that it always ends up being super high in sugar and calories, because most store bought granolas are made with way too much sugar, unhealthy fats, and dried fruit that also has added sugar to it!

Luckily, it is super easy and quick to make your own granola at home, and it actually tastes even better than the store-bought variety. It also stores really well — you can keep it in an airtight container for up to two weeks.

Maple Granola 2

This particular granola has all of the fixings of the traditional variety: toasted rolled oats, almonds, pecans, pistachios, and dried fruit of your choice. But there are some fun, healthy add-ins: toasted quinoa, ground flaxseed, pumpkin seeds, and coconut oil for some healthy fats!

The way I like to eat granola for breakfast is: I start with a bowl full of low-glycemic fruit (about 1-1.5 cups of chopped apples, pears, and berries). Then I top the bowl with about 1/4 cup of granola, and then 6-8oz of low fat plain Greek Yogurt. It’s super filling, and only about 300 calories total for breakfast.

Usually when I make granola I like to use a bag of mixed nuts because that way I don’t have to measure out each nut separately. For this particular batch, I used Back to Nature’s bag of mixed nuts. I love Back to Nature’s products because they are all Non-GMO, Organic, and have nothing artificial added to them. I use their crackers all the time when making cheese plates, their nuts in my oatmeal, and of course – in granola too!

Maple Granola

I hope you enjoy this recipe as much as we do, and it becomes a staple at your breakfast table!

Print Recipe
5 from 1 vote

Skinny Maple Granola

Storebought granola often comes with far too much sugar and feels very heavy. Make your own skinny granola at home to control the ingredients.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 16 servings
Calories: 127kcal


  • 1/4 cup uncooked quinoa
  • 1 1/2 cups Rolled Oats
  • 2 Tbsp ground flax seed
  • 1/4 cup Pumpkin Seeds
  • 8 Tbsp Sliced Almonds/Cashews/Pistachios
  • 1/4 cup Chopped Pecans
  • 1/4 Cup Maple Syrup
  • 2 tbsp Coconut Oil
  • 1/2 cup Dried Fruit Raisins, Cherries, Cranberries - just make sure there is no sugar added
  • Pinch of Salt
  • 1/2 tsp Vanilla Extract
  • 1/2 tsp Ground Cinnamon
  • Pinch ground nutmeg


  • Preheat oven to 325 degrees. Spread oats and quinoa on a parchment lined baking sheet, toast in the oven for 10 minutes, stirring once.
  • Remove oats/quinoa from the oven, pour into a bowl and add all of the remaining ingredients.
  • Spread back onto a baking sheet, and bake at 300 degrees for 20 minutes or until golden.


Inspired by ForagedLove


Serving: 0.25cup | Calories: 127kcal | Carbohydrates: 15.8g | Protein: 3g | Fat: 6.5g | Saturated Fat: 1.8g | Sodium: 17mg | Fiber: 2.4g | Sugar: 6g


Posted In…

Breakfast ·

Whether it’s a quick smoothie or indulgent (but guilt-free) pancakes, my breakfast recipes have everything you need to start your day off right.

Also posted in Recipes · Gluten-Free · Quick Meals · Snacks · Vegan · Vegetarian · Oatmeal

12 responses to “Skinny Maple Granola”

  1. Hi,
    Thanks for the healthy, low-calorie granola recipe. I’ve made it several times and it sure is good! On the second line of your instructions, you instruct us to add all the remaining ingredients to the oats and quinoa. I wonder if you intended for us to add the dried fruit at this time. Perhaps it should be added after everything else has baked. What do you think? Thanks again.

    • Hi James! I’m so glad you liked this recipe!! To your question – you can actually add the dried fruit at the second line of the instructions or at the end of the recipe! It’s really just personal preference (the dried fruit added to the granola before baking will have a chewier texture vs. adding it at the end). Hope that helps!

  2. I always make my own granola because i find the shop-bought ones too sugary. Your recipe looks lovely, especially with the quinoa addition…will definitely try it.

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe to newsletter

Copyright 2019 The Picky Eater. All rights reserved.