Maple and Vanilla Granola

Granola is one of the most simple things to make and experiment with, and yet is always quite expensive in shops. Making your own granola is a great way to control how much sugar goes in, as a lot of the supermarket brands are loaded with it.

I made this recipe recently when I was craving something sweet but wholesome. I was lucky enough to have had a beautiful bottle of maple syrup that came from our friend Luke Webster’s grandfather’s maple farm in Ohio. The maple flavour pairs so well with vanilla I think, and I love nothing more than to pair this granola with natural yoghurt and strawberry chia jam- delish!

When making granola I usually use a mixture of two oat types to vary the texture. If you’re not familiar with the various oat types and processing, check out this article to learn some more. I usually use some Flahavan’s Porridge Progress Oats and Tesco Organic Porridge Oats, the latter of which are really good value at €0.74 for 750 g. This recipe also contains a lot of chia seeds (pronounced ‘chee-ya’) which are packed full of polyunsaturated fats (the good ones!), fibre, and essential minerals. When added to liquids they absorb a huge amount of water and become almost ‘tad-pole’-like, a texture which takes some getting used to. I realise if you haven’t had them before, ‘tad-pole’-like doesn’t exactly sell them all too well… but I really like them, despite finding them a bit texturally weird the first time I had them! So give them a second chance! Anyway, I’ve gone off the point, because in the granola they become nice and toasty, and don’t turn into little jelly-marbles.


Maple and Vanilla Granola

  • 300 g oats
  • 4 tbsp chia seeds
  • 50 g flaked almonds
  • 1 tbsp sunflower seeds
  • 80 g coconut oil
  • 50 g maple syrup
  • 2 tsp vanilla extract
  • pinch of salt

Preheat the oven to 150 °C (fan).

Mix all of the dry ingredients together in a bowl.

Melt the coconut oil in a bowl, and mix in the maple syrup and vanilla extract.

Combine the wet and the dry ingredients together and mix well.

Transfer the mixture to a large baking tray or roasting dish and bake for 20-25 min in the oven, making sure to stir every 5 minutes or so to ensure even toasting. When the granola has a uniform golden colour, it is done.

Store in an airtight container. Give a shake before you use them as the chia seeds tend to drop to the bottom.


Tag @thecorkfork on Instagram to show me your granola creations!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s