Crunchy Maple Granola + Baby Update

Maple Granola

Hello there! Hope you all had an awesome holiday season. I wish I could say ours was rockin’, but it seems like we’ve been battling one sickness after another.

I was going to make Nutella Stuffed Cookies for ya’ll, but after the indulgence pigging out from the holidays, I just couldn’t bring myself to do it.

Maple Granola

So I went a little healthier route and made granola instead.

{1/52} Granola

For Christmas I received the lovely Smitten Kitchen Cookbook, from which I got this granola. I think I’m going to really enjoy cooking my way through that book.

This granola is bonkers good. The flavors are simply wonderful and it bakes up nice and crunchy. Plus, it super-customizable — always a good thing in my book. You can change up the type of nuts or fruit for a totally different result.


And now for a bit of a baby/pregnancy update. I’m at 34.5 weeks (the above photo was taken at 33 weeks), or 5.5 weeks from my due date! It kinda scares and excites me to think that we’ll be responsible for the life of a tiny, helpless baby in a little over a month.

For now I’m doing my best to eat right to keep this life inside of me healthy. Onward to this new adventure!

You can read more about my pregnancy on my personal blog.

Maple Granola

Recipe Notes:

  • I think the use of egg white to help bind the granola is brilliant. It didn’t make the granola as “clumpy” as the recipe suggested it would, but it was still quite crunchy.
  • The fruit made the granola get a tad softer. Next time I might leave it out altogether. After all I’m not a huge fan of fruit in my granola.
  • Coarse sea salt makes this granola really lovely. Every once in a while you get a bite with a little salt crystal. Delightful!
  • The original recipe called for olive oil, but I used butter since olive oil can break down with baking. You could also use coconut oil if you prefer.

Crunchy Maple Granola | adapted from the Smitten Kitchen Cookbook | makes about 7 cups | PRINTABLE PAGE


  • 3 cups old-fashioned rolled oats
  • 1 cup unsweetened coconut flakes
  • 1 cup pecans or nuts of choice
  • 1/4 flax seeds
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon coarse sea salt
  • 3 tablespoons butter, melted
  • 1/2 cup pure maple syrup
  • 1 large egg white
  • 1 1/2 cups dried fruit of choice (I used figs and apricots), optional


1) Preheat your oven to 300ยฐ F (150ยฐ C). Line a rimmed baking sheet with parchment paper.

2) In a large bowl, mix together the oats, coconut, nuts, flax seeds, cinnamon and salt. In a small saucepan, melt the butter. Mix in the maple syrup.

3) Pour the butter/maple syrup mixture over the dry ingredients and toss to coat well. In a small bowl, whisk the egg white until frothy. Add to the dry ingredients and toss.

4) Spread the granola out onto the prepared baking sheet. Bake in preheated oven for 45-55 minutes, until the granola is nicely toasted, golden, and feels dry, rotating the pan halfway through baking.

5) Remove from oven and let cool completely in the pan on a cooling rack. When completely cool, break up the granola and stir in the fruit. Store in an airtight container for up to 2 weeks. You can also store in the refrigerator of freezer for longer periods of time.


15 thoughts on “Crunchy Maple Granola + Baby Update

  1. I got the Smitten Kitchen cookbook for Christmas, too, and this maple granola was one recipe that really jumped off the page for me (though let’s be honest, they ALL made me drool :)). I can definitely see myself eating this for breakfast every single day of my life. Yum!

    • Stephanie: Mmhmm – I could easily eat granola every morning for a LONG time. ๐Ÿ™‚ I’m hoping to eventually make all of the recipes from the Smitten Kitchen cookbook — hopefully they’re all as scrumptious as this one!

  2. As a totally godless mother of two (now 39 but still my babies) I can tell you there is no greater joy.

    And I too was scared about the huge responsibility. I think that made me a better mom.

  3. I make your basic granola recipe almost weekly and usually use coarse sea salt…love the meeting of sweet and salty that comes along every now and then! Want Smitten’s cookbook so much!
    I’m a lurker, but have been following your pregnancy updates on your other blog…congratulations! You are a gorgeous mama!

  4. Pingback: Maple Pecan Granola | Barbells and Buttercream

  5. Hi Erica,
    I have a question about storage. What type of container do you suggest for storing granola, and for how long? Also, does it need to be refrigerated? I want to try making my own granola for the first time and came across your site by way of Pinterest.
    Best wishes to you, your husband and your new little one!

    • Susan: I usually store mine in a glass jar or a ziplock container. You don’t NEED to store it in the refrigerator, but it will last longer if you do, and even longer if you store it in the freezer.

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