Discover an easy low-sugar granola you can make in one bowl with just six ingredients in about 20 minutes. Sweetened with pure maple syrup and flavored with vanilla, this homemade granola is far tastier than most store-bought versions.
There’s always room to add another granola recipe to your rotation. This version fills the kitchen with the warm aroma of maple and vanilla and is crunchy with a cereal-like texture—perfect for yogurt parfaits, smoothie bowls, or just enjoying by the handful.
This recipe isn’t designed to create large clusters; instead it yields a crisp, evenly baked granola that works well as a topping or snack. Keep reading for tips, ingredient notes, and the full recipe card below.
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Why You’ll Love This Recipe
- Quick and simple: Toss everything in one bowl, spread on a parchment-lined rimmed baking sheet, and bake—only one bowl to wash.
- Fast: Ready in about 20 minutes from start to finish.
- Lower sugar: Sweetened with pure maple syrup, this recipe contains about 4 g of sugar per serving, making it lower in sugar than many traditional granolas.
- Kid-friendly: Kids love it as a snack, cereal, or packed in small containers for lunch or travel.
- Vegan: Uses maple syrup rather than honey, so it’s suitable for vegan diets.
- Low FODMAP (in moderation): This granola meets Low FODMAP guidelines when the serving is no more than 1/2 cup—see notes about almond portions for those following a strict Low FODMAP plan.
Dietitian Tips
Labels like “vegan” or “low FODMAP” can help readers with specific dietary needs. I include these tags when they apply so families managing allergies or sensitivities know the recipe avoids common ingredients like dairy or eggs.
If those terms don’t apply to you, don’t worry—this granola is simply a wholesome, flexible snack that many households enjoy.
Optional Add-Ins
Use small amounts of any of these add-ins in place of an equal amount of the dry ingredients. For example, if you add 1/4 cup of seeds, reduce the oats, hemp hearts, or almonds by 1/4 cup.
- Sunflower seeds — a good nut-free option with a milder crunch.
- Chia seeds — add texture and nutrients; they are more noticeable than hemp hearts.
- Pumpkin seeds — great for extra crunch and flavor.
- Coconut flakes — for a touch of coconut flavor.
- Extra vanilla — add another teaspoon for a stronger vanilla note.
Ingredient Notes
- Oats: Use old-fashioned rolled oats (not quick oats) for the best texture. Rolled oats are whole grain and provide fiber and minerals.
- Almonds: Chopped almonds add crunch and healthy fats. In a 1/4 cup serving of this granola, almond portions remain low enough to fit Low FODMAP guidance for most people; check specific almond limits if you follow a strict Low FODMAP plan.
- Hemp hearts: A good source of plant protein and omega-3s; they blend well into granola without changing texture too much.
- Maple syrup: Use pure maple syrup for flavor and sweetness; it’s low FODMAP in moderate amounts.
- Olive oil: Extra virgin olive oil works well, but neutral oils like avocado or light olive oil can be used too.
How to Make This Easy Homemade Granola
Quick overview: chop the almonds (if needed), mix all ingredients in a bowl, spread the mixture in a single layer on a parchment-lined rimmed baking sheet, and bake until lightly golden. Full ingredient amounts and step-by-step instructions are in the recipe card below.
- Chop almonds if they aren’t pre-sliced.
- Combine all ingredients in a large mixing bowl and stir until evenly coated.
- Spread the mixture out on a lined rimmed baking sheet to form one even layer.
- Bake at 375°F (190°C) for about 15–17 minutes, until golden brown.
Helpful Tips
- Use the back of a spoon to spread the mixture evenly across the baking sheet.
- Let granola cool completely before storing so it crisps properly.
- Spread the granola in a single layer to ensure even browning.
- Chop almonds with a small chopper, food processor, or a handheld chopper for consistent pieces.
- Almond piece size affects crunch—larger pieces make a crunchier granola.
- Slivered or sliced almonds work fine if you prefer those shapes.
- Substitute honey for maple syrup if you don’t need the recipe to be vegan; the mixture will be stickier and slightly harder to spread.
- This version is intentionally not very sweet; it delivers crunch and flavor with lower added sugar.
- If you must follow a strict gluten-free diet, choose certified gluten-free oats.
- If desired, stir in dried fruit such as raisins or cranberries after baking and cooling.
Questions You May Have
Granola is versatile: eat it by the handful, with milk like cereal, sprinkled over fresh fruit, mixed into Greek yogurt, or used as a topping for smoothie bowls and pancakes.
FODMAPs are types of carbohydrates that can be poorly absorbed in some people, which may cause digestive symptoms for those with IBS.
Chopped walnuts or pumpkin seeds make good alternatives for a similar texture and flavor.
Yes. Honey works in equal measure but won’t be vegan and will make the mixture stickier—press it into the sheet before baking for best results.
After it cools completely, store granola in an airtight container at room temperature for a few weeks. It also freezes well if you want longer storage.
Related Recipes
- Homemade Chunky Granola
- Overnight Oats with Pumpkin
- Bliss Balls
More Easy Recipes
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Did your kids love this granola? Please leave a 5-star rating or write a review in the comments below.
Snap a picture and tag @carrots.and.cookies on Instagram if you share your creation. Enjoy!
📖 Recipe
Low Sugar Granola Recipe
Kristi
Pin Recipe
Equipment
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1 Rimmed baking sheet
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Parchment paper
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1 Mixing bowl
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1 Food chopper (optional)
Ingredients
- 2 ½ cups Rolled oats (Old-Fashioned)
- ⅔ cup Almonds, chopped
- ¼ cup Hemp hearts
- ½ teaspoon Cinnamon
- ⅓ cup Maple syrup (pure)
- 1 teaspoon Vanilla extract
- 2 tablespoon Olive oil (or neutral oil)
Instructions
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Preheat oven to 375°F (190°C).
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Line a large rimmed baking sheet with parchment paper.
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In a mixing bowl, combine the oats, chopped almonds, hemp hearts, and cinnamon. Add maple syrup, vanilla, and olive oil and stir until the dry ingredients are evenly coated.
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Spread the mixture evenly across the prepared baking sheet using the back of a spoon so it covers the surface in a single layer.
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Bake for 15–17 minutes, or until the granola turns a light golden brown. Watch closely to avoid over-browning.
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Remove from the oven and let cool completely on the baking sheet. Once cool, break into pieces and store.
Notes
- Nutrition estimates indicate about 4 grams of sugar per serving for the recipe as written.
- You can use pre-sliced or slivered almonds instead of chopping whole almonds.
- The size of almond pieces affects crunch: larger pieces deliver more crunch.
- If you like dried fruit, stir it in after the granola is fully cooled.
- Honey may replace maple syrup if desired, but the recipe will no longer be vegan and the mixture will be stickier to work with before baking.
- Do not over-bake—remove when golden brown and allow the granola to cool completely to crisp up.
- Store in an airtight container at room temperature for a few weeks, or freeze for longer storage (up to about three months).
*Nutrition facts are estimates and will vary based on the exact ingredients and amounts used.
Nutrition
Calories: 135 kcal
Carbs: 15 g • Protein: 4 g • Fat: 7 g • Sugar: 4 g • Fiber: 2 g