If you love granola with serious crunch, generous clusters, and just the right amount of natural sweetness, you’re in the right place. In this post, you’ll find a maple-sweetened ancient grain granola designed for yogurt bowls, meal prep, and effortless hosting – plus all the tips that make it reliably crisp every time.

Granola is one of those quiet kitchen staples that does a lot of heavy lifting (at least in our household). It turns yogurt into a meal, makes fruit feel finished, and adds texture without much effort. This crunchy ancient grain granola is the version I keep on hand when I want something nourishing, pantry-friendly, and genuinely enjoyable to eat.

It’s inspired by the texture people love in store-bought ancient grain granolas, but made at home with simple ingredients, maple syrup, and a technique that creates those bakery-style clusters. No flaxseed meal, no sliced nuts – just clean flavor and dependable crunch.

WHAT TO EXPECT IN THIS POST

• Why You’ll Love This Recipe
• Ingredients
• Equipment
• Step-By-Step Instructions
• How to Get Extra Crunchy Clusters
• Make-Ahead & Storage Tips
• Frequently Asked Questions
• Hosting Tips
• Other Recipes You’ll Love
• Recipe Card

WHY YOU’LL LOVE THIS RECIPE

• Big, crisp clusters without refined sugar
• Naturally sweetened with maple syrup
• Made with ancient grains for texture
• Easy to prep ahead for the week
• Perfect for yogurt bowls, fruit, or grazing boards

INGREDIENTS

• 2 cups gluten-free rolled oats
• 1/2 cup puffed brown rice cereal
• 1/4 cup shredded coconut
• 1/4 cup raw pumpkin seeds
• 2 tablespoons chia seeds
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• 1/4 cup melted coconut oil
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1 whipped egg white (secret ingredient for crunch)

EQUIPMENT

• Large mixing bowl
• Whisk
• Spatula
• Rimmed baking sheet
• Unbleached parchment paper

STEP-BY-STEP INSTRUCTIONS

1. Preheat your oven to 325℉ and line a rimmed baking sheet with parchment paper.
2. In a large bowl, combine the oats, puffed grains, shredded coconut, pumpkin seeds, chia seeds, cinnamon, and sea salt. Stir until evenly mixed.
3. Add melted coconut oil, maple syrup, and vanilla extract. Stir until everything is fully coated.
4. Gently fold in the whipped egg white, being careful not to deflate it too much.
5. Transfer the mixture to the prepared baking sheet and press it firmly into an even layer. This step is key for clusters.
6. Bake for 25 – 30 minutes, rotating the pan halfway through. Do not stir.
7. Remove from the oven when the granola is lightly golden and fragrant. Let it cool completely on the pan before breaking into clusters.

HOW TO GET EXTRA CRUNCHY CLUSTERS

• Press the granola firmly before baking – loose granola won’t cluster.
• Bake low and slow at 325℉ to avoid buring.
• Let it cool fully before touching it. The crunch develops as it cools.

MAKE-AHEAD & STORAGE TIPS

Store the cooled granola in an airtight container at room temperature for up to 10 days. For longer storage, keep it in the freezer and pull from it as needed.

FREQUENTLY ASKED QUESTIONS

HOSTING TIPS

Set out a simple yogurt-and-granola bar for brunch or overnight guests. Offer Greek yogurt, seasonal fruit, this granola, and honey or nut butter so everyone can build their own bowl without extra prep.

OTHER RECIPES YOU’LL LOVE

• Gluten-Free Berry Crumble Bars
• Gluten-Free Chocolate Chip Banana Bread
• Sweet Potato Biscuits with Whipped Maple Butter
• Gluten-Free Buttermilk Pancakes
• Gluten-Free Buttermilk Waffles
• Coconut Chocolate Chip Protein Bites
• Brownie Batter Protein Bites
• Cinnamon Roll Protein Bites
• Maple Pecan Protein Bites
• Tiramisu Protein Bites
• Chocolate Sea Salt Protein Bites
• Gluten-Free Flaky Biscuits (No Buttermilk)

Print