Low-Fat Vanilla Maple Granola

The Perfect Pantry Staple

This low-fat vanilla maple granola is a staple in my home. For my husband, it is normally a midnight (or midday) snack accompanied with some milk. And for me, it is the crunchy topping I deem an absolute essential on my nightly teacup of ice cream (it’s the little luxuries that make life worth living). It is also perfect on smoothies, with yogurt, gifted in a mason jar, or in the variety of imaginative ways explained here by Food & Wine.

A Treasured Commodity

Given its delicious, crunchy, and healthy (if you skip the 9 cups of butter in some recipes) nature, it is no wonder that granola has historically been a treasured commodity in my family. I mentioned this story in my last granola post, but my dad used to make a batch of granola and hide it under my bed so my mom wouldn’t steal it. Today, however, we are moving up and trying to live with a mindset of abundance. Namely, this is remembering that I can always whip up another batch and that hiding food under beds is not the vibe we are trying to embody.

Easy to Make, Easy to Store!

Not only is this granola recipe easy to make, but it is also easy to keep for later. I throw half in the freezer so it stays fresh and is always on hand. You can also add any dried fruit you wish after it cools. If you don’t like cashews, feel free to substitute them with the nut of your preference as well (but really, who could possibly not love the cashew!?)

Now onto the goodness – the low-fat vanilla maple granola recipe! A quick note, I don’t like granola very sweet. If you do, feel free to amp up the brown sugar by 1/4 cup. You can also play around with the spices and make it your own! Please share any yummy variations you make in the comments. ♥️

Low-Fat Vanilla Maple Granola

A healthy, no-oil added granola recipe that is easy to make and freezable.

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins

Servings: 18 1/2 cup servings | Calories: 212 kcal


  • 8 cups old-fashioned oats

  • 1 cup cashews, roughly chopped (can sub with nut of your choice)

  • 2 tsp cinnamon

  • 1 cup packed brown sugar (add 1/4 cup if you want it sweeter)

  • 1/2 cup water

  • 1 tsp salt

  • 1 tsp vanilla extract

  • 1 tsp maple extract


  1. Preheat the oven to 350 F. Line 2 baking trays with parchment paper or silpats.

  2. In a large bowl, stir together oats, cashews and cinnamon.Combine water, brown sugar and salt in a microwavable container. Warm on high for 1-2 minutes or until the sugar dissolves. Remove from the microwave and stir until the sugar is completely dissolved. Then stir in the vanilla and maple extracts.

  3. Add the brown sugar mixture to the oats and stir until they are evenly coated.

  4. Spread the granola evenly on the two prepared baking trays.

  5. Bake for 20 minutes, stirring after 10. Then lower the oven to 300 F and bake for 5-10 more minutes, or until golden and crunchy. (If the granola is browning too quickly before getting crispy, just turn the oven off and let the granola sit with the oven door closed until it crisps up, checking every 5 minutes or so).

  6. Let the granola cool completely on the trays before transferring to an airtight container for storage.

  7. Feel free to add a cup of your favorite dried fruit once the granola is fully cool.


This is adapted from a recipe by Taste of Home. 

The calorie count is just an estimate using an online nutrition calculator.


Buen Provecho!

♡ Elena