I actually use this honey in place of maple syrup pretty often for like waffles and whatnot so I can imagine it would work the other way all the same
this post was submitted on 30 May 2025
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Yes and it is great. Personally I use a mixture of both
....can I get that granola recipe? That sounds fantastic.
Bump. I also want it.
For my granola I do a 50/50 mix of honey and maple syrup. It’s so good.
Is it like pure maple syrup or the cheaper kind that's actually thick? The pure kind might not have enough sugar or viscosity to work as a binder the way honey does. But something like Mrs. Butterworth's would totally work.
Wait really? Butterworth is more like honey than maple syrup?
I guess butterworth is just flavored HFCS.
The pure maple syrup is just really runny and not nearly as thick and sticky which might not work for this specific application. Another alternative would be molasses.
I made some once with pure maple syrup and yes it was kind of under-clumped, but the flavour was off the wall delicious.
Short answer, yes. Long answer, honey contains less liquid than maple syrup while being sweeter. This matters far more when baking than anything else so you should be fine in coating the granola with maple syrup instead of honey. That said, since it's more liquid than honey, you may have to add something to stabilize it like a pinch of starch, though I'm not sure that's truly necessary in this application.
Thanks. As for the liquidity thing, I actually mix the honey with oil and cocoa powder, making it liquid anyways. I think I'll be fine if I put maybe a lil bit more cocoa than usual.
But if honey is sweeter than syrup, should I put in a little more syrup than the one dl to keep the taste?
You could, or add in some sugar. My experience with this kind of substitution is mostly in baking where volumes and ratios are far more important. In this application, it's a little more loosey goosey, so I'd say try a 1:1 swap and if it's not sweet enough, use more next time or toss a lil sugar on it.
For many recipes that call for sugar as a flavoring agent (as opposed to recipes that require it for structure like hard candy, toffee, peanut brittle, caramel or crunchy cookies, etc.) I find that I can halve the amount of sugar it calls for and it tastes fine to me...and I do like sweets. I'm starting to agree with GBBO that American recipes are far too sweet and just don't need it, but to each their own.
HAS SCIENCE GONE TOO FAR??!?! idk, i'm just bakin stuff i like man...
I actually don't like sweets and only make em for the boyfriend who loooooooves sweet food.
...I've also tried this and it doesn't work for him. Dude loves his sweets. He can notice in cookies, in breaks, in cakes, in custards, even if I try to mask it by adding fruits.
He's very salt sensitive tho. And I love salt. So I've figured out that I can usually cut the amount of salt in dishes (not baked goods, they need the salt that King Arthur Flour says they need) in half and add a quarter of MSG at the end (it reacts poorly to heat, I'm told) and it usually turns out better. This is especially good with veggies that aren't as fresh as you wish they were. A lil MSG at the end of the cook really brings them back to life.
The entire country of Canada approves. Whether it'll work is unknown, though.