I vote for honey. You can use a variety of of flavored honey (orange blossom, wildflower, clover etc.) As far as I know golden syrup only has one taste.
Hello Incognito, Nancy writing from Canada, where I've used Golden Syrup in baking and cooking. Either honey or Golden Syrup will make a fine granola. The maple taste will not be there, but it will still be very good. Partly, it's a matter of taste...one way to choose is whether you prefer the taste of honey or Golden Syrup. Another way is sweetness. I checked a nutrition data base I use, and both honey and Golden Syrup are almost all sugar (carb) whereas honey is 80% (plus or minus). So if you use honey and want to maintain the same sweetness of the original recipe, use about 1.25% amount.
Golden Syrup is thicker and stickier than maple syrup but I'd give it a shot. I'm not sure about whether it is sweeter than the same amount of maple syrup-- I think it probably is--so add in a partial amount at first and (assuming there are no ingredients that shouldn't be eaten raw like eggs or flour in the dough/batter), do a taste test. If you can't do a taste test because of not wanting to consume raw ingredients, then simply use less. Most things can stand to be a bit less sweet.
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Either honey or Golden Syrup will make a fine granola. The maple taste will not be there, but it will still be very good.
Partly, it's a matter of taste...one way to choose is whether you prefer the taste of honey or Golden Syrup.
Another way is sweetness. I checked a nutrition data base I use, and both honey and Golden Syrup are almost all sugar (carb) whereas honey is 80% (plus or minus). So if you use honey and want to maintain the same sweetness of the original recipe, use about 1.25% amount.
Should be: "both maple syrup and Golden Syrup are almost all sugar"