Maple Granola

From  Julie Van Rosendaal

2014 Mar/Apr

Homemade granola is a snap to make. Toss any combination of oats, nuts and seeds with enough maple syrup to let it clump together, then spread out on a baking sheet and bake until crisp. It will keep stored in jars for months.


  • 5 c. old-fashioned (large flake) oats
  • 1 c. sliced or slivered almonds, pecans, walnuts, hazelnuts or a combination
  • 1/2 c. seeds, such as pumpkin, sesame, sunflower or flax
  • 1/2 c. cup shredded coconut (optional)
  • 2 t. cinnamon
  • 1/4 t. salt
  • 1/4 c. canola oil
  • 3/4 c. maple syrup
  • 1 t. vanilla, maple or coconut extract
  • 1/2-1 c. dried cranberries, raisins, slivered apricots or other dried fruit


Preheat the oven to 325°F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. In a large bowl, mix the oats, nuts, seeds, coconut, cinnamon and salt. Drizzle with oil, syrup and vanilla and stir until well coated.

Spread the mixture out onto the baking sheet and bake for 30 minutes, stirring once or twice, until golden and crisp. Remove from the oven and stir in the dried fruit. Let the granola cool completely before storing in jars or airtight containers. Makes about 7 cups.