Almond Maple Granola

(8 servings)

  • 3 cups rolled oats
  • 3/4 cup sliced natural almonds
  • 1/4 cup wheat germ
  • 1 (14 ounce) package flaked coconut
  • 1/3 cup unsalted sunflower seeds (optional)
  • 6 Tablespoons pure maple syrup
  • 6 Tablespoons packed dark brown sugar
  • 1/4 cup vegetable oil
  • 2 Tablespoons warm water
  • 1/2 teaspoon salt
  • 1 cup raisins
Preheat the oven to 250 degrees. Lightly grease a cookie sheet with sides, or a large cake pan with cooking spray.

In a large bowl, toss together the oats, almonds, wheat germ, coconut, and sunflower seeds. In a separate bowl, whisk together the maple syrup, brown sugar, oil, water and salt. Pour the liquid over the oat and nut mixture, and stir until evenly coated. Spread out on the prepared cookie sheet. If you want some chunky bits, squeeze some small handfuls into little clumps.

Bake for 1 hour and 15 minutes in the preheated oven, stirring occasionally until evenly toasted. Mix in raisins. Cool and store in an airtight container at room temperature.

The almonds and maple syrup taste great together. Coconuts, sunflower seeds and raisins make this granola extra special. Feel free to play with the ingredients like replacing raisins with another dried fruit.

Mr Breakfast would like to thank Valarie34 for this recipe.

Recipe number 1128. Submitted 11/10/2003.