Maple Almond Granola

Maple Almond Granola

(8 servings)    Printable Version
  • 4 1/2 cups (18 oz) old-fashioned rolled oats (not instant)
  • 3/4 cup shelled & unsalted sunflower seeds
  • 1 1/2 cups slivered raw almonds
  • 2 Tablespoons ground cinnamon
  • 1 1/4 cups pure maple syrup
  • 1/3 cup canola oil
  • 1 cup raisins (or chopped dates)
Nothing too fancy here. Just a good solid granola recipe. I used salted sunflower seeds so I'd have a bit of contrast with the sweet maple syrup. Some may find this granola a tad too sweet. You can cut the maple syrup back to 1 cup if desired. I also added 1 Tablespoon of flour in with the oats as that helps create occasional clusters in the finished granola. This was good as cereal with milk and great as a snack by the handful. (Recipe submitted in 2008. It was tested and photographed in November 2013.)

Maple Almond Granola

How To Make Maple Almond Granola

Preheat oven to 325 degrees. Place the oats, sunflower seeds, almonds and cinnamon in a large bowl and stir to combine. Add the maple syrup and oil, stir together until all the dry ingredients are moistened.

Spread the granola on a large baking sheet. Bake the granola until it begins to brown, approximately 25 minutes, then stir it with a flat spatula. Let the granola continue to bake for 15-20 minutes longer, stirring occasionally, and watching it carefully to be sure it doesn't burn during the last few minutes.

Place the baking sheet on a cooling rack and add the raisins (or dates), stirring to combine. Let cool completely and transfer it to an airtight container or zippered bag.

Making Maple Almond Granola

Note From Recipe Submitter:

The granola can be stored for a month on the shelf or frozen for over 6 months. (You can serve the granola straight from the freezer - it doesn't get hard and thaws immediately when milk is poured on it. A trick to avoid that awful stale granola taste!)

Serving of Maple Almond Granola

A kitchen-tested basic granola that's sweetened with pure maple syrup. Raisins are optional, but recommended.

Mr Breakfast would like to thank HollyMartel for this recipe.

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