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Maple-Nut Granola

October 12, 2010

The best home-made granola I ever ate was in Hawaii, a few years back. Since then, I’ve been wanting to make my own. And I finally did! This maple-nut recipe is so tasty, I almost ate it all before I could snap a photo of it. Seriously. Sprinkle it on ice cream, mix it in a Fruit & Yogurt Parfait, or pour milk over it and enjoy! I found this recipe in Eating Well magazine (so it must be good, right??).

5 cups old-fashioned rolled oats
1 cup unsweetened coconut flakes
1 cup  pecans, coarsely chopped
1/2 cup almonds, sliced
1/2 cup light brown sugar
1/3 cup unsalted pumpkin seeds
1/3 cup unsalted sunflower seeds
2 Tablespoons sesame seeds
1/2 cup pure maple syrup
1/2 cup water
1/4 cup canola oil
1/2 cup dried cranberries
1/2 cup raisins


  • Pre heat oven to 275 degrees F.
  • Combine oats, coconut, almonds, pecans, brown sugar, pumpkin seeds, sunflower seeds and sesame seeds in a large bowl.
  • Separately, whisk together syrup, water and oil in a  large measuring cup
  • Pour syrup mixture over the oat mixture.
  • Stir until well combined.
  • Spread mixture into a large (12 x 15-inch) rimmed baking sheet.
  • Bake 45 minutes.
  • Remove from oven, stir, and continue baking until golden brown and beginning to crisp, about 45 minutes more.
  • When done baking, stir in cranberries and raisins.
  • Let cool completely before storing. Store tightly covered, for up to two weeks.
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One Response to “ Maple-Nut Granola ”

  1. Jennifer on October 13, 2010 at 10:37 pm

    This sounds so good! I’ve been making granola for years and spent ages adapting my mom’s recipe (very 70s: lots of wheat germ and bran). The final result is almost identical to yours! I stumbled on using maple syrup after years of experimenting with other sweeteners, and I haven’t looked back since. It’s the best! I usually make a triple batch because everyone gobbles it up so fast. I think you’ve inspired me to bake some granola tomorrow!

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