Crunchy maple-nut granola

Prep 15 min
Total 45 min
Makes 13 cups



6 cups
large-flake oats, (630 g)
2 cups
chopped pecans or walnuts, (200 g)
1 cup
shredded unsweetened coconut, (90 g)
1 cup
pepitas, (150 g)
2 tsp
1 tsp
1/2 cup
1/2 cup
honey or maple syrup, (168 g)
2 tsp
1 1/2 cups
dried cranberries, cherries or raisins, (175 g)


  • POSITION racks in top and bottom thirds of oven. Preheat to 325F. Line 2 large rimmed baking sheets with parchment.
  • COMBINE oats with nuts, coconut and pepitas in a very large bowl. Sprinkle with cinnamon and salt. Stir oil with maple syrup and vanilla in a small bowl, then stir into granola until well coated. Divide mixture between prepared sheets and spread out evenly.
  • BAKE in top and bottom thirds of oven, stirring every 12 min and switching sheets halfway through, until light brown and toasted, 30 to 35 min. Transfer to a rack and let stand until cool. Toss with dried fruit. Granola keeps well in an airtight container at room temperature for up to 2 weeks.


Calories 136, Protein 3 g, Carbohydrates 14 g, Fat 8 g, Fibre 2 g, Sodium 47 mg.
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