Crunchy Maple-Nut Granola
24
- Prep Time15 min
- Total Time45 min
- Makes13 cups
(Photo: Sian Richards)
Make the most important meal of the day extra special with the world's best breakfast. Dress up paper bags with foraged festive boughs and decorative washi tape.
Ingredients
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 cinnamon
1 tsp salt
1/2 cup canola oil
1/2 cup honey or maple syrup, (168 g)
2 tsp vanilla
1 1/2 cups dried cranberries, cherries or raisins, (175 g)
Instructions
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.
Nutrition (per ¼ cup)
Calories 136, Protein 3g, Carbohydrates 14g, Fat 8g, Fibre 2g, Sodium 47mg.
Get more of our best oat recipes.
Get more of our best maple syrup recipes.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.