Crunchy maple-nut granola


  • Prep Time15 mins
  • Total Time45 mins
  • Makes13 cups
Crunchy maple-nut granola

Crunchy maple-nut granola. (Photo, Sian Richards.)

Chatelaine Triple Tested

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.


  • 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)


  • 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.