Crunchy Maple Granola



Crunchy Maple GranolaIngredients

  • 3 cups old-fashioned rolled oats
  • 1 cup whole natural almonds, coarsely chopped
  • Cooking spray
  • 1/4 cup canola oil or butter substitute
  • 1/4 cup maple syrup
  • 1/2 cup sweetened dried cranberries, raisins or blueberries
  • 1/4 cup sunflower seed kernels 


  1. Preheat oven to 350°.
  2. Place oats and almonds in a 13 x 9–inch metal baking pan coated with cooking spray. Combine oil and syrup in a small saucepan over low heat; cook 3 to 5 minutes, stirring to combine. Pour mixture over oat mixture; toss to coat.
  3. Bake at 350° for 10 minutes; stir. Bake an additional 10 minutes. Add cranberries; bake an additional 6 minutes or until golden brown. Cool completely in pan. Stir in sunflower seed kernels.
  4. Transfer granola to an airtight container. Store up to two weeks.

Makes 20 servings.

Our recipes can be part of a well-balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided.