Nutrition per serving may change if servings are adjusted.
5 cups old-fashioned rolled oats
1 cup unsweetened coconut chips, (see Ingredient Note) or flakes
½ cup sliced almonds
½ cup coarsely chopped pecans
½ cup light brown sugar
⅓ cup unsalted pumpkin seeds
⅓ cup unsalted sunflower seeds
½ cup pure maple syrup
½ cup water
¼ cup canola oil
½ cup dried cranberries
½ cup raisins
Preheat oven to 275°F.
Combine oats, coconut, almonds, pecans, brown sugar, pumpkin seeds and sunflower seeds in a large bowl. Combine syrup, water and oil in a medium bowl or large measuring cup and pour over the oat mixture; stir until well combined. Spread the mixture into a large (12-by-15-inch) roasting pan or large rimmed baking sheet.
Bake for 45 minutes. Remove from the oven, stir, and continue baking until golden brown and beginning to crisp, about 45 minutes more. Stir in cranberries and raisins. Let cool completely before storing.
Make Ahead Tip: Store in an airtight container for up to 2 weeks.
Ingredient note: Large thin flakes of dried coconut called coconut chips make attractive garnishes. Find them in the produce section of large supermarkets or at melissas.com.
People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
251 calories;12 g fat(3 g sat); 4 g fiber; 32 g carbohydrates; 6 g protein; 7 mcg folate; 0 mg cholesterol; 15 g sugars; 12 g added sugars; 2 IU vitamin A; 0 mg vitamin C; 31 mg calcium; 2 mg iron; 4 mg sodium; 112 mg potassium
This is the best granola I've ever made! Thank you for the recipe. - Chase
February 05, 2018
We love this granola. I just changed the maple syrup for Monk fruit maple flavored syrup ( sugar 0) . With yogurt is delicious. Great breakfast or snack.
August 17, 2017
By: Berentha Crowder
This is an awesome recipe and turns out great every time. Instead of pumpkin and sunflower seeds, I used pecans and/or cashews. Also for those who need to watch their sugar, I used Agave Nectar instead of the maple syrup. After this recipe, why purchase store-bought granola when you can customize your own.
February 06, 2017
Delicious and easy! Will make again.
January 14, 2017
It is delicious and the whole family loves it. I omitted pumpkin seeds because I am not a fan and just added a little more sunflower seeds instead. I didn't need to bake it as long in my oven either.
August 15, 2016
By: Jessica Phillips
My go to granola recipe. I make this as the recipe states Everytime. It turns out perfect. Thanks for the awesome recipe.
April 19, 2016
By: EatingWell User
Maple Nut Granola
One of the best healthy granolas I have ever made. I will use this recipe when I make granola. It is very tasty and healthy with all the great healthy ingredients such as seeds and nuts. I, like fellow reviewers, did not include the brown sugar. I found the recipe was sweet enough with the recommended maple syrup in the recipe and did not need the brown sugar. I did not have coconut chips and only had unsweetened shredded coconut. I added the unsweetened shredded coconut at the very end of the cooking time and ensured it did not burn. Although the recipe indicates a 1/2 cup serving I try to only enjoy it one tablespoon at a time in my yogurt or add it to my cereal. This is definitely a keeper.
Pros: Easy with Available Ingredients in Most Pantries
December 19, 2015
By: EatingWell User
BEST granola recipe EVER!
So easy, so delicious! I add whatever nut/seed combination found in the pantry/freezer and it's always great!
April 19, 2015
By: EatingWell User
Easy and great tasting!
Made this for the first time. I halved the maple syrup and the brown sugar since I prefer granola less sweet. For the nuts, I only used almonds and did not put any of the coconut in it. I did add some hemp hearts.
Will make this again and add something different. I love the versatility of this recipe!
Pros: Fast to put together, easy