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Maple Granola

Eve is our friend who knows everything about eating right. In this recipe she replaced the 1/3 cup honey with 1/4 cup maple brown sugar. A healthy alternative for people who can't eat honey, and I think, a much better tasting granola cereal. Grade A is a marketing gimmick. Folks in the know use Grade B for richer flavor. For the nuts we prefer Pepitas (sunflower seeds), but you can use whatever you like.

Prep time: 10 min
Cook time: 45 min
Total time: 55 min

Yield: 3 Cups


  • 3 Cups Rolled oats (not instant)
  • 3 Tbs Packed light brown sugar
  • 1/2 Tsp Ground cinnamon
  • 1/4 Tsp kosher salt
  • 1/4 Cup Grade B maple syrup
  • 1/4 Cup Vegetable oil
  • 1 Tsp Vanilla extract
  • 1/2 Cup Small-dice dried fruit
  • 1/2 Cup coarsely chopped raw or toasted nuts or seeds


    1. Heat the oven to 300°F and arrange a rack in the middle.
    2. Place the oats, brown sugar, cinnamon, and salt in a large bowl and stir to combine; set aside. 
    3. Place the maple syrup, oil, and vanilla in a small bowl and stir to combine. Pour over the oat mixture and mix until the oats are thoroughly coated. 
    4. Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 5 to 15 minutes more. 
    5. Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally, about 20 minutes. (Note: It will harden as it cools.) 
    6. Add the fruit and nuts or seeds to the baking sheet and toss to combine.
    Store the granola in an airtight container for up to 2 weeks.
                Chef Eve Garadis