I love making homemade granola; it is so simple, the results taste far better than store-bought, and it makes your home smell marvelous! This easy maple almond granola recipe is similar to the one I make, but it is from the Food to Live By: The Earthbound Farm Organic Cookbook, by Myra Goodman.
Special Diet Notes: Maple Almond Granola
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
- 4-1/2 cups (18 ounces) old-fashioned rolled oats (not instant) [use GF oats for gluten-free]
- ¾ cup (3 ounces) raw sunflower seeds
- 1-1/2 cups coarsely chopped raw almonds
- 2 tablespoons ground cinnamon
- 1-1/4 cups pure maple syrup, preferably Grade A dark amber
- ⅓ cup non-GMO canola oil
- 1 cup raisins
- Position a rack in the center of the oven and preheat to 325 degrees F.
- Place the oats, sunflower seeds, almonds, and cinnamon in a large bowl and stir to combine. Add the maple syrup and oil, and stir until all the dry ingredients are moistened.
- Spread the granola on a 17 x 12 x 1-inch rimmed baking sheet. Bake until the granola begins to brown, about 25 minutes. Stir the granola with a flat spatula and continue to cook until it’s light golden brown, dry, and fragrant, about 15 to 20 minutes more. Stir the granola at least once more, and watch it carefully during the final minutes because it can burn quickly.
- Place the baking sheet on a cooling rack. Add the raisins and stir to combine, then allow the granola to cool completely. Transfer the granola to an airtight container and store at room temperature for up to 1 month, or in the freezer for up to 3 months.