Nutty Maple Granola

Serving size:
 3 Quarts


    • 6 c
    • rolled oats (old-fashioned)
    • 2 1⁄2 c
    • coconut flakes (unsweetened)
    • 3 1⁄2 c
    • nuts (use almonds, walnuts, hazelnuts, chop if you like )
    • 1 1⁄2 t
    • salt
    • 1 c
    • maple syrup
1 hour
Ready in
1 hour


Making granola is easier than you might think, and it's so satisfying to have jars of the homemade stuff in your pantry. In this version, nuts and oats are lightly coated in olive oil and maple syrup, which results in a deep and complex flavor.

Adapted from


Place oven racks in the upper and lower thirds of the oven. Preheat to 300˚F. Line 2 rimmed baking sheets with parchment.

Combine the rolled oats, coconut flakes, nuts, and salt in a large bowl. Stir well. Add the maple syrup and olive oil, and stir well until evenly coated. Spread the mixture evenly onto the two prepared pans. Bake, stirring occasionally, and rotating the pans twice during the cooking time, until the granola is golden-brown and the coconut flakes are toasted, about 40 minutes.

Allow the granola to cool in the pans completely, then transfer to sealed containers. Enjoy with milk or plain yogurt, or by the handful. Will keep at least 2 weeks at room temperature.


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