Maple Almond Granola


  • 4 ½ cups (18 ounces) old-fashioned rolled oats (not instant)
  • ¾ cup (3 ounces) shelled, raw, unsalted sunflower seeds
  • 1 ½ cups slivered or coarsely chopped raw almonds
  • 2 Tbsp. ground cinnamon
  • 1 ¼ cups pure maple syrup, preferably Grade A Dark Amber
  • 1/3 cup canola oil
  • 1 cup raisins


  1. Position a rack in the center of the oven and preheat the oven to 325 degrees.
  2. 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.
  3. Spread the granola on a roughly 12 by 17 inch rimmed baking sheet. Bake the granola until it begins to brown, about 25 minutes. Stir mixture with a flat spatula. Let the granola continue to bake until it is light golden brown, dry and fragrant, 15 to 20 minutes longer. Stir the mixture at least once more as it bakes and watch it carefully during the final minutes because it can burn quickly.
  4. Place the baking sheet on a cooling rack, add the raisins and stir to combine. Let the granola cool completely. Transfer the granola to an airtight container. It can be stored at room temperature for up to 1 month or frozen for up to 6 months. You can serve the granola straight from the freezer. It doesn’t get hard and it thaws almost instantly – just pour on some milk and enjoy.

(If you want to avoid washing a bowl, place the ingredients directly on the baking sheet and mix them with your hands. Recipe makes about 8 cups.)