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Maple Cinnamon Granola


By: Kara Parnell

I can't get enough of this stuff!

I find myself looking for excuses to eat another bowl of this delicious Maple Cinnamon Granola, and that's okay, because this recipe makes 20 cups of the good stuff! That's plenty for a good supply in the pantry, and a bag in the freezer to save for later. I also feel pretty good about pouring a second bowl, because this granola is loaded with vitamins and nutrients. Did you know that not only are oats a great source of fibre, they also contain Manganese, Phosphorus, Magnesium, Copper, Iron, Zinc, Folate, and vitamins B1 and B5? Not too shabby for the humble oat! Add the nuts and seeds for a good dose of protein and healthy fats, and the dried fruit for vitamin C, A, and Potassium, and you've got a seriously healthy way to start your day. 

This fabulous granola is wonderful for a filling breakfast cereal with a little milk, and some fresh berries. I love to throw it on top of my favourite yogurt for a serious flavour and texture boost and to be perfectly honest, I've been known to throw a handful straight into my mouth right out of the container, for a quick energy boost snack.


Photo Source: amy'

Servings: 20 Cups

Prep time: 00:15

Cook time: 00:45


  • 10 C. rolled oats
  • 1 C. wheat germ
  • 1 C. shredded, sweetened coconut
  • 2 C. raw sunflower seeds
  • 2 1/2 C. chopped almonds, pecans, or walnuts, (or a mix of all 3!)
  • 1 C. coconut sugar
  • 1/2 C. maple syrup
  • 1 1/2 C. water
  • 1 C. Coconut oil
  • 1 C. honey or maple syrup
  • 1 1/2 tsp. salt
  • 1 T. cinnamon
  • 2 tsp. vanilla
  • 2 C. raisins, dried cranberries, or dried cherries


  1. Preheat oven to 160 C.
  2. In a large bowl, combine oats, wheat germ, coconut, sunflower seeds, and nuts. Mix well and set aside.
  3. In a large saucepan, combine coconut sugar, syrup, water, oil, honey, salt, cinnamon, and vanilla. Heat on medium heat, just until the sugar is dissolved, and the mixture begins to boil.
  4. Pour sugar mixture over the dry ingredients, and stir until well combined.
  5. Pour onto a greased baking sheet and spread into an even layer.
  6. Bake for 45 minutes, stirring every 10 to 15 minutes.
  7. Let cool, then add the raisins or other dried fruit.
  8. Store in an airtight container and use within 6 months.

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