Maple Cinnamon Granola Recipe

Name: Maple Cinnamon Granola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 cups rolled oats, not instant; 1 cup raw hulled sunflower seeds; 1/2 cup unsweetened flaked coconut; 1 1/2 teaspoons ground cinnamon; 3 tablespoons water; 1/2 teaspoon salt; 1 cup maple syrup; 1/3 cup vegetable oil; 1 teaspoon vanilla extract; 2 cups raisins; 2 cups roasted nuts

Servings: persons

10 cups rolled oats, not instant
1 cup raw hulled sunflower seeds
1/2 cup unsweetened flaked coconut
1 1/2 teaspoons ground cinnamon
3 tablespoons water
1/2 teaspoon salt
1 cup maple syrup
1/3 cup vegetable oil
1 teaspoon vanilla extract
2 cups raisins
2 cups roasted nuts

1
Pre-heat the oven to 300* and lightly oil two jelly-roll pans.
2
Combine first 4 ingredients and set aside.
3
Boil water and dissolve the salt.
4
Add the syrup and the oil and simmer.
5
Remove from heat and whisk in the vanilla.
6
Pour over the oats, sunflower seeds, coconut and cinnamon and toss.
7
Bake 45 minutes, stirring at least three times.
8
Cool and add raisins and toasted nuts.

1567

kcal

Calories

Fat

202

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 cups rolled oats, not instant, 1 cup raw hulled sunflower seeds, 1/2 cup unsweetened flaked coconut, 1 1/2 teaspoons ground cinnamon, and more.

Yes, Maple Cinnamon Granola falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Maple Cinnamon Granola

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