Maple-Almond Granola


Preparation info

  • Difficulty


  • Makes



Appears in

Healthy in a Hurry

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

  • About

Lightly sweetened with honey and maple syrup, this crunchy fruit-and-nut granola will become a staple in your home. Make a big batch and keep it on hand to sprinkle over low-fat or nonfat milk or yogurt for an easy, wholesome start to the day.


  • canola oil, 2 tsp plus ¼ cup (2 fl oz/60 ml)
  • pure grade-B maple syrup, ½ cup ( oz/170 g)
  • honey, ¼ cup (3 oz/90 g)
  • salt, ¼ tsp
  • rolled oats, 4 cups (12 oz/375 g)
  • almonds, cups (5 oz/155 g), coarsely chopped
  • dried cranberries or currants, ¼ cup (1 oz/30 g)


  1. Preheat oven to 325°F (165°C). Lightly grease a 12-by-15-inch (30-by-38-cm) baking pan with 2 teaspoons oil.
  2. In a large bowl, whisk together ¼ cup oil, maple syrup, honey, and salt. Stir in oats and almonds, mixing to coat them completely. Spread evenly in prepared pan and bake, stirring every 10 minutes, until mixture is golden brown, 30–35 minutes.
  3. Let cool completely, then stir in cranberries. Store granola in an airtight container at room temperature for up to 2 weeks.

per serving 400 calories, 12 g protein, 55 g carbs, 16 g fat (1.5 g saturated fat), 0 mg cholesterol, 7 g fiber, 50 mg sodium