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Crunchy Maple Granola

Oxmoor House
Hands-On time 13 mins
Total time 39 mins
Yield Serves 19 (serving size: 1/4 cup)
Think of this granola as a topping rather than a cereal.  Instead of getting your kids all hopped-up on a full bowl  (it’s loaded with delicious maple syrup), sprinkle it over yogurt with fresh blueberries or raspberries on top. You’ll still get the wonderful taste of the granola and the health benefits of the oats without too much sugar. 


  • 3 cups old-fashioned rolled oats
  • 1 cup whole natural almonds, coarsely chopped
  • Cooking spray
  • 1/4 cup unsalted butter
  • 1/4 cup maple syrup
  • 1/2 cup sweetened dried cranberries
  • 1/4 cup sunflower seed kernels

Nutrition Information

  • calories 143
  • caloriesfromfat 0.0 %
  • fat 8.1 g
  • satfat 2.1 g
  • monofat 3.6 g
  • polyfat 1.8 g
  • protein 3.6 g
  • carbohydrate 16 g
  • fiber 2.5 g
  • cholesterol 6 mg
  • iron 1 mg
  • sodium 1 mg
  • calcium 25 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place oats and almonds in a 13 x 9–inch metal baking pan coated with cooking spray. Combine butter and syrup in a small saucepan over low heat; cook 5 minutes or until butter melts, stirring to combine. Pour butter mixture over oat mixture; toss to coat.

  3. Bake at 350° for 10 minutes; stir. Bake an additional 10 minutes. Add cranberries; bake an additional 6 minutes or until golden brown. Cool completely in pan. Stir in sunflower seed kernels. Transfer granola to an airtight container. Store up to two weeks.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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