Crunchy Maple Granola

Crunchy Maple Granola Recipe
Oxmoor House
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.



Serves 19 (serving size: 1/4 cup)
Total time: 39 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-On: 13 Minutes
Total: 39 Minutes

Nutritional 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


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


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.


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