Amy M. * Maple Almond Granola

maple almond granola

Amy: “I’m kind of crunchy granola, so this recipe represents me! Also, my whole family loves it and it makes a great gift. Over the years, I’ve adjusted it to our taste and made it healthier.”

There are few things in life more satisfying than homemade, crunchy, maple-kissed granola. Here, delightful golden clusters come packed with old-fashioned oats, toasted slivered almonds, plump dried cranberries, nutty (and nutritious) wheat germ, and a whisper of brown sugar for a just-right sweetness. Drenched in milk, scooped up by the handful, or sprinkled atop ice cream, there is no wrong way to eat it. And while granola may be more traditionally a breakfast treat, it also makes for an energizing snack and — on occasion — a delicious, impromptu brinner. Why not?!

Three Quick Questions…and Amy’s Answers

It’s your last meal. What do you have?

Chocolate mocha brownies, dark chocolate-covered almonds, and warm chocolate chip cookies.

Your kitchen is burning down. What’s the one thing you grab?

The fire extinguisher!

Do you have a favorite cookbook?

The Moosewood Cookbook, by Molly Katzen. I knew Molly before she was a famous cookbook author, when she started The Moosewood Restaurant in Ithaca, New York. I was a college student, and loved to eat at her restaurant because the food was so healthy, different, delicious and reasonably priced. My Moosewood Cookbook is well worn, as I love to cook and eat vegetarian food.

Maple Almond Granola
Prep time: 
Cook time: 
Total time: 
Serves: 6
Nutty, crunchy, maple-kissed granola.
  • 3 cups old-fashioned oats
  • ¾ cup wheat germ
  • 3 tbsp dark brown sugar
  • ¼ tsp salt
  • ¾ cup slivered almonds, chopped pecans, or
  • a combination of the two
  • ¼ cup real maple syrup
  • ¼ cup vegetable or canola oil
  • 1½ tbsp water
  • ½ cup dried cranberries, raisins, or
  • a combination of the two
  1. Adjust oven rack to middle position and pre-heat oven to 325°F. Line a baking sheet with parchment paper or aluminum foil. In a large bowl, mix together oats, wheat germ, brown sugar, salt and almonds.
  2. In a small saucepan, bring maple syrup, oil and water to a simmer over low heat. Drizzle over oat mixture, and stir to combine well. Working a small handful at a time, squeeze mixture to form small clumps, placing them on prepared baking sheet as you go. (Don't worry if all of it doesn't form clumps.) Bake for 25-35 minutes, stirring once halfway through. When granola has reached your desired level of crunch/goldenness, remove from oven. Allow to cool, then mix in the dried cranberries and raisins. Granola can be stored in a ziplock bag or airtight container for up to two weeks.


  • I love the aroma of granola baking in the oven- sweet and nutty. Looking forward to trying Amy’s recipe!

    • Kathryn

      Me tooooo! A batch of granola makes everything smell so homey.

  • I’ve been saying for months that I need to make my own granola. This looks wonderful!

    • Kathryn

      I said the same thing about granola for the longest time. It’s so easy, though! It could very well become a habit.

  • I love making granola at home and I like really crunchy granola. This recipe is very similar to mine. My grandchildren are coming to visit this weekend, so I’ll definitely try it!

    • Kathryn

      Lucky grandchildren!! Let me know how it goes 🙂

  • I love granola for breakfast. I make my own as well.

    I use similar the ingredients except I use honey instead of maple syrup and I add dried blueberries. Lovely post.

    Thanks for sharing.

    • Kathryn

      Ooh, dried blueberries, that sounds delicious! I might have to try that next time. Thanks for visiting, Esther!