Maple Nut Granola #SundaySupper
Author: Susan Palmer
I used quick-cooking oats for my granola because that was what I had on hand, most granolas are made with rolled oats. Quick-cooking oats produce a granola that is smaller in texture, I personally like it, but go with your preference. Also, if you are using toasted nuts, I suggest reducing the cooking time by about 10 minutes.
  • 3½ cups quick-cooking or rolled oats
  • ¾ cup cashews, roughly chopped
  • ½ cup pecans, roughly chopped
  • ½ cup walnuts, roughly chopped
  • ½ cup sunflower seeds
  • ½ cup dried sweetened cranberries
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ½ cup pure maple syrup
  • ¼ cup light brown sugar, packed
  • ¼ cup vegetable oil
  1. Pre-heat your oven to 350 degrees F. and have a half-sheet sized baking sheet nearby.
  2. In a large bowl, mix together the oats, nuts, sunflower seeds, cranberries, salt, cinnamon and nutmeg.
  3. In a small bowl, mix together the maple syrup, brown sugar, and vegetable oil. Pour the wet ingredients over the dry making sure everything is fully coated.
  4. Pour the granola onto the baking sheet and with the back of a wooden spoon, spread in an even layer.
  5. Bake for 40 minutes, stirring about halfway through, or until the granola is a nice golden brown color.
  6. Remove from the oven and stir once more. Let cool before storing in an airtight container.
Recipe by The Girl in the Little Red Kitchen at