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Almond Maple Granola

Almond Maple Granola


"This granola is good and crunchy with lots of sweet flavor, thanks to the pure maple syrup and dark brown sugar. It uses a lot less oil than some granola recipes. Can be made 1 week ahead."
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1 h 35 m servings 422 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 422 kcal
  • 21%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 57.9g
  • 19%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet with sides, or a large cake pan with cooking spray.
  2. In a large bowl, toss together the oats, almonds, wheat germ, coconut, and sunflower seeds. In a separate bowl, whisk together the maple syrup, brown sugar, oil, water and salt. Pour the liquid over the oat and nut mixture, and stir until evenly coated. Spread out on the prepared cookie sheet. If you want some chunky bits, squeeze some small handfuls into little clumps.
  3. Bake for 1 hour and 15 minutes in the preheated oven, stirring occasionally until evenly toasted. Mix in raisins. Cool, and store in an airtight container at room temperature.

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Read all reviews 138
  1. 161 Ratings

Most helpful positive review

This is the best friggin' granola this side of the country. I didn't add the oil because I didn't want my granola tasting like olives but this recipe still spanked. Also, don't make granola, set...

Most helpful critical review

Wasn't a very good recipe at all...i tried it twice ... important to use REAL maple syrup... where are the almonds in this recipe?? also must CONSTANTLY stir the granola so it doesnt burn..blah....

Most helpful
Most positive
Least positive

This is the best friggin' granola this side of the country. I didn't add the oil because I didn't want my granola tasting like olives but this recipe still spanked. Also, don't make granola, set...

UPDATE: I've made this many times now and always omit the brown sugar and it's sweet enough for me; I omit the raisins too. 11/03/06: I've been making my own granola for years, but decided to t...

Very good granola! My mom made some for Xmas this pasy year (different recipe)and put them in decorated jars and gave as gifts! The jars leftover, she gave to me, which I used for breakfast (wit...

If I could give this 10 stars I would. I used milled flax seed instead of wheat germ, sliced almonds, and after reading What a Dish's review--a 7 oz can of coconut and 4 T of brown sugar, and I ...

I heard a lot about this granola, and I must say it lived up to the hype! After reading all the helpful reviews I made a couple of changes to my batch. I used freshly ground flax seed instead ...

i have made this a couple times now and absolutly love it! have made it the recipe way then have made it with my own variations. I have added dried cherries, crasins, pumpkin seeds, soy nuts, an...

I followed this recipe as written, using dried cherries instead of raisins because I think cherries and almonds are a match made in heaven! - Excellent flavor and very easy to prepare, but only ...

This is fantastic and so versatile. I used whole raw almonds because I think slivered would just disappear and I love the bigger crunch of whole almonds. I also used craisins instead of raisin...

This recipe turned out wonderfully for me, though I am still wondering where the almonds are! We toasted in the oven for 45 minutes then stirred gently and returned to oven for another 25 minute...

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