Earthbound Farm’s Famous Maple Granola Recipe

I love making homemade granola. It’s so simple, the results taste far better than store-bought, and it makes your home smell marvelous! This dairy-free maple granola recipe is certainly no exception. It was created by the founder of Earthbound Farms, Myra Goodman. She first began selling this rich, warm granola at their farm stand in the 1990s, where it quickly became a customer favorite.

Why You’ll Love this Maple Granola Recipe

• Purely Maple Sweetened: There are no refined sweeteners in this natural maple delight.
• Perfectly Crispy: Maple syrup and oil help the oats, nuts, and seeds cling to one another and bake up to a beautiful golden hue with a gentle crunch.
• Simple Ingredients: This is an easy pantry recipe that uses everyday ingredients.
• Low-Sodium: Unlike most granola recipe creators, Myra skips the added salt.
• Versatile: The maple syrup and the ingredient ratio are non-negotiable, but there are many variations you can enjoy based on taste and what you have on hand!

Ingredient Notes & Options

• Oats: Myra uses classic, rolled oats. You can use part quick oats if you want bigger clusters. But do not use instant oats or steel cut oats.
• Almonds & Sunflower Seeds: You can certainly substitute other nuts and seeds. I really enjoy cashews and pecans with maple syrup. Coconut flakes actually go well, too. Just be sure to use a total of 2 1/4 cups of nuts and seeds, or increase the oat amount for any deficiencies. For example, if you only use 1 1/2 cups of nuts and seeds, use 5 1/4 cups of oats.
• Maple Syrup: There are a few different types of maple syrup. Myra recommends using Grade A Dark Color & Robust Taste for the richest flavor.
• Oil: Any neutral-tasting baking oil will work fine. I like to use extra-light olive oil (not extra-virgin) in this dairy-free maple granola recipe.
• Raisins: I know some of you are probably not raisin fans! You can skip the raisins, or use another dried fruit instead. Dried blueberries or chopped dried apples are delicious options.

Serving Suggestions

• Cereal: To make it go further, I like to pair granola with a flake cereal. This reduces the overall sugar a bit, but makes the cereal far more interesting!
• Oatmeal: Have you tried topping warm oatmeal with granola? It’s a must!
• Quick Crisp: Make my Cinnamon Apple Sauté and top it with this delicious maple granola for a fast dessert.
• Yogurt Parfaits: Layer dairy-free yogurt with this granola, and possibly some fresh berries, too.

Recipe FAQs

Can I Reduce the Maple Syrup?

I don’t recommend it. The maple syrup provides not only flavor, but also helps to bind and crisp the granola. If you opt to use less, the granola will be a little dry. I would also add a pinch of salt to the maple syrup to help amplify the flavor.

Can I Reduce the Oil?

Again, granola is simple, but it has a definite balance. I wouldn’t reduce the oil as it’s needed to crisp and bind the ingredients, and to keep it from tasting too dry. Avoid substituting any ingredients with moisture, like water or fruit puree, as these will make the granola soft.

Special Diet Notes: Maple Granola

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, peanut-free, soy-free, vegan, plant-based, and vegetarian. Be sure to choose certified gluten-free oats, if needed.

Myra Goodman

Earthbound Farm’s Maple Granola

5 from 1 vote

This recipe was one of the first I ever developed, and it’s been a best seller at our Farm Stand in Carmel Valley for decades.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 12 cups

Course: Breakfast

Cuisine: American

Calories: 245

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 4 ½ cups old-fashioned rolled oats
• ¾ cup raw sunflower seeds
• 1 ½ cups coarsely chopped or sliced almonds
• 2 tablespoons ground cinnamon
• 1 ¼ cups pure maple syrup
• ⅓ cup non-GMO canola oil
• 1 cup raisins

Method

 

1. Position a rack in the center of the oven and preheat to 325ºF.
2. Place the oats, sunflower seeds, almonds, and cinnamon in a large bowl and stir to combine. Add the maple syrup and oil, and stir until all the dry ingredients are moistened.
3. Spread the granola on a 17x12-inch rimmed baking sheet. Bake until the granola begins to brown, about 25 minutes. Stir the granola with a flat spatula and continue to cook until it’s light golden brown, dry, and fragrant, about 15 to 20 minutes more. Stir the granola at least once more, and watch it carefully during the final minutes because it can burn quickly.
4. Place the baking sheet on a cooling rack. Add the raisins and stir to combine.
5. Let the granola cool completely.
6. Transfer the granola to an airtight container and store at room temperature for up to 1 month, or in the freezer for up to 3 months.

Nutrition

Serving: 1/2 cupCalories: 245kcalCarbohydrates: 32gProtein: 7gFat: 11gSaturated Fat: 1.5gSodium: 5mgFiber: 4gSugar: 13g

Notes

Credit: This recipe was originally reprinted with permissions in 2010 from Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman. We have since updated it.

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