Homemade granola is a cinch to make. Sweetened with the natural goodness of maple syrup, this nutty granola stores for up to a month for convenient weekday breakfasts.

Yield: Makes 5 cups.



  • 3 cups old-fashioned large flake oats
  • 1 cup sliced natural almonds
  • 3/4 cup shredded unsweetened coconut
  • 1/3 cup sesame seed
  • 1/3 cup maple syrup
  • 1/3 cup packed brown sugar
  • 2 tbsp canola oil
  • 2 tbsp warm water
  • 1/2 tsp salt
  • 1 cup raisins


  1. Preheat oven to 250°F.
  2. Combine oats, almonds, coconut and sesame seed in a bowl. Whisk together syrup, brown sugar, oil, water and salt until blended. Pour syrup mixture over oats mixture and stir until coated. Transfer to a lightly greased 12x17 inch rimmed baking sheet.
  3. Bake, stirring occasionally, until mixture is lightly browned and dry, about 1 1/4 hours; cool completely in pan on a rack. Transfer granola to a bowl and stir in raisins. Store in a cool dry place for up to 1 month.
Nutritional analysis per 1/3 cup serving:

273 calories, 10.0 g fat, 7.4 g protein, 41.1 g carbohydrate, 5 g fibre, 94 mg sodium