Myra’s Maple-Almond Granola

by Hilary Gauntt on September 21, 2017

Myra Goodman and her husband Drew founded Earthbound Farm in Northern California’s Carmel Valley in 1984. 30 years and 3 cookbooks later they are still living and working on their large organic farm, and this granola is a family favorite. Myra’s college years were spent in Vermont, where she fell in love with the local maple syrup; a key ingredient in this healthy, tasty breakfast/snack/treat!

When I read this recipe I remembered the jug of maple syrup we brought back from a trip to see the fall colors last year; forgotten in the pantry. So happy to put it to such good use. This makes enough to share and is superior to commercially produced granola, in my humble opinion. My husband, the family cereal eater, gave this two thumbs up.

4 1/2 cups rolled oats

3/4 cup raw, shelled sunflower seeds

1 1/2 cups coarsely chopped raw almonds

2 Tbs. cinnamon

1 1/4 cups pure maple syrup (preferably Grade A dark color and robust flavor)

1/3 cup canola oil

1 cup raisins

Heat oven to 325 degrees.

Place dry ingredients in a large bowl and stir. Add syrup and oil; stir. Line a rimmed 17x12x 1-inch baking sheet with parchment paper. Spread granola on paper; set on middle oven rack.

Bake until granola begins to brown,about 25 minutes. Stir; bake until light golden brown, dry and fragrant, 15 to 20 minutes more. Stir again; watch at end so granola doesn’t burn.

Place sheet on cooling rack. Add the raisins, stir and let cool. Serves 16.

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