• 4 cups old-fashioned rolled oats (use gluten-free oats for gluten-free granola)
  • 1 1/2 cup raw nuts and/or seeds (we like pecans and sunflower seeds)
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup olive oil, or melted coconut oil if you have it
  • 1/2 cup Maple Craft Syrup (your favorite flavor)
  • 1 teaspoon vanilla extract
  • 2/3 cup dried fruit, chopped up if large
  • Optional mix-ins include 1/2 cup chocolate chips or coconut flakes


  1. Preheat oven to 350 and line a large, rimmed baking sheet with parchment paper. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
  2. Pour in the oil, Maple Craft Syrup and vanilla. Mix well, until everything is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer. Bake until golden, about 21 to 23 minutes, stirring halfway. The granola will further crisp up as it cools.
  3. Let the granola cool completely, undisturbed, before breaking it into pieces and stirring in the dried fruit (and optional mix-ins). Store the granola in an airtight container in the pantry for 1 to 2 weeks, or in the freezer for up to 3 months.