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Maple Butter Nut Granola

Reprinted from Feeding the Whole Family by Cynthia Lair (Sasquatch Books, 2008)

Use granola as a topping on hot cereal, fresh fruit, or yogurt.  Homemade granola makes a quick snack for children on the move.

1/2 cup unsalted butter
3 cups rolled oats

cup sesame seeds

cup sunflower seeds

cup pumpkin seeds

cup almonds, chopped

teaspoon cinnamon

teaspoon sea salt

cup maple syrup

1 tablespoon peanut butter
1 teaspoon vanilla

almond extract

Preheat oven to 325 degrees F.  
Place butter in a small pan on low heat and melt.
In a 9X13 baking pan, combine oats, seeds, almonds, spices and salt; mix well.  
Add syrup and nut butter to melted butter and whisk to blend. Remove from heat and add extracts. Slowly pour wet ingredients over dry ingredients, using a spatula to fold and evenly coat the dry mixture with the wet.  Spread evenly and bake.  
Turn granola every 15 or 20 minutes so that it toasts evenly.  Bake until granola is dry and golden (45 minutes).
Then turn the oven off and let it sit in there as the oven cools down.  This makes the cereal crispier.
 Store in an airtight jar.

Preparation time: 70 minutes
Makes 8 cups


Wendy Wallace
This looks so good. I wondered how long it lasts in an airtight jar? Does it need refrigerating?
January 1, 2009, 10:35 am

Cynthia Lair
Hi Wendy, This does not need to be refrigerated, just kept in a sealed jar. It can last for a month or more but will begin to lose a little flavor after two weeks. Happy hippie food!
January 1, 2009, 11:30 am

Kate Snodgrass
Okay, I'm hooked. You guys are HILARIOUS. I'm going to Amazon immediately, too. I have to find out. xxx Kate
January 2, 2009, 8:20 am

Sue Petersen
Hi Cynthia! Love your whole food cooking. Can you tell me...What was that extra ingredient you added ? Sue
January 6, 2009, 10:35 am

Susan MacPherson
I have made this recipe 5 times now and it disappears so fast. It is a great blend of flavors and so easy. You won't go back to stale, storebought granola after eating this!
January 10, 2009, 1:03 am

Kay Stacer
Hi Cynthia! I was wondering if you had a recipe for granola Bars you could share. We love the granola, but would like it for snacks in a bar form. Thanks!
March 10, 2009, 12:47 pm

Cynthia Lair
Sue - the extra ingredient was cardamom. Kay - I have a bar recipe in my book Feeding the Young Athlete. If you take the granola recipe above, divide it in half, add 1/4- 1/3 cup flour to the dry mixture - you can press (press hard to really make it compact)it into a pan and bake it to make a crust or a bar. The flour makes it stick together.
March 10, 2009, 2:35 pm

Tami Kays
I agree with everyone--this is so incredibly good. I just wanted to post another comment so that everyone consider giving it a try and to reiterate just how good it is! I hope there is no problem with eating too much of it? It is so good on yogurt and as a cereal. I am excited to make it as a bar...
April 15, 2009, 6:10 pm

Tessa Francis
Hi Cynthia - I am about to make my first foray into this world of hippie food (next stop: sun tea...) and am wondering at what stage I should add dried fruit (e.g. raisins, cranberries, etc.) to this granola. Before or after baking? Thanks!
June 15, 2009, 9:02 am

Cynthia Lair
Go Tessa! Next sauerkraut (yes). Add dried fruit AFTER baking. Let me know how it turns out. I'm addicted. Get nervous when the jar's low. Gotta have it...
June 15, 2009, 10:41 pm

Tessa Francis
Wow, Cynthia, you didn't warn me that my house would smell this good! That butter-syrup-nutbutter-extract likker barely made it onto the oats instead of directly into my mouth. YUM!
June 17, 2009, 10:35 pm

Valerie Loucks
I just made homemade granola yesterday...we couldn't stop just eating it right out of the pan! AND the house smelled fabulous! I can't wait to have some for breakfast today. Thanks!!
June 19, 2009, 4:55 am

Tammy Gifford
Would this work with a sugar free syrup? My husband is a diabetic. Thanks
September 5, 2009, 4:32 pm

Cynthia Lair
Tammy, I have never used sugar-free syrup in this recipe so I can't suggest the substitution confidently. What's is the syrup made out of?
September 6, 2009, 9:32 am

One son loves it and we both eat it plain or with non-fat plain yogurt. Had a picky eater visiting today, he ate it for snack and he asked for some to take home. Yes! My other son thinks it needs to be in clusters. Would adding the flour make it clustery? Assume I can use any type of flour? Thanks!
September 17, 2009, 8:03 pm

Cynthia Lair
Hi Helen, Adding -1/3 cup flour would make the granola cluster.
September 18, 2009, 8:46 am

Rebekah Kelly
Sitting at the computer enjoying a bowl of cereal. Maple Butter Nut Granola! YUM! I had no idea that the consistency and flavor would be so, well so addictive! YUM! YUM! YUM! Kids love it. Husband loves it. GREAT HIT! We love you Cynthia - for making our kitchen a happy place!
November 24, 2009, 4:13 am

Do you have any suggestions for other seeds or nuts to add? I am allergic to everything Pumpkin. Thank you!
February 5, 2010, 12:11 pm

Cynthia Lair
Meg, Try more of the other nuts or substitute cashews, sesame seeds, walnuts or pecans for the pumpkin seeds. Whatever you like that you can tolerate will work.
February 5, 2010, 2:25 pm

Bonnie Thompson
What is a serving size and what is the Carb count? From the ingredients listed it looks like it is not diabetic friendly. Let me know.
February 19, 2010, 9:56 am

Hi Cynthia! I love raisins and other dried fruit in my granola. If you would recommend adding some, how much would you add? Thanks for the healthy, delicious recipes!!!
February 24, 2010, 12:51 pm

Cynthia Lair
C.A. I think 1 cup of dried fruit would work fine!
February 24, 2010, 3:51 pm

Sara Tomko
The first time I tried this, we loved the flavor, but were disappointed that there was absolutely no clumping action whatsoever. I've just made a second batch, and added a half-cup of dry milk, and used half butter and half oil. Success! Decent clumping this time. Thanks for the nice combo of ingredients! I think the special things in this recipe are the sesame seeds, the nut butter (we used peanut), and the almond extract. The combination of these ingredients give this a really unique flavor!
February 26, 2010, 1:53 pm

Lisa Michaud
Are there suitable substitutes for the butter (we're dairy-free) and maple syrup (we live on an island where real maple syrup is insanely expensive). What came to my mind was to use coconut oil and brown rice syrup - what do you think? Thanks! (I'm a Seattle native living in the Caribbean, and still loving using your wonderful recipies)
March 23, 2010, 11:32 am

Kim Eggerton
My daughter is allergic to dairy, so I made this last night using organic palm oil (Spectrum Shortening) instead of butter. It worked well. I'd like to try it using coconut oil, but I didn't have any on hand.
April 6, 2010, 8:46 am

Catherine Kleijn
I have never thought that making granola was so easy, we are so addicted, cant get enough of it.
June 2, 2010, 9:10 pm

Angel Funk
It is awesome made with coconut oil! I can't have dairy and have found that most of Cynthia's recipes that call for butter can easily be tweaked to make them dairy free. The oatmeal walnut chocolate chip cookies are great with coconut oil too!
June 22, 2010, 7:15 pm

Leanne Pritchard
Hi Cynthia! I've just found this website and am thrilled - can't wait to try all these wonderful, healthy recipes! I have Celiac Disease, and unfortunately we cannot get gluten-free oats in Australia; they're all contaminated. Is there any other gluten-free grain I could substitute in this recipe? Thanks! xx
July 16, 2010, 9:44 am

Leanne Pritchard
Hi Cynthia! I've just found this website and am thrilled - can't wait to try all these wonderful, healthy recipes! I have Celiac Disease, and unfortunately we cannot get gluten-free oats in Australia; they're all contaminated. Is there any other gluten-free grain I could substitute in this recipe? Thanks! xx
July 16, 2010, 10:30 am

Cynthia Lair
Oats are the basis of the recipe. Substituting them for another rolled grain (barley) would be okay but difficult to find gluten-free. Amazon offers several gluten-free rolled oats sources.Look here:
July 16, 2010, 12:45 pm

Audrey Butters
My 4 year old son and I made it together and it was delicious! He loved measuring everything out and was SO proud of the finished product. It sure makes breakfast easier when he's so excited to eat his granola! Thank you for the easy, delicious recipe!
August 11, 2010, 2:21 pm

Eileen R
To warm your cockles: We just moved into a new place after 9 months of living out of boxes. I asked my son (3 yrs) what was the first thing we wanted to cook. His answer: MAPLE GRANOLA! So that's what we're doing tonight.
April 19, 2011, 11:56 am

Michele Mancuso
love your using a little nut butter in recipes (made the ride crispy treats last week)... I used half the butter and browned it to bump the came out so, so good!
July 24, 2011, 9:09 pm

Heather Weinert
Just made this recipe. I can already envision a billion variations on this. But the real test was whether my husband would like it as much as the Columbia City Bakery granola. The verdict is yes! That will save me a LOT of money!
March 11, 2012, 12:31 pm

Cheryl Greene
How many servings does this recipe make? What is the serving size for 315 calories? Thanks!
August 5, 2012, 8:44 am

Cynthia Lair
Hi Cheryl, The recipe makes 8 cups. For me a serving is 1/4 cup. For my husband it is more like 1/2 cup. I do not have the computations for calories for this recipe but I imagine it is pretty high because of the butter and nuts.
August 5, 2012, 9:53 am

Rhiannon Bradley
Hi! My daughter is allergic to peanuts. Any suggestions to replace the peanut butter? Thanks!!
June 8, 2016, 11:17 am

cynthia lair
Hi Rhiannon. Almond or cashew butter are good.
June 8, 2016, 1:38 pm

Oja Robinson
Hi Cynthia! I just want to tell you how much our family loves this recipe! I've been making it for 5+ years and it is just so amazing. I make one small change though, that nudges it into total decadence, and that is to brown the butter before adding maple syrup and almond butter. It disappears in hours!
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