Maple Crunch Granola- Recipe Courtesy of Chef Eric Akis


In this Maple Crunch Granola recipe, the author of Everyone Can Cook Midweek Meals brings you what he describes as “… a nutritious mixture of oats, fruit, nuts and seeds,” (how fittingly Canadian too with the naturally sweet addition of some good maple syrup!). Akis suggests you make this batch on your day off so that you’ll have 12 ready-to-go breakfast servings or snacks you can pack to work or school in a bag. It doesn’t get any easier than this folks!

Chef’s Tip: Purchase large flake rolled oats, not the quick-cooking kind.

Maple Crunch Granola- Recipe Courtesy of Chef Eric Akis

Preparation time: 15 minutes

Cooking time: 25–30 minutes

Makes: About 12 servings, ½ cup (125 mL) each

  • 3 cups large flake rolled oats 750 mL
  • ¼ cup dried cranberries 60 mL
  • ¼ cup raisins or currants 60 mL
  • ¼ cup slivered almonds 60 mL
  • ¼ cup sunflower seeds 60 mL
  • ¼ cup pecan halves, coarsely chopped 60 mL
  • ¼ cup pumpkin seeds 60 mL
  • ¼ cup unsweetened coconut flakes 60 mL
  • 12 dried apricots, sliced 12
  • ½ tsp ground cinnamon 2 mL
  • ½ cup maple syrup 125 mL
  • ¼ cup vegetable oil 60 mL


  1. Preheat the oven to 325°F (160°C). Line an 11- x 17-inch (28 x 43 cm) or similar-sized baking sheet with parchment paper. Place the oats, cranberries, raisins, almonds, sunflower seeds, pecans, pumpkin seeds, coconut, apricots and cinnamon in a large bowl and toss to combine.
  2. Combine the maple syrup and oil in a small pot. Set over medium heat until warm, but not hot. Pour into the bowl with the dry ingredients and stir well. Spread the mixture on the prepared baking sheet. Bake for 25 to 30 minutes, stirring 2 or 3 times, until the oats and other ingredients are lightly toasted. Cool on a rack to room temperature.

Transfer to an airtight container and store at cool room temperature for up to three weeks.

To serve, scoop ½ cup (125 mL) of the granola into a bowl and top with milk, soy beverage or yogurt.

Eric’s Options: This recipe can be doubled. If desired, substitute other dried fruits, such as blueberries and cherries, and other unsalted nuts, such as walnuts or cashews, for some of those called for in the recipe. Substitute an equal amount of honey for the maple syrup.

Why eat oats?

If you’re looking for a nutritious food, look no further. Oats are low in fat, they’re an excellent source of thiamine and B vitamins, a good source of iron, potassium and other minerals, and contain vitamin E. They are rich in soluble fiber, believed to help reduce blood cholesterol levels. The bran surrounding the oat kernel is much thinner and paler than other grains, such as wheat, and is not removed during milling, thus retaining all the nutritional value it contains. This even happens when using a specialized grain mill, along with a regular food mill.

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