Maple-Almond-Raisin Granola | PCC Natural Markets

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Maple-Almond-Raisin Granola

Yield: about 5 cups

Your rating: None (7 votes)
Your rating: None (7 votes)

Delightful with yogurt, mixed with diced fruit, or drizzled with a wee bit of maple syrup and served with a hot mug of your favorite tea.


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free


Preheat oven to 325° F with an oven rack in the center position. Line two baking sheets with parchment paper.

In a large bowl, combine oats, almonds, nutmeg, cinnamon and salt. Blend maple syrup, oil and almond extract in a small bowl, then pour mixture over dry ingredients. Mix thoroughly using hands or two rubber spatulas. (Hint: if using hands, wet them first.)

Spread mixture thinly on baking sheets. Bake for 10 to 15 minutes, stir well and return to the oven for another 10 to 15 minutes until light, toasty brown — not overly toasted.

Transfer hot cereal back to the large bowl, immediately add raisins and toss well so they absorb the heat of the cereal and plump nicely. Cool completely and store in an air-tight container.

Each 1/2 cup serving: 250 cal, 9g fat (0.5g sat), 0mg chol, 0mg sodium, 37g carb, 4g fiber, 13g sugars, 7g protein¬

Recipe by Goldie Caughlan, former PCC Nutrition Education Manager

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Calorie Content

Anyone know the calorie content for various serving sizes?


Hi there!

Give this calorie counter website a shot!


great recipe!

I enjoy tweaking this recipe, including using your multi-grain rolled flakes (from your bulk section) and substituting or adding dried cranberries for the raisins. It is great as a breakfast cereal or topping on an apple crumble.

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