Maple Granola

By Carolyn Shearlock © 2011 • all rights reserved

Maple Granola

Granola is great for breakfast as well as for snacks.  My absolute favorite way to eat it is to make a parfait with homemade (wonderful, really thick) yogurt.

Granola can sometimes be hard to find and we found that we didn’t always like the varieties we occasionally found in Mexico.  But making your own granola is easy and you get to include just the stuff you like!

Margaret McGovern, a cruiser now in the Rio Dulce, sent me this recipe last week and I made a batch yesterday.  While I’ve made granola many times before with different recipes, I love the touch of maple in hers (but if you don’t have maple syrup, you can substitute honey).

An additional bonus is that the ingredients are pretty easy to find (and you know me, if you can’t find exactly what’s called for, just substitute — I didn’t have sunflower seeds, so used extra nuts).

Maple Granola

Total time: 35 mins

Serves: 12
  • 4 cups uncooked oatmeal (either old-fashioned or quick-cooking)
  • 1 cup sliced almonds, pecans, walnuts or other nuts
  • 1-1/3 cups shredded coconut
  • 1/4 cup sunflower seeds
  • 1/2 cup maple syrup OR honey
  • 2 tablespoons canola oil OR other vegetable oil
  • 1/2 teaspoon salt
  • 1 cup chopped, dried fruit
  1. Preheat oven to 350° F.
  2. Mix all ingredients except dried fruit. Spread on a baking sheet.
  3. Bake at 350° F. for 30 minutes or until golden brown, stirring after 15 minutes. Don’t bake too long, or the granola will be dry.
  4. Remove from the oven and stir in the dried fruit.
  5. Stir occasionally as it is cooling to keep it from clumping together.
  6. When cool, store in an airtight container.
  7. Makes about 12 1/2-cup servings.

This recipe isn’t in The Boat Galley Cookbook, but 4 other granola recipes are — including bars, and a no-bake version.

The Boat Galley Cookbook

by Carolyn Shearlock and Jan Irons

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