Easy Toss-and Bake Granola

Easy Toss-and-Bake Granola
 Jonny Valiant
Combine rolled oats with almonds, coconut, and maple syrup and bake until golden and crisp; toss with dried fruit. Store in an airtight container for up to 3 weeks.

Get the recipe.
Makes 6 cups
preparation
5
minutes
cooking
35
minutes

Ingredients

4
cups
old-fashioned rolled oats (not quick cooking)
1
cup
sliced almonds
1/2
cup
shredded coconut (preferably unsweetened)
1/4
cup
unsalted pepitas (hulled pumpkin seeds) or shelled sunflower seeds
1/2
cup
pure maple syrup
2
tablespoons
canola oil
1/2
teaspoon
kosher salt
1
cup
dried fruit (such as cherries, cranberries, raisins, or currants)

Directions

  1. Heat oven to 350° F. On a rimmed baking sheet, toss the oats, almonds, coconut, and pepitas with the maple syrup, oil, and salt.
  2. Bake, tossing once, until golden and crisp, 25 to 30 minutes.
  3. Add the dried fruit and toss to combine. Let cool.
Sara Quessenberry
April 2010

Nutritional Information

  • Per Serving
  • Calories 141
  • Fat 6 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 41 mg
  • Protein 4 g
  • Carbohydrate 19 g
  • Sugar 9 g
  • Fiber 2 g
  • Iron 1 mg
  • Calcium 22 mg
What does this mean? See Nutrition 101.