Vermont Maple Granola

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Vermont Maple Granola

star rating (19) rate this recipe »
Published prior to 2008

And you thought store-bought granola was tasty? Wait'll you try your own fresh, homemade version!

7 cups rolled oats, uncooked
1 cup toasted coconut
1 cup wheat germ
1 cup almonds, sliced or broken up
1 cup pecans or walnuts, chopped or broken up
1 cup sunflower seeds, raw or toasted
1/2 cup Baker's Special Dry Milk
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup maple syrup
1 tablespoon vanilla extract
1 cup raisins
additional dried fruit/nuts as desired

In a large bowl, combine the oats, coconut, wheat germ, nuts, seeds, and milk powder. Mix well. In a separate bowl, whisk together the salt, oil, maple syrup, and vanilla. Pour over dry mixture in bowl, stirring and tossing till everything is very well combined.

Spread granola on a couple of large, lightly greased baking sheets. Bake in a preheated 250°F oven for 2 hours, tossing and stirring mixture every 15 minutes or so. Remove pans from oven and cool completely. Transfer granola to a large bowl, and mix in raisins and additional dried fruit, as desired.


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  • star rating 04/21/2015
  • Karen from Concord, MA
  • I have made this recipe many times and my friends are amazed at how much better homemade granola tastes. However, I like to use coconut oil for the vegetable oil. I also use half vanilla extract and half maple extract to ramp up the maple flavor.
  • star rating 08/28/2014
  • bfunkydiva from KAF Community
  • Finally found a granola worth rating! I have been looking for a granola that is a perfect mix for my taste and this is it! I love it!
  • star rating 06/16/2014
  • Caroleen from
  • Love this recipe, have been using it regularly for over a year. If you want it to be in chunks, don't stir it at all, after an hour and a half or two, depending on how crunchy/dark you like it, just remove and let it cool. Enjoy!!
  • star rating 04/01/2014
  • Kate from Indiana
  • Delicious and easy to make! I like bigger chunks of granola, so I stir only slightly about half-way through cooking.
  • star rating 12/28/2013
  • Marianne from Vermont
  • We love this so much i make it every 2 weeks Proud to use our own pure vt maple syrup on this
  • star rating 05/28/2013
  • crystaltune from KAF Community
  • Yummy for your tummy! Don't change a thing! ( If you want it dairy-free, substitute with vanilla whey powder.) This makes two large half sheets pans full. Since there are two of us at home, I mix all the dry ingredients called for, and then store half of it in Tupperware. Then, I use half of the moist ingredients on the half batch of dry ingredients for one pan. Then, you've got the dry stuff ready for the next batch. I bake it for 1 1/2 hrs and it is done perfectly.
  • star rating 12/30/2012
  • Momaxe from Austin
  • My family is filled with "granola nuts" (no puns intended) and they beg for this cereal. I've made it exactly as specified in the recipe, but if you want to tweak it to your specific needs or tastes, it accommodates it quite well. I couldn't recommend it more.
  • star rating 12/06/2012
  • Rachel from Maryland
  • I've made this before and I think it's so great that I want to make some for my family's Christmas morning brunch. The problem: My brother id lactose intolerant. Can I substitute something for the dry milk? Thanks!
    In this case, the recipe should still work without the milk powder, feel free to leave it out!-Jon
  • star rating 04/19/2012
  • Danae from KAF Community
  • I make this gluten-free by using gluten free rolled oats (Bob's Red Mill sells gf rolled oats), and substituting flax seed meal for the wheat germ. It is wonderful!
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