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Maple Nut Granola

My husband Terry loves this granola because it’s not too sweet.  It has crunchy, nuggets of oats and nuts, including his favorite, hazelnuts. 
Author Rosalie D'Amico


  • 4 cups Bob’s Red Mill 5 Grain Rolled Cereal
  • 1 cup quick cooking oats
  • 2 cups raw mixed nuts, coarsely cut
  • ½ cup vegetable oil
  • ½ cup maple syrup
  • 2 egg whites, beaten
  • 1-2 cups raisins


  • Preheat oven to 275° convection.
  • Spray two large baking sheets with non-stick cooking spray or line with parchment paper.
  • In a large bowl, mix the cereal, oats, and nuts.
  • In a smaller bowl, beat the egg whites, add the oil and syrup and whisk together. Pour over the cereal mixture and mix with a spoon or your hands until well combined.
  • Divide the mixture between prepared baking sheets. Spread the Granola in a single, even, layer. If your baking sheets are small, you may need to use three of them.
  • Total baking time is about 35-40 minutes.
  • Bake for 15 minutes at 275°. Do not stir.
  • Reduce heat to 250°, turn pans and rotate rack positions.
  • Bake about 15 to 20 minutes, until the oats are golden brown, and the nuts look well toasted. (Ovens vary so if granola is getting too brown, reduce cooking time).
  • Using a spatula, turn cereal over, maintaining clusters. Bake an additional 5 minutes.
  • Let cool completely in the pans. When very cool, gently mix in the raisins.