• Yield: about 8 cups

  • Time: 10 minutes prep, 30 minutes cooking, 40 minutes total


  • 4 cups old-fashioned rolled oats

  • 1 cup each coarsely chopped walnuts and unsalted peanuts

  • 1 cup hulled sunflower seeds

  • 6 tablespoons maple syrup

  • 6 tablespoons vegetable or canola oil

  • 1 cup raisins and chopped dates


1. Preheat oven to 300ºF (150ºC).


2. Mix oats, nuts, and seeds in a large bowl.


3. Combine syrup and oil in a small bowl and microwave 30 seconds until warm. Pour over dry oat mixture.


4. Work the combined ingredients with your hands until material is uniformly moist, then spread on a lightly greased or nonstick cookie sheet.


5. Bake for 30 minutes, stirring occasionally, until golden in color.


6. Cool granola to room temperature and stir in dried fruit. Store in well-sealed jars or plastic bags.

Tim Herd
Tim Herd is a naturalist, scientist, educator, writer and broadcaster. He is certified as a park and recreation executive, and is the recipient of the Shelburne Environmental Leadership Award. He is the author of three books: Discover Nature in the Weather, Kaleidoscope Sky and Maple Sugar.