Cranberry Hazelnut Maple Honey Granola


Sarah, my daughter and the author of The Sweet Life, along with my good friend Ada Miller, inspired me to start making granola again.  It had been Too Long.  I love making it, and eating it–so instead of eating all I make, I’ll be adding granola to the shelves of the Fern Creek Market this season!

This recipe has become my standard, though I deviate from it on a regular basis.  It is always chock-full of nuts, seeds and dried fruit.  I use “Cranberry” in the title because I like the sound of it, but I’ll also add dried strawberries, blueberries, and dates–whatever dried fruit I have on hand.  Just keep the ratio of dry and wet pretty much the same, and you can’t really mess up granola unless you burn it!  Which, unfortunately, I’ve done on occasion.


Preheat the oven to 300.

Mix together: 4 c. Old Fashioned Oats, 1/4 c. cornmeal, 1 c. chopped hazelnuts, 1 c. sunflower seeds, 1/4 c. flax seeds, 1/2 tsp. salt, and 2 tsp. cinnamon.

In a separate small bowl whisk together: 1/4 c. maple syrup, 1/4 c. honey, 1/4 c. canola oil, and 1 tsp. vanilla.

Mix the dry and wet ingredients, spread on a baking sheet, and bake for about 30 minutes, stirring half-way through.  Remove from oven and stir in 1 to 1 1/2 c. dried cranberries, raisins, or chopped dates.  Let sit until cool and then store in jars.


  • made a version of this granola last night – delicious! and the kitchen smelled so wonderful while it was in the oven. excited to share it with some friends this weekend as we head off to a cabin in the woods.

  • Homemade Granola. Cabin. Woods. Sounds lovely!

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