NF Tennessee Recipe Hall of Fame

In her own famous words, here is what Mary has to say about it … “It is easy to make and often I alter the proportions or ingredients depending on what I have at hand. Always use parchment paper which you can wipe off and reuse for your next batch.”

Here is the original recipe ( … which she modestly claims to have found in an AARP magazine years ago):

4 1/2 cups rolled oats  (old fashioned)
3/4 cup raw, shelled sunflower seeds
1 1/2 cups coarsely chopped raw almonds
2 Tablespoons cinnamon
1 1/4 cups pure maple syrup (preferably Grade A dark color and robust flavor)
1/3 cup canola oil
1 cup raisins

Heat oven to 325 degrees.
Place dry ingredients in large bowl and stir.
Add syrup and oil, stir.
Line a rimmed 17 x 12 x 1- inch baking sheet with parchment paper.
Spread granola on paper; set on middle oven rack.
Bake until granola begins to brown, about 25 minutes. (I only bake for 15 minutes)
Remove from oven and stir. Bake until light golden brown and fragrant, 15 to 20 minutes more. (I bake for 15 minutes again then remove and stir. Return pan to oven for 5 to 10 minutes more.)
*** Watch at end so granola doesn’t burn***
Place sheet on cooling rack. Let cool then add raisins. (we use golden raisins and sometimes add dried cranberries)
Store in ziplock bag or airtight container.


This recipe is pretty adaptable to whatever your preference is, and whatever you have on hand. You can’t go too far wrong with any combination as long as you don’t burn it.

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Love, Mary