Sherrie’s Buttery Maple Nut Granola


Shut the front door!  This granola just rocks!  I normally hate granola! It’s too sweet, too dry, too boring!  So why bother?  It’s supposed to be “good for you” right?

I have tried ton’s of different companies granola’s and to date have not fallen in love with any of them.  I am convinced that in CAN taste good and it CAN be just the way you like it.

I LOVE grass-fed butter!!!! There is just something about it’s soft, creamy, lemony yellow color that makes me swoon.  It goes in my Bulletproof Coffee, I bake with it, and now it’s in my Buttery Maple Nut Granola.

I also LOVE maple sugar when I can find it.  Today there wasn’t any at the grocery store so I got Amber Grade A Maple Syrup. I need to do a little research because I don’t know what the differences are between Grade A and Grade B.

The great thing about this Granola recipe is you get to control how sweet and buttery you want it to taste!  How do you do that you ask?  Well you can substitute part of the oil in this recipe with butter! I decided to go “all out” and use all butter no oil.

You can also control the sweetness by using brown sugar, maple sugar, or coconut sugar. I chose to use both brown sugar and maple syrup.

The other KEY ingredient in this recipe is this brand of oats!  They are steel-cut, extra thick, gluten-free and are just great right out of the bag.  I love lots of the Bob’s Red Mill products but his steel-cut oats in this recipe is one of my favorite.

There is a granola recipe on the back of the bag that is similar to this one.  The “Chef” in me just took over and I changed it up.  When I tried their recipe it was good but I wanted that oh-so-good buttery taste so I made a few substitutions. So, try their recipe if you like.  Then try this one.  I omitted the cinnamon today, but I’ve done it with it and it’s great.  I just wasn’t in the mood for cinnamon today.

I love this granola so much I eat it straight without any milk as a bedtime snack or when I just need a tiny bite of something sweet.  I also like it sprinkled on top of greek yogurt with poached figs or poached plums.  OMGosh it’s so delicious!  Who need eggs for breakfast?

Try it.  Play around with the oils and sugars and come up with your own recipe.  Then send it to me and I’ll post it!  You have till September 30th to submit your recipe.  A chocolate granola (baked with bittersweet chocolate pieces) would be the bomb! Or how about Chocolate Peanut Granola – move over Reese’s Peanut Butter Bars! Um maybe Coconut Macadamia Nut if you are feeling in the mood to be transported somewhere tropical.

Sherrie's Buttery Maple Nut Granola

  • Servings: Approx. 13 cups
  • Difficulty: Beginner
  • Print


1 package Bob’s Red Mill Gluten Free Extra Thick Rolled Oats

2 cups slivered almonds

2 cups chopped walnuts

1/2 c brown sugar

1/2 c maple syrup

1/2 c melted grass-fed butter

2 tsp salt

Optional ingredients to consider.  2 cups of dried fruit, coconut, or chocolate chips


Preheat oven to 250 degrees F.  In a large bowl combine all the dry ingredients.  Melt the butter in the microwave for 1 minute.  Stir the maple syrup and brown sugar together with the melted butter and pour over the oats and nut mixture.  Sprinkle on the salt.  Stir thoroughly.  Spread the mixture on 2 large cookie sheets with sides.

Bake for 1 hour.  Stir every 15 minutes. Remove from oven and let cool.  Add optional ingredients if you like.

Store in an airtight container for up to 1 month (if you can keep it that long)!

Now smile!  You just made some of the best granola you will ever taste! Buttery Maple Nutiness – yum!

8 thoughts on “Sherrie’s Buttery Maple Nut Granola

  1. Hi Sherrie,

    Hope you are well – can’t wait to try this and thanks for putting it out there.

    On the maple syrup – if you like the most intense stuff you actually want grade C from my understanding – or at least that’s what a maple producer that was next to me at a farmers market for a few weeks last Fall. He and I came up with some verjus/maple mixes and also used LLV baby balsamic and his darkest syrup to create some great dressing combinations. According to him, the C grade is the darkest and most intense. He also said that they (some national maple council type of organization) was in the process of changing that grading system so not sure if that has already taken place. This producer was from Wisconsin – maybe it is adjusted on a state by state basis but that was the info he gave me.


    Chad Stoltenberg Locust Lane Vineyards


      • Great idea and that is somewhat in process – a series of sauces and dressings with our verjus and also our baby balsamic as ingredients. Just getting getting them in place post harvest – making sure just hot packing will make them shelf stable etc. – doing also an Asian suace and a couple wine friendly BBQ sauces using the verjus in place of vinegar so the vinegar doesn’t fight with the wine. May I bring some for comment when I get out that way again?


    • If you try your own version of this recipe I would love to have you as a guest blogger on this site. There are so many ways you could change this. However, the butter instead of oil in this recipe is what me said “shut the front door”!

      I like granola now!


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