Recipe from Very Maple Syrup, adapted by Pam Masterson Sugarbush Hollow, Wayland NY

Yield: Makes 6 cups


  • 3 cups old fashioned rolled oats
  • ½ cup sliced almonds
  • ½ cup roasted cashews
  • ½ cup roasted sesame seeds
  • ½ cup roasted sunflower seeds
  • ¼ cup unsalted butter
  • ½ cup Pure New York State Maple Syrup (Grade B)
  • ½ cup vegetable oil
  • ½ teaspoon vanilla extract
  • ¼ cup granulated Pure New York State Maple Sugar
  • 1 cup raisins or dried cranberries

Directions:Preheat oven to 325°.  In a large bowl, combine the oats, almonds, cashews, sesame seeds, and sunflower seeds. In a small saucepan, combine the butter, maple syrup, vanilla, and maple sugar.  Cook over medium heat for 5 minutes.   Pour over the dry mixture and stir until well blended.  Spread the mixture out on a baking sheet in an even layer.   Bake, stirring occasionally, for about 30 minutes or until golden.  Remove from the oven and let cool.   Stir in the raisins or cranberries.  Store in an airtight container at room temperature for up to 2 weeks.