I love a rich, nutty granola. The deep flavor of antioxidant-rich Grade B Maple Syrup balanced by the earthy-ness of walnuts, flax and quinoa flakes make this a special treat on top of greek yogurt.  Melted Olivio Buttery Spread adds delicious flavor and omega-3 fatty acids while keeping calories and cholesterol in check. I keep a baggy of this in my glovebox for when I get tied up doing errands and my hunger starts to creep in!

*Bonus: this recipe is vegan!


  1. Preheat oven to 350* and line a rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine the old fashioned oats, quinoa flakes, flax seed, coconut, sunflower seeds, walnuts, almonds, cinnamon, and salt.  Stir until evenly combined.
  3. In a medium bowl, combine the melted Olivio Buttery Spread and maple syrup.  I like to mix these in a 4 cup pyrex pitcher, great for measuring liquids and a clean pour.  Whisk with a small whisk or fork until emulsified (thick and combined).
  4. Pour Olivio-maple syrup mixture on top of oat mixture.  Stir well, until oats are wet and evenly coated. Spread evenly across the rimmed baking sheet and bake for 30- 35 minutes until evenly toasted, stirring every 10 minutes.
  5. Allow to cool completely, about 1 hour, before adding cranberries.  Toss to combine and store in an airtight container for 1-2 weeks.

A mason jar filled to the brim with this fibrous treat makes an excellent hostess gift.  “Long weekend” at your friends cabin, perhaps? Come bearing gifts.

Make this your own!  I encourage you to use the ratios as a guideline to experiment with your own flavors and textures. For example, pecans substitute nicely for the walnuts. Pepitas or pumpkin seeds work well in place of sunflower seeds. The sky’s the limit when it comes to dried fruit and a local honey makes for a nice sweetener instead of the Maple Syrup. Think in terms of wet and dry ingredient ratios.

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