2012.04.15.maple.granola 057

Michael’s Maple-Pecan Granola With Dried Cherries and Blueberries (recipe by “Oishii”)

<This recipe was originally posted on 4/28/10>

Here is one of my all-time favorite recipes and I’m proud to say it was published in “Galena Local Favorites” cookbook back in 2010.

When we lived in the Andersonville neighborhood in Chicago, I had a lot of fun experimenting making granola with a variety of dried fruits sold at a wonderful Middle Eastern grocery store located there. Endless inspiration was found with their apples, strawberries, peaches, pears, cherries, blueberries, raisins, apricots, figs, prunes–you name it. I came up with this healthy and delicious granola, which is chocked full of pecans, dried cherries and blueberries, and contains no oil.

Serve the granola over yogurt or with milk.


  • 1 1/2 cups (packed) brown sugar (divided)
  • 1 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 teaspoons cinnamon
  • 4 large egg whites
  • 7 cups old-fashioned rolled oats
  • 1 cup oat bran
  • 1 cup pecan halves
  • 1 cup dried blueberries
  • 1 cup dried sour cherries


Position rack in bottom third of oven and preheat to 350°F. Lightly grease a heavy-rimmed baking sheet with butter. Stir 1 cup of divided brown sugar and 1 cup maple syrup in small heavy saucepan over low heat until sugar dissolves. Pour into large bowl; cool to lukewarm. Whisk in vanilla, cinnamon, and egg whites. Add rolled oats, oat bran, and remaining 1/2 cup brown sugar.

Spread mixture in even layer on prepared baking sheet. Bake 8 minutes. Using wide metal spatula, turn granola over. Bake another 8 minutes. Mix in pecans, dried blueberries, and cherries. Turn granola again with spatula. Bake a final 8 minutes or until golden brown. Turn granola once more and cool in pan. Remove from baking sheet with metal spatula.

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Also try my honey-pear granola with pistachios and peanut butter granola with honey, dates, and raisins.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I develop in my test kitchen. My inspiration comes from cooking magazines (Bon Appétit, Fine Cooking, Food & Wine), cookbooks, blogs, online food communities such as Chowhound.com, popular restaurants, tv shows, friends, and family.

Now it’s your turn. Do you make granola? What do you like to put in it? We would love to hear from you if you enjoyed this post. Don’t be shy! Leave a comment below. -Michael

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