Amaretto Maple Spice Raisin Granola Inspired by the San Joaquin Valley
Recipe type: Breakfast
Cuisine: Californian
Prep time: 
Cook time: 
Total time: 
Serves:: 12 Cups
So delicious, tasty and crunchy!
  • 3 C Old Fashioned Rolled Oats
  • 2 T Raw chia seeds
  • ¼ C Raw whole flaxseed
  • 1 C Slivered almonds
  • ½ C Pecans, chopped
  • ½ t Kosher sea salt
  • 1 t Ground cinnamon
  • ¼ t Ground nutmeg
  • ¼ t Allspice
  • ½ C Coconut, shredded, unsweetened
  • ¼ C Pure coconut oil, room temp or melted
  • ½ C Pure maple syrup
  • ¾ C Amaretto Liqueur
  • After baking add ins:
  • ¼ C Golden raisins
  • ¼ C Dried Zante Currants, or dried cranberries, dried cherries or other dried fruit you prefer
  • ¼ C Dried dates, small pieces
  • ¼ C Raisins
  1. Pre-heat the oven to 325 degrees.
  2. Arrange two racks in the upper and lower one third of oven.
  3. In a large bowl, combine the rolled oats, chia seeds,flax seeds, almonds, pecans, salt, cinnamon, nutmeg, allspice, and coconut.
  4. In a small bowl, combine the maple syrup, amaretto, and coconut oil.
  5. If your coconut oil is in solid form, melt it first over low heat until it is completely liquefied.
  6. Pour the mixture over the dry ingredients and mix well.
  7. Spread the granola onto two parchment-lined baking sheets.
  8. Bake for 28-30 minutes, stirring every 10 minutes, until golden and crispy.
  9. Reverse position of baking trays once, half way through baking time.
  10. Granola is done when both trays look evenly golden brown.
  11. Remove from oven and allow to cool.
  12. When cool enough to handle, break up the granola.
  13. Add in the raisins and dried fruit and mix gently.
  14. When completely cooled, store granola in an airtight container.
Recipe by My Sweet California Life at