- Preheat the oven to 175C. Grease an 8×8 baking dish.
- In a mixing bowl, combine the raspberries, cornstarch and maple syrup. Pour into the greased baking dish.
- Spread the granola evenly over the raspberry mixture.
- Bake for 25 minutes or until the raspberries begin to bubble and the granola turns golden brown. Let sit for 10 minutes before serving.
- Serve warm with vanilla ice cream.