It’s been a while since I’ve written a straight up recipe around here, and this maple granola is a favorite at our place.
Whether topped onto yogurt or ice cream (yes, ice cream – it’s delicious); poured in a bowl with banana, walnuts, and homemade rice milk (recipe coming soon!); or mixed in with trail mix, it’s a delicious, extra crunchy treat.
And living in Vermont, I just had to perfect a simple maple syrup-inspired granola recipe. This one only requires three ingredients, can be flavored with seasonings if you’d like, and has a great maple flavor. We use Grade B maple syrup for its rich flavor, which really comes through in baking.
Pour it into a mason jar and add a bit of twine or ribbon, and you’ve got an easy gift. You can also add any extras like dried fruit, nuts, and seeds right after the granola’s done cooling. I tend to add extras right before I make up a bowl to eat though – my mood changes quickly, and some days I may want to add sunflower seeds and dates, the next day I might eat it with raisins and cashews, and the next day I may want it plain.
However you like it though, if you like maple, you’ll like this granola.
Crunchy Maple Granola
Makes 4 cups
- 4 cups rolled oats
- 1/4 cup canola, safflower, or sunflower oil
- 1/4 cup maple syrup
- 1 teaspoon each vanilla, cinnamon, nutmeg, and/or ginger powder (optional)
Preheat oven to 325°F. In a large bowl, mix oil and maple syrup well. Add oats, and mix it all together. Add seasonings, if desired, and mix again. Spread granola evenly onto cookie sheet, and cook for 30 minutes, making sure to stir the granola every 10 minutes.
Let cool, add any desired dried fruit, nuts, and seeds, and store in tightly sealed containers. Granola keeps on shelf for up to 2 weeks, or in fridge for up to 3 months.