Homemade Maple Cinnamon Granola
This recipe is a simple granola framework, or general set of guidelines. Feel free to substitute your favorite sweeteners, nuts or spices. The ratios work pretty well with a number of flavor combinations. I’m partial to this maple cinnamon number atop a big bowl of Greek yogurt with banana slices and fresh berries, but it’s also pretty great straight from the jar…
- 5 cup rolled (old-fashioned) oats
- 0.5 cup canola oil
- 1 Tbsp pure vanilla extract
- 1 Tbsp molasses
- 5 Tbsp pure maple syrup
- 1 tsp fine grain sea salt
- 1.5 tsp ground cinnamon
- 2 Tbsp (packed) light brown sugar
- 0.5 cup macadamia nuts, roughly chopped
- 0.5 cup hazelnuts, roughly chopped
- 1.5 cup unsweetened shredded coconut flakes
- 2 cup dried fruit (raisins, cranberries, cherries, apricots etc.) (optional)
- Preheat an oven to 325 degrees. Line a rimmed baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the oats, coconut flakes, and chopped nuts, and stir until well-mixed.
- In a separate mixing bowl, stir together the remaining ingredients except for the dried fruit (if using), until well-combined. Drizzle over the dry ingredients and stir with a spatula until the entire mixture is evenly coated. Pour the granola onto the sheet pan, and spread into an even layer. Use the back of a spatula to press the granola down firmly into the pan.
- Bake for 40-50 minutes, until the top is golden brown and slightly toasted. Remove the pan from the oven and let cool on a baking sheet for about an hour. When the granola has cooled, break it into chunks. Stir together with the dried fruit, if using. Store in an airtight container for up to a week. Serve with yogurt and berries or munch on as a snack!
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