Hello! We just returned from beautiful Vermont where the maple syrup flows like water. We brought home as many bottles as we could without tipping the airport suitcase scales. Then we made a batch of this yummy granola. Enjoy!
Here’s what you’ll need:
4C oats (Traditional granola uses old fashioned oats, but you can swap per your preferences. I used 2C old fashioned and 2C gluten free quick oats. I like combining textures.)
3/4C chopped pecans
2tsp cinnamon
1/2 tsp salt
1/3C canola oil
2/3C maple syrup
1 tsp maple extract
Here’s what you’ll do:
- Preheat the oven to 300 degrees, and line a baking sheet with a silpat or parchment.
- Mix together the oats, pecans, cinnamon, and salt in a large bowl.
- In a separate small bowl, stir together the maple syrup, maple extract, and oil.
- Pour the maple mixture over the oat mixture, and stir to coat.
- Spread the mixture out on the pan.
- Bake for 40 minutes, stirring once, until golden brown and crumbly.
I can’t wait to share about our trip. Lots of scenery forthcoming! Meanwhile, happy Sunday. Enjoy a slow morning and brunch with granola.
