Crunchy Maple Granola

One search through my food blog and it's pretty obvious that I love making granola. Even over here at Poppytalk I've posted 2 different granola recipes over the years. While homemade granola is a big breakfast favourite, I get bored of the same recipe so I'm always looking forward to the next batch.

This latest recipe is a good, basic recipe that can easily be adjusted to what you've got on hand. Maple syrup and brown sugar are the sweeteners here. I love the depth of flavour that these have. You can substitute honey or agave instead, or use all maple syrup if you've got deep pockets (maple syrup, why you so expensive?). If you don't like coconut or sesame seeds leave them out or throw in something else to take its place. Improvise! It's your breakfast!

While you can cut this batch in half if you're just one person, I do like to make a big heaping amount. See that jar up there? It's a big one and this recipe fills it just more than half full. It lasts a week and sometimes less with just the 2 of us. But don't fear huge amounts of granola, it does last several weeks as long as it's kept in an air-tight container.

As you can see, there's no fruit here. I forgot to add any into my batch, but that's okay because they can always be sprinkled on over top later. And if you've got fresh fruit on hand, toss some into your bowl along with a healthy dollop of Greek yogurt and you've got yourself a great new reason to wake up early tomorrow morning. 

Crunchy Maple Granola
6 cups large flake whole organic oats
2 cups nuts (I used walnuts, but almonds, pecans or hazelnuts would be nice)
1/3 cup sesame seeds
1 cup shredded unsweetened coconut
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon cloves
1/2 teaspoon kosher salt
1/3 cup coconut oil, melted (vegetable or olive oil would be good too)
1/2 cup brown sugar
1/2 cup maple syrup
1 tablespoon vanilla
1 cup dried cranberries or apples (optional)

Preheat oven to 325F. 

In a large bowl, use your hands to combine the oats, nuts, sesame seeds, coconut and spices and salt together. Pour in the oil, brown sugar, maple syrup and vanilla and toss well until coated. 

Divide granola between 2 baking sweets lined with parchment paper and bake in oven for 30 minutes, stirring every 10 minutes until golden and dry. Sprinkle on the dried cranberries during the last 10 minutes of baking. Remove from oven and let cool completely before storing in a tightly lidded container.

By Jeannette Ordas of Everybody likes Sandwiches

Jan Halvarson

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