Thanks to Lauren Shuler’s suggestion, I substituted honey for maple syrup this time around. Woah! Here’s the blow-by-blow:

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Maple Granola (And the real recipe)

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
Scale

Ingredients

  • 2 cups quick rolled oats
  • 2 cups regular rolled oats
  • 1/2 cup wheat germ
  • 1/3 cup sesame seeds
  • 1/3 cup flax seeds
  • 1/3 cup sunflower seeds
  • 1 teaspoon cinnamon powder
  • 2/3 cup maple syrup, B grade
  • 1/3 cup vegetable oil
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375.
  2. Mix dry ingredients in a bowl. Mix liquid ingredients in a separate bowl. Add liquids to dry ingredients and stir with a fork until dry ingredients are wet.
  3. Spread evenly on a cookie sheet (non-stick, or on foil) and press down firmly with the back of a spatula (this will create some nice chunky granola).
  4. Bake for 20 minutes, then flip granola. Bake for 10 more minutes, 30 minutes in total. Granola should be golden brown when finished. Let cool on a separate cookie sheet or try – this will help it crisp up. Store in an airtight mason jar, Ziplock, or tupperware.

Notes

Allergens: wheat

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