Maple Almond Granola
Looking for the perfect homemade granola? Look no further I've got you covered. I've only ever made my own granola a handful of times, and have never consistently made it enough to not have to rely on store bought granola to satisfy my weekly needs, but lately I've been loving making it myself. It's much healthier and easy to customize to your exact liking.
If you try this out tag me on Instagram! @meatlessinnewyork.
2 cups rolled oats
1/2 cup slivered almonds
- 1/4 cup pepitas
- 1-2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup coconut oil
- 1 tsp vanilla
- 1/2 cup maple syrup (see notes)
- 1/4 cup dried cranberries
- 1/4 cup raisins
Preheat your oven to 350ºF
In large bowl, combine the oats, almonds, pepitas, cinnamon and salt. In a smaller bowl, combine the coconut oil, vanilla and maple syrup and mix well. Do not add the dried fruit.
Spread the granola on a parchment lined baking tray and bake for about 30-40 minutes, turning every 15 minutes (see note). You will know it's done when the oats turn golden brown and the granola is fragrant. It will continue to harden as it cools down. Remove from oven, place on a cooling rack and stir in cranberries and raisins.
Store in an airtight container in a cool dry location and it should last for up to two months! But you will likely go through it much, much quicker than that.
- I've read that if you don't stir the granola you can keep large clusters, but personally I have never tried that and I don't mind the lack of clusters in my granola. Stirring helps to keep the granola from burning and ensures even browning. If you find a good way to keep the granola intact without burning, let me know in the comments!
- Also I reduced the maple syrup from 3/4 to 1/2. This is both because of the sugar content and also because I realize that maple syrup is pretty expensive and some people might not want to use such a large quantity in one recipe. I've tested it with this new measurement and it is still delicious, just a little less cinnabon-ny.