Thursday, March 26, 2015

Maple Granola


I love having jars of homemade granola around the house both because it tastes good and because buying bags of it can really add up. Making granola at home is easy and affordable, and it's a good way to use up things from the pantry like flaxseed meal, sunflower seeds, chia seeds and various nuts.

This recipe isn't too sweet, and if you like a sweeter granola you can add more maple syrup. This recipe makes about two quarts of granola. I use this recipe as a base and the measurements are for reference, but when I'm making this I just estimate.


Maple Granola
From Smitten Kitchen found here

3 cups old-fashioned rolled oats
1 cup unsweetened shredded or flaked coconut
1 cup walnuts or pecans, coarsely chopped
1/4 cup toasted wheat germ
2 tablespoons olive oil
1/2 teaspoon coarse salt
1/2 cup maple syrup
1/4 teaspoon ground cinnamon
1 large egg white, whisked until frothy
1 1/2 cups dried fruit, chopped if large pieces (I leave this out because I don't like it)

Preheat your oven to 300 degrees, and line a rimmed baking sheet with parchment paper or a silicone baking mat. Combine all ingredients except the egg white and dried fruit in a large bowl, tossing to coat evenly. Stir the egg white into the granola mixture, distributing it throughout. Spread it in a single layer on the lined baking sheet.

Bake for 45 to 55 minutes. About halfway through the baking time, use a large spatula to turn over sections of the granola carefully, breaking them up as little as possible. Rotate the pan if granola is baking unevenly. When it is evenly browned and feels dry to the touch, transfer the pan from the oven to the cooling rack. Cool completely. Once it’s completely cool, break up granola into whatever size clusters you want. Sprinkle in dried fruit.

The granola keeps at room temperature in an airtight container for 2 weeks.

1 comment:

Hey, thank you!

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