Maple Granola
Homemade maple granola with brown sugar, pecans and crisp clusters. Simple, cozy and perfect over yogurt, with milk or by the handful!
Servings: 7 cups
Ingredients
- 4 cups old-fashioned rolled oats 400g
- 1 cup pecans roughly chopped 95g
- ½ cup sliced almonds 50g
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ cup brown sugar 50g
- ½ cup melted coconut oil or canola oil 120mL
- ½ cup maple syrup 120mL
- ½ teaspoon vanilla extract
- 2 teaspoons maple extract
Instructions
- Preheat the oven to 300°F and line a half sheet pan with parchment paper.
- In a large bowl, combine the oats, pecans, almonds, kosher salt and cinnamon.
- Place the brown sugar, oil, maple syrup, vanilla and maple syrup in a spouted measuring cup and stir until combined.
- Pour the wet ingredients over the oat mixture and mix well, until all the oats and nuts are lightly coated. Spread the granola in an even layer on the prepared baking pan.
- Bake until lightly golden, about 30 minutes. Stirring and rotating the pan 180° at the half way point.
- Allow the granola to cool undisturbed on the pan for at least 45 minutes. If desired, add chocolate chips or flaked coconut.
Notes
Store maple granola in an airtight container at room temperature for up to 2 weeks. The granola can also be frozen in a zip top bag or airtight container for up to 3 months.