Maple Almond Granola
Nothing too fancy here. Just a good solid granola recipe. I used salted sunflower seeds so I'd have a bit of contrast with the sweet maple syrup. Some may find this granola a tad too sweet. You can cut the maple syrup back to 1 cup if desired. I also added 1 Tablespoon of flour in with the oats as that helps create occasional clusters in the finished granola. This was good as cereal with milk and great as a snack by the handful. (Recipe submitted in 2008. It was tested and photographed in November 2013.)
- 4 1/2 cups (18 oz) old-fashioned rolled oats (not instant)
3/4 cup shelled & unsalted sunflower seeds
1 1/2 cups slivered raw almonds
2 Tablespoons ground cinnamon
1 1/4 cups pure maple syrup
1/3 cup canola oil
1 cup raisins (or chopped dates)
How To Make Maple Almond Granola
Preheat oven to 325 degrees. Place the oats, sunflower seeds, almonds and cinnamon in a large bowl and stir to combine. Add the maple syrup and oil, stir together until all the dry ingredients are moistened.
Spread the granola on a large baking sheet. Bake the granola until it begins to brown, approximately 25 minutes, then stir it with a flat spatula. Let the granola continue to bake for 15-20 minutes longer, stirring occasionally, and watching it carefully to be sure it doesn't burn during the last few minutes.
Place the baking sheet on a cooling rack and add the raisins (or dates), stirring to combine. Let cool completely and transfer it to an airtight container or zippered bag.
Note From Recipe Submitter:
The granola can be stored for a month on the shelf or frozen for over 6 months. (You can serve the granola straight from the freezer - it doesn't get hard and thaws immediately when milk is poured on it. A trick to avoid that awful stale granola taste!)
A kitchen-tested basic granola that's sweetened with pure maple syrup. Raisins are optional, but recommended.
Mr Breakfast would like to thank HollyMartel for this recipe.
Recipe number 2232. Submitted 1/4/2008.