Foodie Friday: Spiced Maple-Vanilla Granola Recipe
I’ve made many batches of this recipe as gifts, and every single time I’ve been asked later for “more of that wonderful granola”! The blend of spices (especially the “secret ingredient” of cardamom) combined with vanilla is what I think makes it special, but feel free to adjust the seasoning to suit your own tastebuds.
Use parchment paper or silicone baking mats on the baking sheet, or expect to scrub hard when the syrup adheres nearly permanently to the metal surface. (I learned this the hard way.)
Use sunflower seeds to make a nut-free version that’s a bit more accessible to those with food sensitivities.
Spiced Vanilla Granola
4 cups organic rolled oats
1 cup chopped raw almonds, pecans, or walnuts
½ cup organic raw unsweetened shredded coconut
¼ cup freshly ground flax seeds
¼ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp cardamom
¼ tsp coriander
⅓ cup coconut oil
¼ cup maple syrup or honey
1 Tbsp vanilla extract
Preheat oven to 300°F. Cover a rimmed shallow baking pan with parchment paper. In a large bowl, mix all dry ingredients.
In saucepan, combine oil, sugar, and syrup or honey. Bring up to simmer over medium heat. Remove from heat and stir in vanilla.
Pour hot liquid over oat mixture, stirring quickly to mix well.
Spread mixture onto baking sheet. Bake at 300°F, stirring every ten minutes until golden brown (about 30 minutes). Cool completely and store in air-tight container.
Makes about 6 cups. Recipe can be doubled or tripled to fill more than one baking sheet.