Maple Granola
Recipe by Nicole Thom-Arens
Makes 6 cups
With a subtle maple flavor combined with pumpkin spice, this granola is filled with fall warmth. Add it to yogurt, oatmeal, eat it as cereal, or just enjoy it by the handful. This would also be an excellent topping to baked apples.
Ingredients:
4 cups rolled oats, not quick cooking2 cups chopped pecans1/2 cup unsweetened coconut1/4 cup coconut oil1/3 cup maple syrup1 teaspoon vanilla bean paste1/4 cup brown sugar2 tablespoons whole wheat flour1 teaspoon pumpkin spice (I like to make my own by combining 3 tablespoons cinnamon with 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 1/2 teaspoons allspice, and 1 1/2 teaspoons ground cloves.) 1/2 teaspoon kosher salt
Instructions:
1. Preheat the oven to 350 degrees. 2. Line a baking sheet with parchment paper. Allow the edges of the paper to exceed the pan. This excess paper will assist you in tossing the granola later. (To prevent the paper from rolling up, scrunch it into a tight ball and then smooth it out to fit into the pan.)3. Toss together the oats, pecans, and coconut on the pan. 4. Bake at 350 degrees for 15 minutes. 5. While the oat mixture is toasting, melt the coconut oil in the microwave by heating at 30-second intervals. (I use a 2-cup measuring cup for this and mix all the ingredients together in the same cup.)6. When the coconut oil has melted, add the maple syrup and brown sugar. Stir to combine. 7. Add the flour, vanilla, salt, and pumpkin spice. Stir to combine. (This will turn into a thick paste.)8. When the oat mixture has toasted for 15 minutes, remove from the oven and add the sugar and syrup mixture. Toss to combine. (The hot oat mixture immediately begins to melt the paste, making it easy to combine.)9. Return the granola to the oven. Bake for 3 minutes. Remove and toss the granola. 10. Bake for an additional 3 minutes. Remove and toss the granola.11. Bake for a final 4 minutes. Remove and allow to cool on the pan. 12. Once the granola has cooled, store in an airtight container. Store in the fridge for up to three weeks or the freezer for up to 3 months.
Ingredients:
4 cups rolled oats, not quick cooking2 cups chopped pecans1/2 cup unsweetened coconut1/4 cup coconut oil1/3 cup maple syrup1 teaspoon vanilla bean paste1/4 cup brown sugar2 tablespoons whole wheat flour1 teaspoon pumpkin spice (I like to make my own by combining 3 tablespoons cinnamon with 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 1/2 teaspoons allspice, and 1 1/2 teaspoons ground cloves.) 1/2 teaspoon kosher salt
Instructions:
1. Preheat the oven to 350 degrees. 2. Line a baking sheet with parchment paper. Allow the edges of the paper to exceed the pan. This excess paper will assist you in tossing the granola later. (To prevent the paper from rolling up, scrunch it into a tight ball and then smooth it out to fit into the pan.)3. Toss together the oats, pecans, and coconut on the pan. 4. Bake at 350 degrees for 15 minutes. 5. While the oat mixture is toasting, melt the coconut oil in the microwave by heating at 30-second intervals. (I use a 2-cup measuring cup for this and mix all the ingredients together in the same cup.)6. When the coconut oil has melted, add the maple syrup and brown sugar. Stir to combine. 7. Add the flour, vanilla, salt, and pumpkin spice. Stir to combine. (This will turn into a thick paste.)8. When the oat mixture has toasted for 15 minutes, remove from the oven and add the sugar and syrup mixture. Toss to combine. (The hot oat mixture immediately begins to melt the paste, making it easy to combine.)9. Return the granola to the oven. Bake for 3 minutes. Remove and toss the granola. 10. Bake for an additional 3 minutes. Remove and toss the granola.11. Bake for a final 4 minutes. Remove and allow to cool on the pan. 12. Once the granola has cooled, store in an airtight container. Store in the fridge for up to three weeks or the freezer for up to 3 months.