This is my favorite granola, and I’ve been making this recipe for about six years. It’s perfectly delicious, and I think better than anything from the store.
This granola is really distinguished by its simplicity, which begins with a mixture of rolled oats, pure maple syrup, and lots of cinnamon. Then, it’s oven toasted with chopped pecans, walnuts, and almonds. Easy, right?
Lightly sweet, crunchy, and loaded with energy, it’s great as a breakfast cereal on its own or sprinkled over hot oatmeal in the morning. It’s also an ideal topping for fruit or yogurt, and makes a wonderful trail mix with a bit of dried fruit, unsweetened coconut, or dark chocolate chips.
This recipe makes just about one quart, but I sometimes prepare a double batch just to share with friends, poured into little Mason jars and tied with pretty ribbons.
3 cups of old-fashioned rolled oats
1/4 cup raw walnuts, chopped
1/4 cup raw pecans, chopped
1/4 cup raw almonds, chopped
1/2 cup plus 2 tablespoons pure maple syrup
2 teaspoons vanilla
2 teaspoons cinnamon
pinch of salt
– Preheat oven to 300 degrees.
– In a large bowl, combine all ingredients, mixing well to coat everything with maple syrup. Spread mixture on baking sheet or roasting pan.
– Bake until golden brown, stirring occasionally, about 30 to 40 minutes. Transfer the baking sheet to a wire rack, and allow to cool completely. Store refrigerated, in an airtight jar.
Vicki Brett-Gach is a Certified Vegan Lifestyle Coach and Educator through Main Street Vegan Academy, a Certified Personal Chef through Wellness Forum Health, and a graduate of the Plant-Based Nutrition Certificate program through the T. Colin Campbell Center for Nutrition Studies. She coaches clients, teaches heart-healthy vegan cooking classes, and writes the “Honestly Vegan” column for Honest Cooking, an international online culinary magazine. Connect with her on Facebook and follow her Ann Arbor Vegan Kitchen blog for new recipes as soon as they are published.