Maple Honey Granola

My last post was for an uber fresh and healthy Mediterranean Chicken Chopped Salad and here I am, just days later, sharing this scrumptious and extremely wholesome granola. Although it’s my aim to fill the bellies of the folks in this house with lots of fresh, healthy cuisine, we will NOT be turning our backs on Mexican food, pasta, or good, old-fashioned casseroles. It’s all about balance my friends. Stay tuned for more comfort food coming very soon.

 My healthier food focus has been a real easy task when it comes to breakfast. I’m bonkers over my Tropical Green Smoothies and Paul and I are now completely hooked on this super tasty granola. Mix in a bowl of oatmeal and a lightened up egg scramble (coming soon!) and you have some great breakfast menu items to choose from through the week.

 We have been dipping into this jar for more than just breakfast. The stuff is so addictive that we’ve been reaching for it to snack on at all times of the day and night.

The wonderful thing about this recipe is that it consists of ingredients I always stock in my pantry so I can make it at a moments notice. I love these Sun-Maid Mixed Jumbo Raisins. They are plump and juicy and the different colors add a nice contrast to the granola. You’ll also need some old fashioned oats, pure maple syrup (Trader Joe’s has a great price), honey, brown sugar, and sweetened, flaked coconut.

A quick note – if you’re watching your sugar intake, it works very well to swap out the brown sugar in recipes like this for a low glycemic sugar alternative like Coconut Crystals. I recently received some samples without any obligation whatsoever to mention it, but I’m mentioning it because we love it! I keep the canister on my kitchen counter and have been using it to sweeten hot tea and it’s perfect on oatmeal. I didn’t use it here but will absolutely use it when I make up a batch of granola for my Dad. I am in no way a nutritionist but wanted to share. Moving on…

I’m so thankful I have a Trader Joe’s less than 5 minutes away. It is THE place to go for nuts. They stock a huge variety, both roasted/salted and raw. For this recipe I used raw, sliced almonds and raw cashews.

Grab a large mixing bowl and combine the oats, brown sugar, coconut, roughly chopped cashews, and the almonds. See the printable recipe below for the exact measurements.

In a small saucepan over medium heat, combine the vegetable oil, honey, pure maple syrup, and salt. We’re only adding 1/2 teaspoon salt but it adds a vital component to the granola so don’t skip it. Quickly remove the pan from the heat as soon as it reaches a low boil.

Pour the maple/honey mixture over the oat mixture and stir it well to combine.

Transfer the mixture to two rimmed baking sheets that have been lined with parchment paper. I recommend parchment over heavy duty foil but if you do use foil, just keep in mind that granola cooked on foil will brown more quickly so you’ll need to be vigilant and keep a close eye on it while it cooks.

Spread the granola out in an even layer. Don’t be tempted to put the entire amount on one sheet because it won’t brown evenly.

Bake the mixture for 10 minutes in a preheated 300 degree oven. After 10 minutes, use a wooden spoon to carefully stir and lightly toss the granola; smoothing it out into an even layer when you’re done.

Continue to bake for an additional 10 to 15 minutes, watching closely.

Remove the pan from the oven as soon as the mixture is light, golden brown. Important note – the granola will still feel soft to the touch. Do not try to cook it till it is crisp or you will burn it. It will crisp up and harden appropriately as it cools.

Allow it to cool on the baking sheets for a few minutes and then add the raisins.

I find it easier to transfer the granola to mason jars or other airtight containers if I transfer it to a large bowl first. After it has cooled for another 10 minutes lift up all four corners of the parchment paper and move it over the bowl. Some of the granola will stick to the paper and you can just you your hands to scrape it right into the bowl.

This recipe will fill two quart sized mason jars.

A delicious, nutritious start to your day.

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Maple Honey Granola

Author Valerie Brunmeier

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6 cups

Change the number in the box above to adjust serving size. Please note that size of cookware and cook time may vary.

Print

Ingredients

• 3 cups rolled oats
• 1/2 cup raw unsalted, sliced almonds
• 1/2 cup coarsely chopped raw unsalted cashews
• 1/2 cup sweetened flaked coconut
• 1/4 cup brown sugar
• 1/4 cup vegetable oil
• 2 tablespoons pure maple syrup
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1 cup raisins

Instructions

1. Preheat oven to 300 degrees.
2. In a large bowl, combine the oats, nuts, coconut, and brown sugar.
3. In a small saucepan over medium-low heat combine the oil, honey, maple syrup,and salt. Cook until it just begins to come to a boil, then quickly remove from the heat. Pour this mixture over the oat mixture and toss to combine well. Pour out the mixture evenly on two parchment paper or foil-lined, rimmed baking sheets. Bake for 10 minutes then using a wooden spoon, carefully toss and stir the granola. Use the spoon to spread granola out into and even layer and continue to bake for an additional 10 to 15 minutes, or until light golden brown. Remove from oven and allow to cool.
4. Add raisins and transfer granola to an airtight container.

Recipe Notes

Watch granola closely while cooking. It will brown more quickly on foil than it will on parchment paper. If it appears to be browning too quickly, lower the oven temperature to 275 degrees and/or stir more frequently.

Granola WILL NOT be hard and crispy when you remove it from the oven. It will harden as it cools.

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