Wednesday, June 8

Cinnamon Nut Granola

This granola is yummy with milk, yogurt, and even sprinkled on homemade vanilla ice cream. It will make your home smell amazing, but I have to warn you it's slightly addicting.
(If you are a Gluten-Free household, simply use Gluten-Free oats.)

1 cup 100% pure maple syrup
1/4 cup extra virgin olive oil
2 tbsp of vanilla
3 1/2 cups rolled oats
1 1/2 cups dried unsweetened shredded coconut
2 tsp cinnamon
1/2 tsp ground dried ginger
1 1/4 cup sliced raw almonds
1 tsp fresh ground sea salt
1 cup dried dates, cranberries or raisins (optional)

Preheat the oven to 325 degrees.
Spread 2 tbsp of olive oil on a cookie sheet until well coated. You can also use a 9x12 baking dish instead of a cookie sheet.
Mix together maple syrup, vanilla and the olive oil.
Toss the dry ingredients, minus the dates/raisins/cranberries, together in a mixing bowl.
Add the maple syrup mixture to the oats mixture. Stir with a wooden spoon until the raw granola is uniformly sticky.
Spread the oats mixture loosely on the cookie sheet in as thin of a layer as possible.
Bake in a preheated 325 degree oven for 35-40 minutes. Check the oats after 30 minutes to see if they are done--a golden brown and strong aroma indicates it's ready.
If you are using the deeper baking dish, toss the mixture after15 minutes and bake for an extra 10-15 minutes, if needed.
Add the dried raisins or other fruit.
Cool the granola before serving.

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