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Amy’s Maple Nut Granola

January 21, 2008
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**9/18/08 Note: after making this every other week for about a year, I’ve updated the original recipe a bit. The updated version is even quicker to make and tastes even better (in my opinion!)**

This is my go-to recipe for granola, which I arrived at after experimenting with some different combinations of ingredients. Because my favorite way to eat granola is mixed in with some plain yogurt and fresh fruit, I’ve left dried fruit out of this base recipe..but the nice thing about granola is that you can mix in whatever you like. Add a handful of dried apricots, raisins, cranberries, etc. — they would all be good! I like my granola not too sweet, so this has only a little bit of maple syrup in it. It’s nicely nutty with walnuts and almonds; you can mix in whatever nuts you like, and add some dried fruit if you wish — I don’t usually, since I normally have it with fresh fruit and yogurt.


4 cups old-fashioned rolled oats
1 tsp ground cinnamon
1/2 cup walnuts, coarsely chopped
1/2 cup almonds, coarsely chopped
pinch of salt
1/3 cup canola oil
1/2 cup maple syrup
3 tsp vanilla extract


Preheat oven to 375 degrees F. In a large bowl, stir together oats, nuts, cinnamon and salt. In a separate bowl, stir together oil, maple syrup and vanilla extract. Pour the liquid mixture over the oat mixture and stir to thoroughly combine.

Spread oats out on a baking sheet and bake for about 15 minutes. Stir them with a spatula and return them to the oven; bake another 5-10 minutes or until a nice golden brown. Keep a close on it towards the end so the nuts don’t burn. Transfer to a cooling rack to cool completely, then to an airtight container where it will keep for weeks!

Makes about 5 cups.


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