• jahan lakhani

Maple Granola


If you know me, you know my love for maple is no joke. Last time I posted about granola, I gave you options to make whatever combination your heart desires. This time, I am sharing one of my favourite combinations, with maple syrup to sweeten instead of honey. If you so choose, you can substitute out for your the nuts and fruits of your choosing, while keeping the ratios the same. I like the simplicity of this recipe because less variety in the fruit and nuts allows the maple flavour to come through a little more. If it isn't sweet enough you can always add more syrup to the granola, or just use some on top of your yogurt.

Prep Time: 5 minutes

Total Time: 50 minutes

Difficulty: Easy

Makes 8-9 cups

INGREDIENTS

4 cups large oat flakes

2 tbsp coconut oil

3 tbsp maple syrup (or more if desired)

2 cups pecans, coarsely chopped

1/2 cup chia seeds

1/2 cup shredded coconut (I prefer unsweetened)

1 cup chopped dates

METHOD

Preheat oven to 350 degrees.

In a small bowl, heat the coconut oil and maple syrup until liquified (I do this in the microwave).

In a large mixing bowl, place the oats and mix in the oil/syrup mixture, ensuring all the flakes are covered.

Spread this mixture onto a baking sheet (you may need 2 depending on the size). Ensure the entire sheet is covered by a thin layer of oats.

Place in oven for 40 minutes until the oats are golden. To ensure it is cooked evenly, mix the oats every 10-15 minutes.

After 40 minutes, mix the pecans, chia and coconut into the oats and allow to bake for an additional 5 minutes.

Remove granola from oven and once cool, mix in the chopped dates.


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