Maple Almond Granola
In our house, we love granola and I must say that though a lot of granolas that you find seem healthy, many of them are chalk full of fat and sugar and general nasty business. Now I’m not saying that what we bake here at Baking Vintage is “healthy” but for breakfast, it’s nice have something that’s light and satisfying. So here I give you one of my favorite recipes for granola: I’ve been baking it for so long that it might as well be vintage.
I happen to love this granola for it’s ease, it takes but minutes to throw together but also because it is just so darn tasty. Collin Murray happens to love it and so whenever we have lived apart, I would make this granola and send it to him in a care package…that’s just the kinda gal I am. Enjoy.
Maple Almond Granola (adapted from Cooking Light)
Makes about 4 cups
2 cups regular oats, not quick cooking
½ cup chopped almonds, or any nut that delights you
½ cup maple syrup
¼ cup packed brown sugar
2 tablespoons canola oil
Pinch of salt
Preheat the oven to 300˚F.
In a large bowl, mix together all the ingredients until the oats are thoroughly coated in maple syrup. Pour onto a baking sheet lined with aluminum foil. Bake for 30 to 35 minutes or until granola is no longer wet but not heavily browned. Allow to cool on the sheet tray. Store in a air-tight container for several weeks. Enjoy.