Muskoka Maple Granola

Muskoka Maple Granola

I start every day with granola, mixed into some Greek Yogurt. Not just any granola though. I have been making my own granola for some time and have tried a number of recipes. This one is my favourite.

A delicious maple granola recipe, made with maple syrup and lots of fruits and nuts.

I’ve learned a thing or two about how to make good granola through trial and error. First, it has to have oil. If you want crispy granola, you need oil. I use vegetable or canola. You could use coconut oil, which is healthier, but it will impart a light coconut flavour. It also has to have sugar of some sort. Maple syrup or honey together with some brown sugar hits the sweet spot for me. No pun intended :). It’s always tempting to try to reduce the fat and sugar, but I’ve never been happy with the results. I’d much sooner eat less of a better tasting granola.

Secondly, you need to cook the granola until it is well-toasted. Toasted oats have the most flavour. You also need to stir the granola regularly as it cooks, to ensure it toasts evenly. Without stirring, it will almost certainly be over-cooked around the edges.

Finally, I’ve learned the proper time to add different items when cooking granola. Don’t cook any fruits (add in at the end), add coconut and walnuts/pecans near the end of the cooking time to avoid burning or bitterness. Almonds can be added from the start.

This recipe is great with maple syrup or honey. Honey seems to produce more clumps than maple syrup for some reason. I love the flavour undertones of maple syrup, myself, so I sacrifice the clumps usually. If you love clumps in your granola, go for the honey and don’t stir it after you take it out of the oven.


Muskoka Maple Granola

Muskoka Maple Granola
 
Prep time
Cook time
Total time
 
This granola can be made with maple syrup or honey. And of course, you can change up the add-ins to suit your taste.
Author:
Recipe type: Breakfast
Serves: 26-28 1/4 cup servings

Yummly
Ingredients
  • 4 cups large-flake (old fashioned) oats
  • 1 cup sliced almonds
  • 1/2 cup sunflower seeds, raw unsalted
  • 1/2 cup brown sugar, packed
  • 1/4 tsp. salt
  • 1/4 cup vegetable, canola or coconut oil
  • 1/2 cup real maple syrup (you could substitute honey)
  • 1 Tbsp. vanilla
  • 1/2 cup shredded coconut
  • 1/2 cup dried cranberries
  • 1/2 cup raisins
Instructions
  1. Preheat oven to 300 ° F.
  2. Combine the oats, almonds, sunflower seeds, brown sugar and salt in a large bowl. Stir well to combine, breaking up any lumps of brown sugar.
  3. In a glass measuring cup, combine the oil and the maple syrup. Microwave for 45 seconds to 1 minute. Remove. Add vanilla and stir well.
  4. Pour oil/maple syrup mixture over the oats mixture. Using two spoons, stir and toss the mixture until all of the oats are coated with the syrup.
  5. Place granola directly onto a baking sheet and place in the oven. Set the timer for 10 minutes. At the end of 10 minutes, remove the granola and stir, moving the granola around the outside edges into the middle and the middle out towards the edges. Set the timer for another 10 minutes. After the second 10 minutes, sprinkle with the coconut and then stir well again. Return to oven and set the timer for one last 10 minute bake. (30 minutes total, stirred twice at 10 minutes and 20 minutes). At the end of the last 10 minutes (30 minutes in the oven), remove the granola from the oven. Stir just a bit then sprinkle with the cranberries and raisins and leave undisturbed until it is completely cooled. Once cooled, stir the granola. Store at room temperature in an air-tight container. Will keep for several weeks (although it may not last that long).
 

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14 Comments

  • Hi Jennifer, Could this be made into a bar? Have you done that? I have to eat on the run in the morning and want to eat healthy instead of fast food and I am going to try this one! I have been looking for a good granola recipe.

    • Hi Eva. I haven’t tried to make granola bars with this particular recipe but I think you could. Here’s how I would try it … Toast the oats, coconut and almonds on a baking sheet at about 350° for 10 minutes, stirring once or twice. Remove from oven and put in a big bowl with the brown sugar. Heat the oil and maple syrup then add the vanilla, as per the original recipe and add to the oats. Throw in the cranberries and raisins. Stir well then press into a 9×13-inch pan and bake at 300° for 20-25 minutes. Let cool completely before slicing. I’ll try it with my next batch but if you try it first, let me know how it worked out.

    • Hi Lael, You could go either way really. I usually use sweetened, as it’s what I have around, but there’s no reason unsweetened wouldn’t work with this.

  • Fantastic recipe! After the first time I made it my family continues to ask for it. I even made it to give away for Christmas gifts this year. I personally like the taste of the coconut oil as opposed to the vegetable oil. I used unsweetened coconut — didn’t even notice it wasn’t sweetened because the maple syrup and brown sugar add enough sweetness Thanks for the recipe. It’s now my favourite breakfast cereal!

    • So glad you (and your family) enjoyed it, Susan. Thanks for letting me know. You’ve convinced me to try the coconut oil the next time I make it. Does it crisp up the oats just as well?

  • Hello Jennifer!
    Thank you so much for sharing the recipe. I loved it!
    Although, I was wondering. Is it healthy enough to eat almost everyday?

    • Hi Megan and thanks. I think so :) I eat a very small amount (1/4 cup), with fruit and greek yogurt. It provides lots of good fibre to start the day and keeps me full a long time.

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