Maple Syrup and Cinnamon Granola
Does the world really need another granola recipe? Yes…yes it does…because they have yet to have tried my absolute favorite recipe for maple syrup and cinnamon-spiced granola filled with walnuts, pecans, sliced almonds, and pepitas. It can easily be customized by adding whatever nuts and seeds you prefer. If you have a large family, or just really love granola (hey, who could judge) you can easily double or triple the recipe- it lasts up to two weeks in an airtight container. Amp up the fall vibes by using pumpkin pie spice instead of the cinnamon and serving with yogurt and sauteed apples. However, my favorite way to eat the granola, besides just by the handful, is in a parfait with maple-roasted berries and Greek yogurt. Never roasted berries before? What are you waiting for? They are so delicious warm, roasted until soft and intensely flavorful. I just place strawberries, blueberries, raspberries and maple syrup on a large parchment lined sheet tray and roast 15-20 minutes at 400 degrees. Layer with chilled Greek yogurt and my favorite granola and you have the perfect Autumnal Breakfast!
Maple Syrup and Cinnamon Granola
Serves: about 2 cups
Breakfast, snack, parfait
Ingredients:
- 1 cup old-fashioned rolled oats
- ¼ cup pecan halves
- ¼ cup walnut halves
- ¼ cup pepitas (hulled pumpkin seeds)
- 2 large tablespoons sliced almonds
- ½ teaspoon cinnamon
- Pinch of Himalayan Sea salt (or regular table salt)
- 2 tablespoons olive oil
- 2 tablespoons good quality maple syrup
- 1 teaspoon vanilla extract
Directions:
- Preheat oven to 350 degrees and line a rimmed sheet pan with parchment paper.
- In a large bowl, stir together oats, pecans, walnuts, pepitas, almonds, salt and cinnamon. Stir the olive oil, maple syrup and vanilla into the oat mixture.
- Pour oat mixture onto the prepared sheet pan and spread into an even layer. Bake for 18-20 minutes, until golden brown.
- Allow to cool completely, then break into pieces and store in an adorable little mason jar.