In the last few years, I’ve grown to love granola. Cereal doesn’t sound as good anymore. Most kinds make me feel like I might be getting fiber and sugar but not much else. Meanwhile, granola usually has nuts and dried fruits, and therefore offers a much better breakfast option. I started my little obsession two years ago, we signed up for the Horse & Buggy Produce Share. Every other week, we’d received a gigantic amount of locally made granola. We ended up getting so much more than I could eat that I gave several pounds of it to my mom on some of her visits. After having the H&B real deal granola, anything I could buy at the store tasted like there was way too much sugar and unnecessary ingredients. Recently, I found some maple and walnut granola at the Cheese Shop. The taste was perfect but I couldn’t help and think that I could probably make it myself. That’s when I remembered (duh!) that I made granola for our last Christmas baskets!
I based my granola on this Nutty Granola recipe although I didn’t really follow the right quantities and changed a lot of the ingredients. I hope I won’t jinx myself for the future but I really don’t think you can mess up granola. I guess the most important thing is to make sure that everything is coated in maple syrup while making sure it’s not soaked in it (I’m sure honey would work too but I’m Canadian, I like maple syrup a million times more than honey). I did put more than the recipe called for but I also added more nuts and dried fruits.
Keeping the original recipe in mind, most of my modifications were based on what I had in my pantry. One more time (it appears to be a theme in my posts), I apologize for not putting quantities but I really don’t think it matters much for this recipe. You can always look at the original recipe for better guidance.
Modified Nutty Granola:
– Pecans, chopped
– Almonds, chopped
– Flax Sprinkles
– Chia seeds
– Maple syrup
– A few walnuts and raisins (I only had a few left in a bag but I just went ahead and dumped it in)
– Pinch of salt
– 1/4 teaspoon of cinnamon
1. Mix all the dry ingredients in a big bowl. Add the maple syrup and make sure that it coats everything.
2. Spread the mixture on a greased baking sheet.
3. Bake at 300F for approximately 30 minutes (until the oats are golden). Every 10 minutes or so, stir the mixture to make sure it doesn’t stick together too much.
Make sure to store your granola in an air-tight container and it should last you quite a while. Also, as you can probably detect from the bottom picture, the Chia seeds were an experiment. I didn’t know if it would work well but I knew it was a good thing to add to food. I just need to get used to its texture once it’s soaked with milk.