Maple Spice Granola
Oh, man! I wish you could smell my kitchen right now. It smells like heaven!
Surprising enough, for someone who loves baking and most sweet things, I’ve never tested my hand at making granola. But the other day, I was sitting around with some friends and a bottle of wine (or two) and the subject of breakfast came up. (They all like to eat as much as me, so it’s obvious we get along). Two of them said that their go-to breakfasts involved yogurt, and one of them said she couldn’t imagine breakfast without her mom’s homemade granola. I’m more of an eggs and toast person myself, but the more that they talked about homemade granola, I knew I just had to try it.
Since I’m in love with this time of year, I decided to make a granola that matched the season. All the ingredients I used I had on hand, meaning that you know I’ll be making this one again.
- 3 Cups of Instant Oats
- 1/2 Cup of Walnuts
- 1/4 Cup of Coconut Flakes
- 1/4 Cup of a Maple Syrup/Agave Blend
- 1/4 Cup of Coconut Sugar (if you don't have coconut sugar, substitute with a little less than 1/4 Cup of Brown Sugar)
- 1/4 Cup of Coconut Oil
- 1/4 Cup of Raisins
- 1/2 Tsp of Salt
- 2 Tbsp of Cinnamon
- 1/2 Tbsp of Nutmeg
- 1/2 Tsp of Ginger
- 1 1/2 Tbsp of Vanilla
- 2 Tbsp of Chia Seeds
- Mix all dry ingredients in one bowl and all wet ingredients in another. Add the wet ingredients to the dry until fully mixed. If you would like granola clusters, make clenching motions in the granola with your hands.
- Carefully spread on a large baking sheet. I suggest using one with raised edges so you don't lose any granola while it bakes.
- Bake at 325 degrees for approximately 30 minutes, checking in every 6-10 minutes to stir the granola and prevent it from burning.
- Once the granola reaches a beautiful golden brown, take out of the oven and store in an air tight container.