|Maple Nut Granola #SundaySupper |
Author: Susan Palmer
I used quick-cooking oats for my granola because that was what I had on hand, most granolas are made with rolled oats. Quick-cooking oats produce a granola that is smaller in texture, I personally like it, but go with your preference. Also, if you are using toasted nuts, I suggest reducing the cooking time by about 10 minutes.
- 3½ cups quick-cooking or rolled oats
- ¾ cup cashews, roughly chopped
- ½ cup pecans, roughly chopped
- ½ cup walnuts, roughly chopped
- ½ cup sunflower seeds
- ½ cup dried sweetened cranberries
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ½ cup pure maple syrup
- ¼ cup light brown sugar, packed
- ¼ cup vegetable oil
- Pre-heat your oven to 350 degrees F. and have a half-sheet sized baking sheet nearby.
- In a large bowl, mix together the oats, nuts, sunflower seeds, cranberries, salt, cinnamon and nutmeg.
- In a small bowl, mix together the maple syrup, brown sugar, and vegetable oil. Pour the wet ingredients over the dry making sure everything is fully coated.
- Pour the granola onto the baking sheet and with the back of a wooden spoon, spread in an even layer.
- Bake for 40 minutes, stirring about halfway through, or until the granola is a nice golden brown color.
- Remove from the oven and stir once more. Let cool before storing in an airtight container.
Recipe by The Girl in the Little Red Kitchen at http://girlinthelittleredkitchen.com/2012/11/maple-nut-granola-sundaysupper/