Tuesday, January 3, 2012

Maple Granola


3 cups rolled oats

1 cup dried unsweetened coconut

1/2 cup each pecans, walnuts, and pistachios

1/2 cup wheat germ

1/2 cup pure maple syrup

1/2 cup extra-virgin olive oil

1/2 cup packed light-brown sugar

1 teaspoon coarse salt

3/4 teaspoon freshly grated nutmeg

1/2 cup dried cranberries

Preheat oven to 300 degrees. Mix together oats, coconut, nuts, wheat germ, syrup, oil, sugar, salt, and nutmeg. Spread granola in an even layer on a rimmed baking sheet. Bake, stirring every 10 minutes, for 40 minutes. Add cranberries, and bake until granola is toasted, about 10 minutes more. Let cool completely. Maple granola can be stored at room temperature for up to 2 weeks.

This week I will be joining:



Jolene - EverydayFoodie said...

I am thinking this would be great on vanilla yogurt. I love all things maple, especially mixed with yogurt. Weird, but good!

Shelia said...

Oooh, I've never had this before but my tiny mouth is ready to try it.
Thanks for popping in to see me.
Be a sweetie,
Shelia ;)

Tiffanee said...

I love granola and the flavor combinations in this one sound amazing!

SavoringTime in the Kitchen said...

I love making granola too! My recipe is very similar except I don't use brown sugar in mine, I use honey. I keep mine in the exact same jar :)

Miz Helen said...

I just love homemade Granola and this is a recipe that I would really like to try, it looks so good. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen