ShareThisMaple Granola
The world would go right on spinning without yet another granola recipe. Everytime I see one published I think it can't possibly be that different from the last. After all, isn't every granola recipe open for interpretation based on your current pantry stock of nuts and dried fruit? Yet every time I make another version, I find that they are decidedly different. The variety and exact proportion of wet to dry ingredients greatly affects the bake time, toast, and texture of the final product. Even more, I've discovered people have surprisingly strong opinions about their granola. This particular Maple Granola is the ideal recipe for granola fans who fall into the Clump-Free, Slightly Sweet, Heavy on the Oats, Bit of Chew camp.
We've highlighted the deep nutty, caramel and toffee flavors of our favorite dark maple syrup by using it as our sole sweetner and the majority of our liquid ingredients. Coupled with a small amount of flavorful coconut oil, there is just enough moisture to coat each bit and piece for a crunchy, loose cereal when baked.
Maple Granola
Makes about 9 cups
6 cups old-fashioned oats
1 cup pecans, chopped
1 cup pepitas
1 cup shredded unsweetened coconut
1/2 cup chopped dates
1/2 teaspoon kosher salt
1/4 teaspoon cinnamon
1 cup maple syrup
1/3 cup coconut oil
1 tablespoon grated ginger
Heat oven to 325°F. Combine oats, pecans, pepitas, coconut, dates, salt, and cinnamon in a large bowl. Heat syrup, coconut oil, and ginger in a small saucepan over medium heat just until warm enough to be a runny liquid. Pour over dry ingredients and toss until thoroughly coated and combined. Spread onto 2 large rimmed baking sheets and bake for 40 minutes, or until golden brown, rotating pans and stirring every 10 minutes.
