Amy M. * Maple Almond Granola
Amy: “I’m kind of crunchy granola, so this recipe represents me! Also, my whole family loves it and it makes a great gift. Over the years, I’ve adjusted it to our taste and made it healthier.”
There are few things in life more satisfying than homemade, crunchy, maple-kissed granola. Here, delightful golden clusters come packed with old-fashioned oats, toasted slivered almonds, plump dried cranberries, nutty (and nutritious) wheat germ, and a whisper of brown sugar for a just-right sweetness. Drenched in milk, scooped up by the handful, or sprinkled atop ice cream, there is no wrong way to eat it. And while granola may be more traditionally a breakfast treat, it also makes for an energizing snack and — on occasion — a delicious, impromptu brinner. Why not?!
Three Quick Questions…and Amy’s Answers
It’s your last meal. What do you have?
Chocolate mocha brownies, dark chocolate-covered almonds, and warm chocolate chip cookies.
Your kitchen is burning down. What’s the one thing you grab?
The fire extinguisher!
Do you have a favorite cookbook?
The Moosewood Cookbook, by Molly Katzen. I knew Molly before she was a famous cookbook author, when she started The Moosewood Restaurant in Ithaca, New York. I was a college student, and loved to eat at her restaurant because the food was so healthy, different, delicious and reasonably priced. My Moosewood Cookbook is well worn, as I love to cook and eat vegetarian food.
- 3 cups old-fashioned oats
- ¾ cup wheat germ
- 3 tbsp dark brown sugar
- ¼ tsp salt
- ¾ cup slivered almonds, chopped pecans, or
- a combination of the two
- ¼ cup real maple syrup
- ¼ cup vegetable or canola oil
- 1½ tbsp water
- ½ cup dried cranberries, raisins, or
- a combination of the two
- Adjust oven rack to middle position and pre-heat oven to 325°F. Line a baking sheet with parchment paper or aluminum foil. In a large bowl, mix together oats, wheat germ, brown sugar, salt and almonds.
- In a small saucepan, bring maple syrup, oil and water to a simmer over low heat. Drizzle over oat mixture, and stir to combine well. Working a small handful at a time, squeeze mixture to form small clumps, placing them on prepared baking sheet as you go. (Don't worry if all of it doesn't form clumps.) Bake for 25-35 minutes, stirring once halfway through. When granola has reached your desired level of crunch/goldenness, remove from oven. Allow to cool, then mix in the dried cranberries and raisins. Granola can be stored in a ziplock bag or airtight container for up to two weeks.
I love the aroma of granola baking in the oven- sweet and nutty. Looking forward to trying Amy’s recipe!
Me tooooo! A batch of granola makes everything smell so homey.
I’ve been saying for months that I need to make my own granola. This looks wonderful!
I said the same thing about granola for the longest time. It’s so easy, though! It could very well become a habit.
I love making granola at home and I like really crunchy granola. This recipe is very similar to mine. My grandchildren are coming to visit this weekend, so I’ll definitely try it!
Lucky grandchildren!! Let me know how it goes 🙂
One word: YUM!
I love granola for breakfast. I make my own as well.
I use similar the ingredients except I use honey instead of maple syrup and I add dried blueberries. Lovely post.
Thanks for sharing.
Ooh, dried blueberries, that sounds delicious! I might have to try that next time. Thanks for visiting, Esther!