Maple Walnut Granola is fast, easy, delicious, and so good for you. You can take it on hikes, eat it with milk for breakfast or have it as a snack. Plus, unlike the store bought kind, when you make it yourself, you actually know what’s in it.
It has been snowing here in NYC. My oldest girl loves it. She would stay in the snow forever if I let her. There is a show on amazon prime called the Snowy Day. It’s based on the book by Ezra Jack Keats and she just loves it. Whenever it snows here she claps her hands and sings the Snowy Day theme song.
In the past January has been hard for me to get through. I always suffer from post holiday blues. But days like this – with snow, and singing, and laughter, they make me feel like there is no better time in the whole year.
Another thing that helps me with January, of course, is food. I love rich stews, warm breads, and hot chocolate. The other day I tried making this Maple Walnut Granola. My whole apartment smelled like toasted nuts and hot maple syrup. It was amazing. It was enough to cure any midwinter blues.
Maple Walnut Granola Secrets
The trick to making granola is in the ratios. You always need a 4:1 ratio of oats to liquid. The oats are going to be what soaks everything up. All the other mixed in ingredients just get a light coating.
Stick with 3 cups of oats per baking sheet. Too many more oats, and the surface area will be off. Your maple walnut granola won’t get toasted all the way through. Too little oats, and things start to burn.
Also, watch out for the walnuts, they seem to catch easier than other nuts.
I usually stick to this recipe: 3 cups of oats, 2 cups of mix-in nuts, 1 cup of dried fruit (added after baking), dry sugar, 1/2 cup liquid sugar, 1/4 cup oil, and flavorings.
Bake the granola at 300 F degrees for half an hour. Stir the granola twice during baking. Let it cool and finish crisping up on the baking sheet for 15 minutes. Then add your dried fruit.
I like adding dried fruit at the end so it doesn’t soak up any of my liquid mixture, or get over-dried in the oven. However, that’s a personal preference.
The different kinds of granola you can make are endless.
Aside from walnuts and almonds, you can use pecans, pumpkin seeds, sunflower seeds, coconut flakes, etc.
Cranberries, raisins, dried cherries, apricots, dried blueberries, etc.
Brown and white sugar, stevia, or you can leave it out and be extra healthy
Pure maple syrup (you can use artificial, but it doesn’t taste the same), honey, or agave nectar
Canola oil, olive oil (not my favorite), or even coconut oil are popular choices
Extracts like vanilla, orange, or almond are great. Spices like cinnamon, nutmeg, cloves, and cardamom are wonderful too.
RB and I like to eat our maple walnut granola in a bowl with almond milk. RB used to put his in his yogurt before we discovered his aversion to dairy. Take it hiking, take it to work, pack it in a lunch – the possibilities are endless!
If for some reason your granola is still wet, leave it in for 10 more minutes. After you pull it out, stir it around to release any trapped moisture and the granola should dry out.
Here's What You Need:
- 3 Cups Rolled Oats (Not Quick Oats) I use Bob's Red Mill
- 1 Cup Roughly Chopped Walnuts
- 1 Cup Sliced Almonds
- 1/2 Cup Pure Maple Syrup
- 1/4 Cup Dark Brown Sugar
- 1/4 Cup Vegetable Oil
- 1 Teaspoon Vanilla
- 1/4 Teaspoon Salt
- 1 Cup Dried Cranberries
Here's What You Do:
- Preheat oven to 300 F degrees.
- Line a large baking sheet with baking foil.
- In a large bowl mix oats and nuts together.
- In a small saucepan heat maple sugar, dark brown sugar, oil, vanilla, and salt. Mix until brown sugar dissolves, but do not allow to boil.
- Pour the liquid into the bowl with the oats and nuts and mix until everything is well coated.
- Pour mixture onto the prepared baking pan and spread evenly.
- Cook for 30 minutes, stirring twice during baking for even toasting.
- Remove from the oven and allow to cool for 15 minutes on the pan.
- Mix in the dried cranberries.
Store in air tight container.