Vanilla Maple Granola Cereal
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
20
ingredients
- 1419.54 ml old fashioned oats
- 473.18 ml raw almonds, sliced
- 473.18 ml raw pecans, chopped
- 473.18 ml unsweetened dried shredded coconut
- 118.29 ml ground flax seeds (optional)
- 118.29 ml hemp seeds, hulled (optional)
- 19.71 ml cinnamon
- 4.92 ml nutmeg
- 177.48 ml butter
- 236.59 ml pure maple syrup
- 29.58 ml real vanilla
- parchment paper
directions
- Preheat the oven to 350 degrees. Cover two rectangular baking sheets/sheet cake pans with parchment paper.
- Mix the dry oats, almonds, pecans, coconut, seeds and spices together in a large mixing bowl.
- Heat the butter and maple syrup together in small sauce pan over low heat. Once the butter melts remove from heat and stir in vanilla.
- Pour the hot liquids over the dry ingredients and stir together with a rubber spatula until evenly coated.
- Spread mixture evenly over both prepared pans.
- Bake for 10 minutes then turn oven off and let granola sit overnight or for 6-8 hours. (you may opt to bake the granola for 75 minutes in a 250 degree oven).
- The granola will become crisp as it cools at which point you can break it into pieces and store in air tight container for up to 3 weeks.
- Feel free to add dried fruit of your choice after it has cooled or mix in when eating.
- Additional options that I have not yet tried are substituting coconut oil for the butter; mixing in cocoa with the maple syrup and butter mixture for a chocolate flavor.
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