Walnutty Maple Granola

The sweet smell of roasting nuts and oats will fill your kitchen and spark everyone's appetite. Granola continues to cook on the hot sheets even after it's removed from the oven, so transfer it to a cool baking pan to prevent burning. Feel free to toss in other favorites like sunflower seeds, sesame seeds, chopped dates, dried apples and/or ground cinnamon. Store extras in an airtight container; use within 6 weeks. This came from Vegetarian Times magazine. I have not tried this, just posting for safe keeping.

• Ready In: 36 mins
• Serves: 6

Ingredients

• 1⁄2 cup pure maple syrup, plus 2 tbl
• 2  tablespoons  vegetable oil
• 1  teaspoon vanilla extract
• 4  cups old fashioned oats
• 1⁄2 cup  coarsely chopped walnuts
•  soymilk or   rice milk, for serving

Directions

1. Preheat oven to 375. Line two large baking sheets (with sides) with parchment paper; set aside.
2. In 1-cup glass measure, with fork, mix together maple syrup, oil and vanilla until well combined. Place oats in large bowl and drizzle maple syrup mixture on top. With your hands or a wooden spoon, mix until well blended. Divide mixture between prepared baking sheets; spread evenly in single layer.
3. Bake on upper and middle oven racks 15 minutes. Remove sheets from oven, carefully stir granola and spread evenly. Return sheets to oven, rotating them from top to bottom and front to back. Bake until granola is golden, 6-8 minutes.
4. Remove sheets from oven, slide granola into large baking pan and let cool, stirring occasionally, at least 20 minutes; stir in walnuts. Serve with soy milk.