There’s a bit of a Greek yogurt craze happening right now, and with good cause, if you ask me. Even the nonfat versions are creamy and thick, boosting an incredible amount of protein. A lot of the flavored varieties still sport an incredible amount of sugar, so I opt for the big jug of the plain stuff. Then, I arm my kitchen with toppings galore to make it different and interesting as a snack or for breakfast – fruit compotes, lemon curd, peanut butter, fresh fruit and of course…granola. Granola, the good stuff, can cost an arm and a leg and contain ingredients that I cannot pronounce in order to make them shelf-worthy. So, I opt for making my own. Granola is another one of those things that once you see how easy, cheap and good it is when you make it yourself, you never go back to the store-bought.
For this particular recipe, the only thing you’d need to convince you to make it would be SMELL-O-VISION. Let me tell you – the smell of this stuff will convince any visitor to your home that you’ve been baking for days. It’s wonderful – cinnamon, vanilla, maple syrup and toasty nuts.
Need another bonus? It makes a LOT, so you can grow in your generosity and give some away to a few friends.
Maple Cinnamon Vanilla Granola (adapted from here)
– INGREDIENTS –
4 cups rolled oats
2 cups puffed wheat (unsweetened)
1 cup chopped pecans
1 cup chopped almonds
3/4 c pure maple syrup (don’t you dare use pancake syrup)
1/3 c coconut oil, in liquid form
2 tsp vanilla
3 tsp cinnamon
pinch of salt
– PREPARATION –
Preheat your oven to 300 degrees.
1. Mix all ingredients in a large bowl until well coated.
2. Spread out onto two lined baking sheets, and bake at 300 degrees for 30-45 minutes, until oats are browned and crispy. If it’s spread thick, count on more like an hour.
3. During the baking process, rotate the pans and give them a few good shakes.