Maple Nut Granola
- Anthology of Crumbs
- Sep 29
- 1 min read
1
Searing the Beef
Store cooled granola in an airtight container at room temperature for up to 2 weeks.
Use coconut sugar instead of Sucanat if preferred.
Delicious on its own or served with yoghurt, milk, or over fruit.
Notes
1
Preheat oven to 275°F (135°C). Line a large baking sheet with parchment paper.
2
Preheat oven to 275°F (135°C). Line a large baking sheet with parchment paper.
3
In a separate bowl, combine the oats, coconut, sugar, cinnamon, cardamom, and salt. Add this mixture to the nuts and stir well. Some of the oat mixture may fall loose, but include it when baking.
4
Spread everything in a single layer on the prepared baking sheet. Sprinkle with nutmeg.
5
Bake for 10 minutes, rotate the pan, then continue baking for 12 to 15 minutes, until fragrant and lightly toasted.
6
Allow to cool on the pan for at least 10 minutes before breaking apart and storing.
Instructions
½ cup walnut halves
1 cup cashews
½ cup pecan halves
3 tbsp brown rice syrup
¾ cup gluten free rolled oats
¼ cup unsweetened shredded coconut
3 tbsp Sucanat sugar (or coconut sugar)
½ tsp ground cinnamon
pinch of ground cardamom
¼ tsp fine sea salt
freshly grated nutmeg (for garnish)
Maple Nut Granola
Anthology of Crumbs
A tray of nuts and oats turns into something crisp and aromatic with a little spice and sweetness. Cinnamon brings warmth, cardamom adds a whisper of citrus, and a grating of nutmeg finishes the mix. It is simple pantry magic for busy mornings and late night snacks alike.
Servings :
about 5 cups
Calories:
Prep Time
10 min
Cooking Time
25 min
Rest Time
0
Total Time
35 min
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