With Fall coming up, making maple & vanilla granola is the perfect idea. You can use it in so many different ways... mix with milk for breakfast, mix with yogurt & fruit for a delicious parfait, add to trail mix, sprinkle on salads, topping on muffins, add to a smoothie bowl, make graonla bars, etc, etc, The sky is the limit. Mandy from @simpleandsageblog agreed to share her secret recipe with us.
To me, there is nothing better than the smell of maple & vanilla wafting through my house
If you couldn't agree more then my favourite recipe from the blog is for you!
- rolled oats
- coconut flakes
- chia seeds
- pure maple syrup
- coconut oil, melted, and
- vanilla extract
Don't have all these ingredients? Prefer to make it nut free? Not a big fan of coconut or cardamon? Not to worry!! What I love about this recipe is you can swap out ingredients, add more or less, and make it YOUR favourite recipe!
HOW TO MAKE MAPLE VANILLA GRANOLA
Preheat oven to 300°F and line a baking sheet with parchment paper or silicone baking mat
*if you're making a nut-free version, skip right along
Place nuts in food processors and pulse to roughly chop nuts.
In a large bowl add the chopped nuts (if using), rolled oats, coconut flakes, chia seeds and spices
Add in the maple syrup, melted coconut oil, and vanilla. Mix it up until the ingredients are well combined. Add in other ingredients, like dried fruit, if you're a fan!
Spread granola evenly on the lined baking sheet. Don't overcrowd it! Use two pans if it's too much to avoid burning.
Bake for 40 minutes total, stirring every 5-10 minutes, moving the granola at the edge of the pan into the middle so it doesn't burn. Adjust the baking time if needed - you'll know it's time when it's easy to flip the granola and it is lightweight.
Let granola cool and transfer to a container with a lid.