My breakfast sentiments fluctuate between two opposing poles. On certain mornings I wake up ravenous and my thoughts are peppered with savory eggs, crispy bacon and stacks of buttery pancakes. On those mornings I would like nothing more than to spend my time in the company of the finest maple syrup. But no matter how lovely those things are, my average morning meal is yogurt and granola, and while this is no bacon-studded frittata nor eggy dutch baby, the granola I use I make myself and that just about changes everything. I also opt for cream-topped yogurt because I like to live my life on the decadent side.
PrintVanilla Maple Granola with Hazelnuts
- Total Time: 1 hour 7 minutes
- Yield: 6 cups 1x
Description
This vanilla maple granola is a sophisticated blend of flavors, featuring the smoky sweetness of Sucanat and the rich taste of hazelnuts, perfect for a mature palate.
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup brown sugar or Sucanat
- 1 cup grapeseed oil
- 1 teaspoon cinnamon
- 1/2 cup crushed hazelnuts or almonds
- 1 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Instructions
- Preheat your oven to 200°F (93°C).
- In a large bowl, combine the dry ingredients: rolled oats, brown sugar or Sucanat, cinnamon, crushed hazelnuts or almonds, and kosher salt. Mix well to ensure even distribution.
- In a separate bowl, whisk together the wet ingredients: grapeseed oil, maple syrup, and vanilla extract until fully combined.
- Pour the wet mixture over the dry ingredients and stir until the oats are thoroughly coated.
- Transfer the mixture to a lipped baking sheet, spreading it out into an even layer.
- Place the baking sheet in the preheated oven and bake for about 1 hour, stirring every 15 minutes to ensure even toasting and to prevent burning, especially of the hazelnuts.
- The granola is done when it is golden brown and crisp. Remove from the oven and let it cool completely on the baking sheet before transferring to an airtight container for storage.
Notes
Store the granola in an airtight container to keep it fresh and crunchy. Hazelnuts can burn easily, so be sure to stir the granola every 15 minutes while baking. Sucanat adds a unique molasses flavor, but brown sugar can be used as a substitute. Serve with yogurt or milk for a delicious breakfast.
- Prep Time: 7 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 12
- Sodium: 60
- Fat: 14
- Carbohydrates: 30
- Fiber: 3
- Protein: 3
- Cholesterol: 0
This granola is made for the mature palate. It’s full of complex ingredients like Sucanat, a raw cane sugar that blooms into a smoky molasses flavor when baked, along with vanilla, and maple syrup to round out the sweetness. But the real flavor, the one that lurks underneath and remains after the others have subsided comes from the hazelnuts. I tend to keep a bag of these stowed away in my cabinet to add to green beans — delicious by the way — or add to anything that has chocolate in it. Mostly, I like cooking with hazelnuts because they’re a little fussy and require you to pay close attention to them while you’re cooking. They toast easily and can burn even faster but with the elegance and refined flavor they lend to a dish, they are well worth all the trouble.. 
