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
Units
Scale
- 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