Easy Homemade Maple Cinnamon Granola

 


Hey there everyone,

Lately I have really been craving the sweets. Unfortunately, I have also decided that I need to cut back on the junk food. So what is a girl to do? Being feral like I am, I eat them anyway, then feel guilty about it. I know you know exactly what I am talking about. So I am trying new things. What would normally make a good breakfast, if I ate breakfast that is, has become a really good dessert too. Go figure. I have figured out that granola is the unsung hero of breakfast, snacks and dessert. It can be crunchy or soft, salty or sweet, fruity or chocolaty, it really is versatile. Making it from scratch can be fun and rewarding. Plus, YOU get to control what goes into it, which means no mysterious ingredients that you can't pronounce and no weird preservatives, which if you remember from my very first post, I have to be very careful with. 

Why should you make it yourself when you can find it everywhere?

Customization! 

If you want nuts in it, go for it. Raisins? Yep. Chocolate chips? Why not! A sprinkle of salt for that sweet and salty blend that us southerners love? Of course.

Health benefits: 

Store-bought granola can be sneaky with hidden sugars and fats. When you DIY, you can keep it as healthy as you want. Use natural sugars, and heart healthy oils, or throw in some flax or chia seeds for an added health boost.

Money Saving: 

Let's face it, good quality granola can cost a small fortune, and you probably already have most of the ingredients in your pantry.

The House Will Smell Amazing! 

Does anything smell better than toasted oats, nuts and cinnamon? Seriously Scentsy, get on this! 

So here's my simple granola:

2 cups of Old Fashioned Oats (NOT quick oats)


1 cup sliced almonds


1/2 tsp salt and 1 tsp ground cinnamon

toss together then add

1/2 light olive oil

3/4 cup pure maple syrup


    

Mix well until everything is coated like this:


Bake on a foil lined sheet pan at 325 for 20 minutes, stirring after 10 minutes



Stir 1 last time and bake for another 5 to 8 minutes.

You want to pull your granola from the oven when it is toasty but still slightly wet looking. Let cool completely. It will get crunchier as it cools, but this one stays slightly chewy. When you let it slide off the spatula, it should sound dry and crumbly, but still taste tender. 

It should look like this:


If you want to add dried fruit or chocolate chips, now is the time. Place in a sealed bowl or zippered storage bag for up to a week.

Or you can serve it right up on top of some vanilla yogurt with chopped up dried fruit! Yumm


So here is the complete recipe card:


If you try it, let me know in the comments!

Enjoy,

Leigh

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