Is anyone else obsessed with farmer’s markets? I can’t get enough of them. Somehow, along with all my fresh fruits and veggies, I always end up leaving with a few sweet treats in hand. On a recent trip to our market, I sampled a few locally-made maple syrups. And wow– these syrups weren’t your plastic grocery store variety!
I decided on this one from Horner’s Corner, a dark variety with a rich maple taste:
When I got home, I scoured the internet for maple recipes (one can only eat so many pancakes!). In my opinion, Martha Stewart’s recipes are foolproof as far as taste– nothing but the best for Martha. However, her recipes are often too complicated and involved for a busy mother of two like me. As luck would have it, her maple granola recipe was perfectly doable! I omitted a few ingredients and added a bit of cinnamon, and the results are delicious.
Sprinkle this crunchy, sweet, maple-y goodness on yogurt and vanilla ice cream, or eat it plain! The olive oil is great for your heart, and the nuts add some filling protein. Placing the cereal in cute containers would make fantastic personalized gifts.
- 3 cups rolled oats
- 1 cup dry or flaked coconut
- 1 cup nuts (sliced almonds, walnuts, pecans, etc.)
- ½ cup maple syrup
- ½ cup olive oil
- ½ cup light brown sugar
- 1 tsp. salt
- ¾ teaspoon nutmeg
- ½ teaspoon cinnamon
First, I preheated the oven to 300 degrees. My trusty sidekick mixed together all of the dry ingredients in a large bowl.
Next, stir in the maple syrup and olive oil.
Spread the mixture onto a 9X13 baking sheet. I sprayed a little Pam on it first to prevent any sticking.
Bake for 40-50 minutes, stirring every 10 minutes or so to help it cook evenly.
Voila! This granola makes your whole house smell good and there’s plenty to share or freeze for later!
Originally published October 2, 2017