I have been making this granola for sixteen years in different variations and flavor combinations. It was always a popular take home item and holiday gift item from the bakery counter at both Sturbridge Baking Company and Sweet Kitchen & Bar.
I love this recipe because, unlike commercial granolas, it has no added fat and is made with all natural sweeteners, it tastes amazingand you can swap out the nuts for anything you like, add coconut, sunflower seeds etc…before baking and you can further customize it by adding dried fruits, cocoa nibs or chocolate chips after baking.
Maple Nut Granola
- 16 cups old fashioned oats
- 4 oz water
- 1 cup coconut sugar
- 2 cups maple syrup
- 2 cups nuts of your choice
- 1 tbsp kosher salt
- 2 tsp vanilla
Preheat oven to 300 degrees and line three 12 x 16 sheet pans with parchment paper.
Whisk the warm water and coconut sugar together so that the sugar starts to dissolve. Add the maple syrup, vanilla and salt and whisk to combine.
Place the oats and chopped or sliced nuts in a large mixing bowl and pour the wet ingredients over them. Time to get your hands dirty (or wear gloves if you hate getting sticky). Using your hands mix the granola well so that all of the oats and nuts are coated with the syrup mixture.
Divide the granola evenly between the three prepared baking sheets and spread out evenly. Bake in a 300 degree oven for 20-25 min until dried out, crunchy and just starting to brown a little.
Leave the granola on the pans until it is completely cool and store in an airtight container at room temp.
This granola will keep for up to a month at room temperature if kept in an air tight container.