This homemade granola is the ideal combination of spicy cinnamon, sweet maple syrup, and crunchy clusters of oats and nuts. It's a guaranteed crowd-pleaser and naturally gluten free!
5cups(415 grams) old-fashioned oats (also known as rolled oats)
1cup(100 grams) sliced/slivered almonds
1cup(110 grams) coarsely chopped pecans
¼cuplight brown sugar(or dark brown sugar)
3teaspoonsground cinnamon
1teaspoonfine salt
½cupmaple syrup(or honey)
½cupolive oil
2teaspoonsvanilla extract
Instructions
Preheat oven to 325ºF/160ºC. Line a large baking sheet with nonstick parchment paper.
Place old-fashioned oats (rolled oats), almonds, pecans, light brown sugar, ground cinnamon, and salt in a large mixing bowl. Mix well.
In a small bowl or jug, mix maple syrup, olive oil, and vanilla extract.
Pour over the oat mixture.
Stir to combine all ingredients.
Spread the mixture evenly onto the prepared baking sheet and press down with the back of a spoon or spatula.
Bake in oven for 45 minutes, stirring every 15 minutes and pressing down after each stir.
The granola should be golden brown when cooked. Take it out of the oven to cool but don’t stir until completely cold. The maple syrup and brown sugar will solidify as the granola cools creating lots of crunchy clumps.
Store in an airtight container. See notes for long storage.
Notes
Tips for Success
Mix the ingredients thoroughly.
Reduce the sugar if you prefer a less sweet granola.
Keep the ratio of dry to wet ingredients the same when substituting ingredients.
Ovens vary so use you nose and eyes as a guide. The cinnamon granola will smell toasty when it's done and look well browned. If it looks like it needs more time, leave it in the oven a little longer.
StorageStore in a sealed container for two weeks at cool room temperature. If the weather is warm, keep the container in the fridge.I usually put half of the batch into a sealed container or a ziplock bag and pop into the freezer to keep it fresh while we eat the first half of the batch.