Maple Vanilla Granola

Have you learned any good food (or health) lessons lately?  I recently learned not to step on the scale first thing on a holiday morning.  Yup, that got Mother’s Day brunch scratched right off my list. 

But instead I made Maple Vanilla Granola.  So maybe do step on the scale–it could lead to something tasty!

Maple Vanilla Yogurt with Fruit and Yogurt

Maple Vanilla Yogurt with Fruit and Yogurt

The granola I make is a little different from many standard commercial varieties.  It is less chunky (those chunks always make me think of candy), more oat-y (based on the first “granola” I loved), and with less of a toasted flavor (since I was trying to help the maple and vanilla flavors come through).  Now speaking of the first granola I loved…

granola-closeup

Granola baking

When I was a college student, I spent a semester studying in Dublin, and lived with an Irish family.  One of my first surprises was that breakfast would be cold cereal and not one of the hearty Bed and Breakfast meals with sausage, eggs, bacon, and soda bread.  They don’t eat a giant breakfast every day???  Yes, what was I thinking…

Maple vanilla granola ingredients

Maple vanilla granola ingredients

Problem was, I have never been a cold cereal fan.  So a daily dose of cornflakes (or rice krispies for a special treat) was going to be a challenge.  Consulting with some other American students, I found a solution.  Top the cereal with sprinkles of Muesli, available in the grocery store, and problem solved!

Maple Vanilla Granola

Maple Vanilla Granola

Never heard of Muesli?  Per Foodsite Magazine,  “the difference between muesli and granola is simple. While both are composed of pure grains, fruit, seeds and nuts, muesli is not cooked and is usually soaked in milk or other liquid. Granola is mixed with oil and sweetener and baked before packaging.”  Because my recipe is sweetened and baked, it is technically a granola (as I suspect was my Irish “Muesli”), but the fact that it is has a lot of oatmeal and is cooked on low brings it closer to Muesli than many varieties of granola. granola-with-yogurt

Now the other great thing about making homemade maple vanilla granola (or other flavor of your choice) is the cost savings, plus super natural ingredients and the ability to control what you include.  For example, I love dried fruit in some things, but granola isn’t one of them–and if you prefer hazelnuts to almonds, just make the switch.  With prep time under 10 minutes it is faster than a run to the grocery store!

 

Granola on Yogurt

Granola on Yogurt

Maple Vanilla Granola
Serves 8
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
178 calories
21 g
0 g
9 g
4 g
2 g
39 g
76 g
6 g
0 g
7 g
Nutrition Facts
Serving Size
39g
Servings
8
Amount Per Serving
Calories 178
Calories from Fat 74
% Daily Value *
Total Fat 9g
13%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 76mg
3%
Total Carbohydrates 21g
7%
Dietary Fiber 3g
12%
Sugars 6g
Protein 4g
Vitamin A
0%
Vitamin C
0%
Calcium
4%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • Nonstick vegetable oil spray
  2. • 2 c oatmeal, old-fashioned
  3. • 1/2 c slivered almonds
  4. • 3T (packed) golden brown sugar
  5. • 1/4 t salt
  6. • 1/8 t ground cinnamon
  7. • 2 T coconut oil (or other oil)
  8. • 1/4 cup maple syrup
  9. • 1 1/2 T vanilla extract
Instructions
  1. Combine dry ingredients.
  2. Melt coconut oil (if using) and add oil, maple syrup and vanilla to the dry ingredients. Toss to combine.
  3. Spray a baking sheet with nonstick spray, then spread out granola mixture. Bake at 225 for about an hour until no longer damp, stirring halfway through. Let cool completely then store in airtight container.
Notes
  1. If you prefer a more toasted flavor bake at 300 until golden brown, stirring occasionally, for approximately 30 minutes.
  2. Serving size is approximately 1/3 cup (a light serving of cereal but more than you'd use to top yogurt)
beta
calories
178
fat
9g
protein
4g
carbs
21g
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12 thoughts on “Maple Vanilla Granola

  1. Louise

    One of the “chores” on my to do list when I visited the kids in Idaho was to “teach” them how to make granola. My granddaughter is a huge fan of the stuff. However, we just never got around to it. Although, I did supervise a potato salad making event with both kids, such fun!

    My daughter and her family will be visiting in August. I am dead set on showing them how to make granola so, I will definitely be pinning this recipe:)

    I don’t even have a scale in my house, lol…Really Mother’s Day, how could you? But, as you say, looks like some good sure did come out of it! Thanks for sharing, Inger…

    1. Inger

      I would sooo like to have a potato salad recipe we like. I have failed making it a number of times and it’s such a good summer side dish. Ooooo, perhaps someone will bring some to your picnic….

      Have fun making granola in August–such a nice family activity. I am thinking of asking my nieces over for some cooking. I think I’ve missed my chance with my daughters at this point (though my middle daughter is working as a prep cook for the summer!)

  2. Kathy

    This is just the kind of granola that I would like to make. Thank you for sharing it, Inger! I will probably change some of the ingredients–since am always changing things around–but this looks fabulous. Thanks for sharing this.

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