Michael’s parents celebrated Christmas with us this year, and as usual they brought some of our favorite foods from New York, including Harrison Bakery pumpernickel bread, Polish kielbasa, and his mother’s delicious Christmas cookies. This time they also brought us a half gallon of organic maple syrup from Adirondack Maple Farms in Fonda, NY. It is absolutely yummy stuff, a nice Grade A Medium Amber, and we’ve enjoyed it on pancakes and waffles, as well as in Maple Raisin Bran Muffins and other baked goods. It adds a nice flavor to this easy and relatively light granola recipe.
[Updated June 18, 2012.]
- 2 cups (160 g) whole rolled oats
- 1/4 cup (28 g) packed dark brown sugar
- 1/8 teaspoon sea salt
- 1/2 cup (50 g) pecan pieces
- 3/4 cup (120 g) golden raisins
- 1/2 cup (120 ml) maple syrup
- 2 tablespoons sunflower oil
- Preheat oven to 300° F/150° C.
- In the large mixing bowl, stir together the oats and brown sugar, breaking up the sugar lumps. Add the salt, pecan pieces, and raisins and stir to combine. Add the oil and maple syrup and stir until the oats, pecans, and raisins are well coated. Spread on the prepared baking sheet.
- Bake for 30 to 40 minutes, stirring every 10 minutes. Don't forget to stir, otherwise you'll have burned granola. Cool completely on the pan and store for up to a week in an airtight container.
large mixing bowl
half sheet baking pan, lined with foil and coated with cooking spray
You can make this gluten-free with GF ingredients.
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