maple granola

easy, scrumptious maple granola


I promise this is my last post about (my obsession with) maple syrup. It’s just that the past winter was relentless, and the cold snowy days had me craving for comfort food. If you want to transport yourself to a cozy Bed and Breakfast in Vermont, here’s how—make this Maple Syrup Granola. The fragrance in your kitchen will take you right there. It won’t last long though, because it’s so delicious, it will disappear, just like the melting snow, into the promise of spring.

I use my favourite ingredients, but change the nuts and seeds to suit you. Just a warning, this recipe has a high proportion of nuts because I love it that way. The oats aren’t the star here!

There are several ways to remove skins from hazelnuts. Most often they are lightly toasted so the skins can be rubbed off, but for this granola recipe, because they will be toasted again with the oats, this method isn’t ideal. A better and easy option is to simply boil 4 cups of water, add 4 tablespoons of baking soda (it will fizz), and boil the hazelnuts for about 4 minutes. Drain them in a colander and rinse with cold water, the skins will literally pop off in your fingers.


The key to the sweetness is of course, real maple syrup and brown or golden sugar.


For a special treat, grate your own cinnamon. It is a richer, stronger flavour than the pre-ground stuff. I use my beloved microplane. If you don’t have one, it’s well worth buying. Freshly grated cinnamon on anything, from buttered toast to bananas and yoghurt, will make your day just a little more decadent. And healthy. It’s believed to reduce inflammation and be an anti-oxidant.


Enjoy, eat healthy, and happy spring!


Easy, Scrumptious Maple Granola

  • 4 cups old-fashioned rolled oats
  • 1 cup pecans
  • 1 cup blanched hazelnuts
  • 1/2 cup sliced, blanched almonds
  • 1/2 cup raw sunflower seeds
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup sesame seeds
  • 1/2 cup shredded coconut (sweetened or unsweetened)
  • 1/4 cup light brown sugar (packed)
  • 1 cup pure maple syrup
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 3/4 tsp salt
  • 1 cup raisins or dried fruit (optional)

Preheat the oven to 300˚F (150˚C). Cover two large cookie sheets (with sides) with parchment paper or foil.
Mix together maple syrup, vegetable oil, vanilla extract and salt in small bowl.
Mix the rest of the ingredients (except raisins or dried fruit) together in large bowl and stir in the liquid mixture.
Spread on sheets and bake for 30 minutes until golden brown, stirring occasionally. Stir in raisins or dried fruit.
Store in airtight container for up to two weeks.