I recently went to my blog to get some ideas for dinner, food, anything. I was underwhelmed. This leads me to the conclusion that I need to get more of my go-to recipes up so I can get myself out of that food rut when needed. I’ll start with this granola recipe that I make once a month or so. Each month, I google “Martha Stewart maple granola” then try to remember the modifications I like to make to it. Let’s just make it easy and get it all down in one place. And maybe you’ll try it and enjoy it to 🙂
This is the first granola I had ever made and I love it so much I am going to stick with it. Thanks to Martha Stewart and a little tweaking, it is perfect. Sweet, crunchy, flavorful and healthy. I like to eat it with yogurt and fruit but it would be equally good plain and by the handfuls or smothered in milk.
The Recipe: adapted from Martha Stewart’s Maple Granola
- 3 cups rolled oats
- 1 cup almonds, slivered, sliced or chopped
- 1/2 cup pure maple syrup
- 1/2 cup walnut or canola oil
- 1/2 cup packed light-brown sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon coarse salt
- 3/4 teaspoon freshly grated nutmeg
- 1 cup dried cranberries
- 1 cup dried unsweetened coconut flakes
- Preheat oven to 300 degrees. Mix together oats, almonds, syrup, oil, sugar, vanilla, cinnamon, salt, and nutmeg.
- Spread granola in an even layer on a rimmed baking sheet.
- Bake, stirring every 10 minutes, for 40 minutes.
- Add cranberries, and coconut and bake until granola is toasted, about 10 minutes more. Let cool completely.