Simple Vanilla Maple Granola

This is the first recipe that I have produced upon request, so a big thank you to Alison who requested it! I was more than happy to make this granola because it meant that I could use up all of the random assorted nuts and seeds that we have lying around the kitchen. The great thing about granola is that you really can put whatever you want in it to suite your own taste—nuts, seeds, coconut, chocolate—whatever your little heart desires!

I used olive oil in this recipe because I think it accentuates the nutty flavors. Pure Grade A maple syrup is my go to sweetener for granola because it is all natural, subtler than honey, and I just think it tastes better.

I wanted the flavor of the nuts and oats to shine on their own, so I didn’t use any spices. If you’d like, a teaspoon or two of cinnamon and a pinch of freshly grated nutmeg would surely be delightful.

 I didn’t add any chocolate chips or dried fruit, but like I said, throw it in if you’d like!

A side note--after I made this granola, I was eating it up by the handful…oops. All I’m saying is that this recipe is so delicious and easy you cannot help but stuff your face. I can’t wait to have this on top of some yogurt tomorrow morning!

Simple Vanilla Maple Granola:

{ 2 cups old fashioned rolled oats / 1 cup assorted nuts* (chopped) /

 ½ cup shredded, unsweetened coconut / ¼ cup sunflower seeds /

handful of pumpkin seeds / 1 teaspoon kosher salt /

5 Tablespoons maple syrup (pure, grade A) / 3 Tablespoons olive oil /

1 teaspoon vanilla }

optional: ½ cup dried fruit or ½ cup chocolate chips

*I used almonds, walnuts, and cashews

Preheat the oven to 350 F.

Line a baking sheet with parchment. Combine the oats, nuts, coconut, seeds, and salt onto the parchment. In a separate bowl, stir together olive oil, vanilla, maple syrup, and any other spices, if using. (The liquids will separate—that is fine.)

Pour the liquid over the oat mixture, and using your hands or a spoon coat the mixture over all of the oats.

Make a flat layer of granola over the entire baking sheet, and bake for 25-30 minutes.

Every 5-8 minutes, take the granola out of the oven, stir, and recreate the flat layer. (This ensures that all of the granola is toasted evenly and does not burn.)

When golden brown and fragrant, take the granola out of the oven and let cool.

Stir in dried fruit or chocolate chips, if desired.