Maple Syrup Granola
This makes a crunchy free-flowing granola. If you prefer bigger clusters, you will need to increase the quantity of oil in the recipe. I use simple cup measurements here, as accuracy isn’t important, and it’s just faster and easier. You can use any cup, as long as you use the same cup for all the measurements.
Servings Prep Time
10Cups 15Min
Cook Time
1Hour
Servings Prep Time
10Cups 15Min
Cook Time
1Hour
Ingredients
Instructions
  1. Preheat oven to 140C fan (or 160 conventional). (I prefer the fan setting as it dries out the granola better).
  2. Prepare a baking tray with baking paper or a liner (I use reusable baking sheets which can be wiped or rinsed and reused). I use the standard UK oven trays, as you need a large surface area to spread out the granola evenly.
  3. Place the oats, seeds, nuts and coconut flakes (if using) in a large mixing bowl.
  4. Place maple syrup, sugar and vanilla in a small bowl or jug. Add oil and microwave for 30 seconds on high to warm through. Mix well and whisk in to combine everything.
  5. Pour into the bowl with the oats mixture and mix well until the oats are thoroughly coated.
  6. Transfer the oat mixture to prepared baking tray and spread across evenly and put in the middle shelf of the oven to bake.
  7. Bake until lightly browned, 50-55 minutes, mixing the granola once halfway through baking. Turn off oven.
  8. Remove granola from oven and stir through the dry fruits and place the tray back in the switched off oven to cool, preferably overnight.
  9. Once cool, store in an airtight container for up to 4 weeks.
Recipe Notes

Click here to make your own vanilla extract.  

Share this:

Like this:

Like Loading...