Granola is a great snack, a great breakfast food and a great ingredient to incorporate in dessert and ice cream dishes. Its really versatile and nutritious and the best thing about it: you can so easily make it yourself!!
I make granola a couple times a week and adapt the ingredients according to my personal cravings as well as seasonal foods that are available. This recipe is a basic recipe but it can be customized easily to your own preferences. The key is to use really amazing maple syrup. I got mine recently from a little farm in Vermont called Coleman Hills* and it’s the best I have ever had! I bought the Grade A Amber Rich Taste, but feel free to try different shades and grades to see the effect on flavor. The granola does not need additional oil for baking as it already contains the nuts and seeds that add enough fat.
Try it out, customize it and let me know what your personal version looks like!
Makes 1 8oz jar, 5 minutes prep, 10 minutes baking = 15 minutes total
- 1 cup of oats
- ½ of raw cashews, chopped up
- ½ of raw pepitas
- 10-12 medjool dates, chopped up in big chunks (chopped up dried apricots or raisons are delicious too!)
- 1 pinch of salt
- 1 pinch of cardamom
- 1 tablespoon of maple syrup
- 1 teaspoon of cocoa powder
* Coleman Hills Pure Vermont Maple Syrup:
688 Coleman Hill Rd
Rawsonville VT, 05155
- Pre-heat the oven to 400°
- In a mixing bowl, combine all the dry ingredients and then add cocoa powder and mix in maple syrup. Stir well.
- Take out a baking sheet, cover with parchment paper and pour granola mix on top.
- Bake in the oven for 10 minutes or until golden brown. Careful not to burn it (can happen easily due to the maple syrup).
- Take out, cool off and enjoy.
Extra: I love to stir in vegan chocolate chunks when I take the granola out of the oven. It creates an extra little kick.