Granola recipe

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  • Yield: 6 Servings


  • 1¼ cups (295 ml) grade A dark maple syrup
  • ¾ cup (177 ml) grapeseed oil
  • ½ cup (100 g) packed dark brown sugar
  • 1 tablespoon vanilla bean paste or extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 2 cups (180 g) old-fashioned rolled oats
  • 2 cups (180 g) rye flakes
  • 1 cup (150 g) raw almonds
  • ½ cup (100 g) raw sunflower seeds
  • ½ cup (100 g) raw pepitas
  • 3 tablespoons black sesame seeds
How to Make It
  1. Position two racks in the center zone of your oven and preheat the oven to 325°F. Line two large baking sheets with parchment paper.
  2. Combine the maple syrup, grapeseed oil, brown sugar, vanilla, cinnamon, and salt in a heavy-bottomed saucepan. Bring the mixture to a simmer over medium heat, simmer for 2 minutes, then remove the mixture from the heat.
  3. In a large heatproof bowl, toss together the remaining ingredients. Add the hot maple syrup mixture. Stir with a heatproof spatula or wooden spoon until every piece of seed and grain has been coated with the syrup.
  4. Divide the granola and spread over the two prepared baking sheets. Bake for 15 minutes undisturbed, then carefully stir once every 15 minutes for 1 hour. Rotate the pans top to bottom and front to back at the 45-minute mark. Bake until the grains are toasted and the granola has a golden-brown color and dry texture. Cool the granola completely before storing in a sealed container at room temperature for up to 1 month.

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