Maple Cinnamon Granola

I haven’t purchased granola in over a year now.

Once I realized how easy it is to make granola, I started making my own and never looked back.

It’s essentially like making Chex Mix – mix up your liquids, pour it over the munchies in your mix (in this case, oats & chopped nuts), then bake it. It really is that easy!

My first version of granola is still one of my favorites and I make it all the time. I was itching for a new combo though and decided on maple and cinnamon. You can never go wrong with maple and cinnamon.

This granola is sweetened with maple syrup (apparently I’m on a maple syrup spree) and flavored with ground cinnamon and maple extract for an extra maple boost.

• Servings: about 4 cups
• Time: Prep: 5 min.; Cook: 40 min.
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• 4 c. rolled oats
• 1/2 c. chopped nuts, optional
• 1/2 c. real maple syrup (I used Grade B.)
• 1/4 c. refined* coconut oil in a liquid state
• 1/2 t. maple extract
• 3/4 t. ground cinnamon
• pinch of salt

Preheat the oven to 300º and line a baking sheet with parchment paper. Pour the oats and chopped nuts in a large bowl. In a liquid measuring cup or bowl, whisk together the maple syrup, coconut oil, maple extract, cinnamon, and salt. Pour the liquid mixture over the oats and nuts and stir thoroughly until everything has been covered with the liquid. Pour the oats onto the paper lined baking sheet and spread the oats out evenly. Bake for 40 minutes. Let the granola cool completely, then store in an airtight container.

*Please note if you use unrefined coconut oil, it will add a slight coconut flavor to the granola. Refined coconut oil has no taste which is what I used for this recipe so the maple & cinnamon flavors would stand out.