Here’s how to make your new favorite maple granola!
This is going to be breakfast, lunch and… snack time. Be prepared to get hooked.
If you’ve been reading awhile, then you know my complete obsession with American Spoon. I mean, I’ve loved the company for as long as it’s been in existence. It’s one of our favorite parts about going to northern michigan!
When they released their maple granola, we were instantly hooked. It is easily my favorite granola – and it’s so simple.
It’s not overly clustered – but it has loose, all crunchy pieces instead. This might be an unpopular opinion but I do not need huge clusters. I am not a big cluster person. I feel like I’m getting old and big clusters will break my teeth. But I DO need all the texture in the world, so the crunchy little bits are my dream.
There are almonds and pepitas in the granola too. Easy peasy! I always have those on hand.
And the best part? The dried tart cherries and blueberries. I LOVE this combo. Dried cranberries are not my fave, but I am all over dried cherries every day of the week.
Their maple granola has a few other ingredients – some rye, some vegetable oil, maybe a few preservatives. But I was CONVINCED I could make it at home using my favorite granola recipe ratios, butter, maple syrup, the nuts and dried fruit.
And I was right!
I was BLOWN AWAY at how similar this granola tastes to the store-bought one I adore. It’s incredible.
It’s crunchy. It has a strong hint of maple, but not so strong that it makes it uncombinable. You know?
The flavor is spot on, but it’s not offensive – you can use this granola anywhere. Eat it with milk, yogurt, on top of fruit, by the handful for a snack, anything.
This is my go-to. You can add in different nuts of fruits – I’ve done chopped, dried figs the last two times I made this and it’s great. You can use coconut oil or even olive oil instead of butter, though butter is my favorite. If you don’t have maple syrup or just aren’t into it, you could use honey or brown sugar instead. You can add in pumpkin spice, or lots of nutmeg, or even some smoked paprika to do a savory granola.
It’s really super easy to swap your favorite things in and out!
Finally, a big pinch of flakey maldon salt is what takes this over the top. It brings out every flavor you taste in one bite.
Salted Maple Granola
Yield: 6 to 8 cups – a whole bunch!
This salted maple granola is my absolute favorite! Toasted oats with maple, vanilla, pepitas and almonds. It’s a perfect breakfast or snack!
- 4 cups old fashioned rolled oats
- ½ cup pepitas
- ½ cup sliced almonds
- ½ teaspoon cinnamon
- 1/4 teaspoon kosher salt
- ½ cup unsalted butter
- ½ cup maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon flaked, maldon salt
- ½ cup dried blueberries
- ½ cup dried cherries
Preheat the oven to 350 degrees F.
In a large bowl, stir together the oats, pepitas, almonds, cinnamon and kosher salt.
Heat the butter and syrup in a saucepan over medium heat. Once the butter is melted, remove the pan from the heat and stir in the vanilla extract.
Pour the butter mixture over the oats mixture. Toss well to combine. Spread the mixture out on a large baking sheet (10×15 inch). Bake for 15 minutes, then toss and bake for 10 more.
Remove the granola and let it cool for 15 minutes (don’t touch it!). Stir in the flaked salt, dried blueberries and cherries. Let sit for another 20 to 25 minutes to cool completely. Store at room temperature in a sealed container or bag.
Crunch crunch crunch.