Adapted from Table for Two
I started baking my own granola about 9 months ago. I was always buying cereals at the store and it tasted fine to me. Then I found a recipe in one of my books and made my own one. Since then, Kris and I can’t think of any better granola as a home-made version. I used to to my All-in-One Granola (which I will post later soon). Eventually I thought that it would be nice to have variations for breakfast.
Makes: About 10 cups
Prep Time: 10 minutes
Baking Time: 45 minutes
- 4 cups/ 400 g Rolled oats
- 2 cups/ 170 g Sliced almonds
- 1 cup/ 120 g Roughly chopped pecans
- 4 tsp Brown sugar
- 2 tsp Cinnamon
- 1/2 tsp Ground nutmeg
- 1/2 tsp Salt
- 8 tbsp Canola oil
- 1 Cup/ 230 ml Maple syrup
- 3 tsp Vanilla extract
- 2 tsp Vanilla bean paste
Preheat oven to 325°F/ 160°C and line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
In a large bowl, toss together oats, almonds, pecans, brown sugar, cinnamon, nutmeg, and salt.
In a medium bowl, whisk together canola oil, maple syrup, vanilla extract, and vanilla bean paste.
Pour the liquid mixture over the oat mixture and stir until all the dry ingredients are well coated.
Spread mixture in an even layer on the lined baking sheet and bake for 30-45 minutes, or until mixture turns a light golden brown. You’ll want to check on it every 10 minutes and stir it around to make sure it doesn’t burn.