This delicious recipe comes to us from Blue Bowl. We love their healthy and tasty use of maple to make a time-honored, cold weather hiking treat - granola!
Ingredients
1 1/2 cup whole rolled oats Use certified gluten-free if needed.
1 tsp cinnamon
1/4 tsp nutmeg
1 pinch salt
1/2 cup shredded coconut I used sweetened, but unsweetened works too
1/3 cup roughly chopped pecans
2 tbsp olive oil
1/3 cup pure maple syrup
1/2 tsp vanilla extract optional
2 tbsp almond butter
Instructions
Prep: Preheat oven to 325° and line a baking sheet with parchment paper. Set aside.
Make the Granola: In a medium mixing bowl, add the oats, cinnamon, nutmeg, salt, shredded coconut, and pecans. Stir with a wooden spoon to combine. Pour in the olive oil, maple syrup, and vanilla and stir to combine well. Add the almond butter last, and stir to combine. If it clumps in some areas that's fine - clumps in granola are the best!
Bake: Spread the granola in an even layer on your lined baking sheet. Bake for 12 minutes. After the time is up, stir the granola on the pan, making sure to move the bits on the edges to the inside of the pan, so they don't burn. Bake for 13-19 more minutes, or until golden brown and crisp.
Serve + Store: Let granola cool completely before putting into a storage container. This will ensure you have nice crunchy clumps. If you don't want lots of clumps, you can stir it around earlier, or break them up as you transfer to a container. Store at room temp in an airtight container for 1-2 months.