maple almond granola

maple almond granola
Camping Series Part 2: Maple Almond Granola

Granola is another perfect camping food- it’s easily portable, highly customizable and tastes great! This recipe is really just a starting point – you can change out the nuts and/or the dried fruits to better suit your taste. It has a nice sweetness from the maple syrup, the oats and almonds add some crunch and the dried cranberries give it a pleasant burst of tartness. It’s another relatively quick, simple recipe that yields quite a bit of granola- luckily it’s great for more than just camping! I like to bring a mason jar of it to work and snack on it during the day when I need a quick pick-me-up; I would imagine it would also taste great mixed into some yogurt for breakfast.  Use this recipe as a base to start from and let your imagination run wild!

maple almond granola 3

maple almond granola 2Ingredients

  • ½ cup pure maple syrup
  • ½ cup light brown sugar
  • 4 teaspoons vanilla extract
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • 5 cups old-fashioned rolled oats
  • 2 cups sliced almonds (you can also coarsely chop whole raw almonds)
  • 1 cup dried cranberries
  • 1 cup dried cherries

Directions

Preheat the oven to 325°F.  Line a rimmed baking sheet with parchment paper, or spray lightly with nonstick spray.

In a large bowl, whisk together the maple syrup, brown sugar, vanilla and salt.  Add in the vegetable oil and continue whisking until thoroughly combined.  Pour in the oats and almonds and stir until well coated.

Pour the mixture onto the baking sheet and spread into a thin layer.  Using a stiff spatula or the back of a spoon, press down on the mixture until very compact.  Bake for 40-45 minutes, or until the top is lightly browned, turning once halfway through the baking time.  Remove from the oven and let cool on a wire rack for at least 1 hour.  Break the granola into pieces (the pieces can be whatever size you like) and stir in the dried fruits.  Store in an airtight container at room temperature for up to 2 weeks.

Yield: about 9 cups

Source: Adapted from Brown Eyed Baker; originally from America’s Test Kitchen

 

Related posts:

Leave Some Love:

*