Granola is such a wonderful thing to make at home, for a couple of good reasons.
It’s easy. Just mix it and bake it.
You can use any flavors you can think of pretty much. (Vanilla, peanut butter, chocolate, cinnamon etc)
It’s easy to make it healthier than store bought versions. You can use little sweetener, and make that sweetener natural like honey and maple syrup.
The smell of homemade granola as it’s baking is also so nice. Just watch carefully in the last few minutes so it doesn’t burn.
To make this maple cinnamon granola, just mix together the dry ingredients and then combine with the melted butter and maple syrup. Stir and then bake. Bake for about 30 minutes, stirring once of twice. I like to bake mine a little bit longer sometimes, just be very careful, like I said, to watch for burning. Also, use whatever oats you like. I prefer half large flake oats (in my Oatmeal Raisin Cookies too) because I like their texture.
I like to serve mine for breakfastwith Greek Yogurt and a little drizzle of maple syrup. What’s your favorite granola flavor and how do you like to serve it?
Maple Cinnamon Spiced Granola
5 from 5 votes
Maple Cinnamon Spiced Granola
Healthy granola with maple syrup and cinnamon.
Author: Jacqueline Piper
2cupslarge flake oats
1 ½cupmixed nutschopped if desired
Preheat oven to 350.
Line baking sheet with parchment.
Melt butter and add syrup to it. Mix all other ingredients then add butter and syrup mix and stir to evenly coat.
Spread on baking sheet for 30 minutes or so, stirring halfway. (I bake mine about 40 sometime, I like mine extra crispy)
This caramel sauce is the one used in my Apple Sheet Cake, as shown in the photo above. Its great on many different desserts, and especially great on ice cream. You can decide whether to make it salted or not. I usually will put 1/2 teaspoon of salt in and then garnish a dessert with Fleur de Sel. Its your choice though, make it how you want to!
Fleur de sel to garnish, or ½ – 1 teaspoon salt stirred in
Heat the sugar in a medium pan over medium heat, stirring with a wooden spoon. It will begin to melt, then clump, and then melt again.
Cook until amber in color, making sure not to burn it.
Add the butter, stirring to combine, being careful as it will bubble up and splatter. (The sugar is so hot, it can burn your skin very badly, so be extra careful!)
Do the same with the cream. (If the caramel seems likes it separated at this point, just keep heating and stirring and it will come back together.) Boil for one minute, then remove from heat and add vanilla.
And ½ - 1 teaspoon of salt stirred into the caramel, or use Fleur de Sel as garnish on your dessert for a salted caramel. (Omit salt completely if you prefer)
It’s that time of year. We’ve started our home school studying. It’s chillier in the mornings. I had to wear a sweater out for a movie date last night. I crave soup. And pumpkin pie spice.
I wasn’t always a pumpkin pie fan, until I made my own a few years ago. Store bought pumpkin pie makes me want to cry. I’ll share my recipe in the next few weeks. But I’ve always loved the warmth of the spice mixture. I’ll be sharing other fall recipes over the season, from dinner to dessert.
But before that, we’ll start at the beginning – with pumpkin pie spice mix. Better than store bought, and if you freshly grind your own nutmeg it really makes a difference. But you don’t need to. Just add all the spices together, whisk and store in an air-tight container. The beauty of this mix is than you can add more or less of the spices if you prefer. More cinnamon if you like. Less cloves, and so on.
So make up a batch and get ready to bake! I’ve included a small batch and bigger batch portions in the printable, so take your pick.