Vanilla Maple Granola
Carefully crafted for the utmost simplicity, this granola recipe is as delicious as it is easy. Eat it with some fresh and seasonal Local Roots fruit atop your favorite yogurt or on its own by the handful (yes, it's that tasty). This is also a great recipe for personalizing to your own taste buds. Add a dash of cinnamon, a handful of chocolate chips, or dried fruit, and make it your own! Just whip up a batch, let it chill in the fridge, and enjoy the convenience of having a satisfying breakfast on hand that'll last the whole week (if you don't eat it all before then, that is)!
Ingredients
2 cups Local Roots rolled oats
1 cup assorted nuts (walnuts, pecans, cashews etc.)
½ cup unsweetened shredded coconut
¼ cup sunflower seeds
¼ cup pumpkin seeds
¼ cup chia seeds
1 tsp. kosher salt
5 Tbsps. Local Roots maple syrup
3 Tbsps. olive oil
1 tsp. vanilla extract
Directions
1. Preheat the oven to 350°F.
2. Line a baking sheet with parchment. Combine the oats, nuts, coconut, seeds, and salt onto the parchment.
3. In a separate bowl, stir together olive oil, vanilla, maple syrup, and any other spices, if using. (The liquids will separate—that is fine.)
4. Pour the liquid over the oat mixture, and using your hands or a spoon coat the mixture over all of the oats.
5. Make a flat layer of granola over the entire baking sheet, and bake for 25-30 minutes.
6. Every 5-8 minutes, take the granola out of the oven, stir, and recreate the flat layer. (This ensures that all of the granola is toasted evenly and does not burn.)
7. When golden brown and fragrant, take the granola out of the oven and let cool.
8. Stir in chia seeds, dried fruit or chocolate chips, if desired.
This recipe was created by Local Roots Recipe contributor Sachi Nagase / @bothand.nyc
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