How to Make Buttery Maple Nut Granola
Once you make this recipe for homemade granola, it’s likely you’ll never pull a pricey package of granola from the store shelf ever again. The recipe I followed is so easy and versatile and you can make a huge batch of granola for very little money. My only regret: that I haven’t made this a part of my household routine, along with my once-a-week yogurt-making job, until now.
The recipe comes from Cynthia Lair’s cookbook, Feeding the Whole Family, one of my favorite cookbooks ever. My copy is currently on loan to my neighbor, so I followed the video that Cynthia Lair made showing her step-by-step process. The recipe is written on the video page as well. It’s foolproof. I gathered the wet ingredients on the counter: almond butter, vanilla and almond extracts, maple syrup, unsalted butter, as well storage jars from IKEA.
I tossed the oats and other dry ingredients into a cake pan. You can see coconut sprinkled on top, as well as cinnamon, salt, almonds, and sesame and pumpkin seeds.
In a cast iron pan, I melted one-half of a cup of butter.
And then stirred in the maple syrup and almond butter. The house smelled divine and drew the kids and dog into the kitchen to look on.
After adding the almond and vanilla extract to the maple butter mix, I poured it over the oats and folded everything together.
It went into a 350 degree oven for about 45 minutes. I stirred it every 10 minutes or so, so it would toast evenly. Then, when it came out of the oven, I added chopped dried papaya. This is the when you can add any kind of dried fruit.
When the granola cooled, I filled up the jars. Six of them went to our spring food swap. The rest we enjoy for breakfast and for snacks by the handful. Katie plans to modify this recipe for her next batch of granola bars to continue her experiment in packing no-waste lunches for her son.