Crunchy, nutty granola gets taken up a level with pure maple syrup! It's perfect to top your breakfast yogurt or grab a handful on the go. The addition of egg white gives this recipe the delightful large clusters that are so fun to munch on, but you can skip that step in a pinch or to make it vegan. Looking for a sweeter treat? Increase the amount of maple syrup to your taste and enjoy.
Ingredients:
- 2 1/2 cups old-fashioned oats
- 1/2 cup wheat germ
- 1/3 cup roughly chopped almonds
- 1/2 cup coconut flakes (or shredded)
- 2 tablespoons olive oil
- 1/2 cup local maple syrup
- 2 teaspoons vanilla extract
- 1 egg white
- 1/2 cup chopped dried cherries
Directions:
- Preheat your oven to 275° F and line a baking sheet with parchement paper.
- Combine all of the ingredients except the egg white and dried fruit in a large bowl, tossing to coat evenly.
- Whisk the egg white in a small bowl until frothy. Add to the granola mixture, stirring to distribute it throughout.
- Spread the mixture evenly over the parchment paper-lined baking sheet and bake for 30 minutes.
- Remove from oven and sprinkle the cherries in. Use a large spatula to turn over sections of the granola that may be cooking faster, breaking them up as little as possible.
- Place back in the oven for another 10-15 minutes, until mixture turns golden.
- Store granola in jars or airtight containers in a cool dry place. It will keep for about two weeks, or freeze for longer storage.
More Recipes Featuring Maple Syrup
Baked Winter Squash with Apples
Maple Candied Nuts
Maple Custard with Maple Whipped Cream
Maple Vinaigrette
and more from Minnesota Grown maple syrup producers
