A few weeks ago, when fall decided to descend in a timely fashion, I decided that homemade granola needed to be happening in my kitchen. So once again I sent out the call on Twitter to see who had a tried and true recipe. After reading through a few recommendations I decided on this recipe from @jenkatphoto as a starting point, I had all of the ingredients on hand and saw the potential to mix things up a bit. While the granola was in the over my house smelled so good that I wanted to eat it. True story.
Cinnamon Vanilla Maple Granola
with almonds and cranberries
• 3 C rolled oats
• 1 C chopped nuts – I used almonds
• 1 C whole wheat pastry flour (if you only have regular whole wheat flour, grind up it a little in a food processor for a finer mill)
• pinch of sea salt
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground cloves
• 1/3 C vegetable oil
• 2/3 C maple syrup (grade B) (you can also use honey)
• 2 tsp vanilla extract
• 1 C dried fruit – I used cranberries
Combine all ingredients except cranberries together in a large bowl, then spread on a lightly oiled large cookie sheet. Bake at 325 degrees for 30-35 minutes, turning halfway through. Cool on cookie sheet to harden, then mix in dried cranberries. It should keep for some time if stored in an airtight container.