Super-Nutty-Maple-Granola
SUPER NUTTY MAPLE GRANOLA. This right here, people, is my life-force. My breakfast, lunch and/or snack all rolled up into one easy peasy recipe. It’s versatile – as in, eat it with seasonal fresh fruit, sprinkled on top of your favourite yogurt, mixed with your favourite kind of milk or straight from the palm of your hand (my personal go-to).
A healthy, delicious, naturally sweetened, protein-rich breakfast or snack (or both!).
Nuts
The base of this Super Nutty Maple Granola is, well, nuts. Shocking, I know. I use a mix of almonds and walnuts or pecans, depending on how my pantry is stocked. The almonds are a mainstay because they provide the texture I’m looking for when I eat granola. And the walnuts or pecans come in to round out the nuttiness of this nutty granola. Oh, so delicious and nutritious. Be sure to leave some large pieces when processing the nuts – I like to process the walnuts/pecans separately since they break down much more quickly than the almonds.
Maple Syrup
This granola is naturally sweetened with maple syrup and sprinkled with dried fruit for an added hit of sweet and chewiness. I typically use raisins, but dried blueberries, cranberries, cherries or goji berries would work as well!
Maple Extract
Maple extract is a highly underrated flavour powerhouse. It gives this granola an added depth of flavour and sweetness without any added calories – a win-win in my books! Vanilla extract will do in a pinch, but keep an eye out for maple extract and stock up…it takes this granola to a whole new level.
Toasted Buckwheat Groats – pardon me?
Toasted buckwheat groats (or Kasha) may sound like a daunting grain to add to a humble granola, but I’m here to tell you – this amazing and healthy grain is not to be feared! Buckwheat is packed with vitamins, antioxidants and plant-based proteins (what we’re all looking for these days, yes?). Best of all, it adds a deliciously nutty flavour and texture to this Super Nutty Maple Granola. Find it in the grain aisle at most bulk stores, and make sure you pick up the “toasted” variety and not “raw” groats…just trust me on this one.
Avocado Oil
Avocado oil helps crisp up this yummy granola. As an added bonus, avocado oil is rich in antioxidants and healthy fats – a great way to start your day, right?
Bake it low-and-slow
This granola bakes low-and-slow for an epically-crunchy texture and even golden-brown colour. Resist the urge to stir the granola mid-way through the bake. This creates clusters of nuttiness that will keep you coming back for more!
Let’s Get Baking Because This Super Nutty Maple Granola Is:
QUICK!
REFINED-SUGAR FREE!
HEALTHY!
BUTTER-FREE!
DELICIOUS!
Super Nutty Maple Granola
Ingredients
- 1 1/2 cups whole raw almonds
- 1 1/2 cups whole raw walnuts or pecans
- 1 1/2 cups oats (I use a mix of Spelt and Kamut but any old oat will do)
- 1 cup toasted buckwheat groats (*see note above)
- 1/2 cup unsalted sunflower seeds
- 1/2 cup unsalted pistachios
- 1/2 cup unsalted pumpkin seeds
- 1/2 cup raisins or other dried fruit
- 1/2 tsp fine sea salt
- 4 tsp cinnamon
- 4 tsp maple extract (key to this granola’s deliciousness - vanilla extract will do in a pinch but keep your eye out for maple extract and buy the lot...you won't regret it!)
- 1/4 cup pure maple syrup
- 1/4 cup avocado oil
Instructions
- Preheat oven to 275°F.
- Line two large rimmed baking sheets with parchment paper.
- Place almonds in food processor and pulse 5 to 10 times, until coarsely chopped (you want some large pieces to remain). Transfer to large mixing bowl.
- Place walnuts/pecans in now-empty food processor and pulse 3 to 5 times, until coarsely chopped but some larger pieces remain (don’t over process - walnuts/pecans break down much more quickly than almonds!). Transfer to mixing bowl with almonds.
- To the mixing bowl with nuts, add the oats, toasted buckwheat groats, sunflower seeds, pistachios, pumpkin seeds, fine sea salt and cinnamon, and stir to combine.
- In a small bowl combine syrup, avocado oil and maple extract, and whisk until well-combined.
- Add syrup mixture to dry ingredients and stir with rubber spatula until mixture is thoroughly coated.
- Divide between the two prepared pans and spread evenly.
- Bake for 20 minutes then rotate pans and bake for 20 minutes more, until golden brown and fragrant.
- Once out of the oven, add raisins and let cool completely in pan before devouring. And devour you will:).
Notes
If you don’t mind your raisins getting a bit toasty and chewy, add raisins to the baking sheets in the last 5 to 10 minutes of baking. My kids are a strong “no” on toasty raisins so I just add them once the granola is cooling.
Store Super Nutty Maple Granola in an air-tight container for 2 weeks or in the freezer for up to 2 months. But my bet is that it won’t last that long…