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baking breakfast

Maple Cinnamon Granola

Wednesday, January 4, 2012
The Christmas tree came down on New Years Day. I usually wait until almost the end of January – it’s hard for me to let go of that pretty little tree, with it’s glittering lights and faint evergreen smell, but this year I just wanted to forge ahead, pack it up. I always cling to December, but this new year is calling loudly to me, beckoning. I want to rush in.
‘Try to love the questions themselves as if they were locked rooms or books written in a very foreign language. Don’t search for the answers, which could not be given to you now, because you would not be able to live them. And the point is to live everything. Live the questions now. Perhaps then, someday far in the future, you will gradually, without even noticing it, live your way into the answer.’ -Rainer Maria Rilke, Letters to A Young Poet

other breakfast posts you might be interested in:  breakfast pizza   puffed pear pancake with vanilla bean   maple oatmeal scones   strawberry vanilla bean pancakes

Maple Cinnamon Granola

Granola can be a bit tricky the first couple times. Keys to perfect granola are stirring the granola often so it doesn’t stick to the pan, making sure the granola in the corners gets stirred so that it doesn’t burn. I like using maple syrup better than honey – it dries a little faster, and it is easier to tell when the granola has finished baking. If you want to make the granola a bit healthier, omit the sugar, and add extras like wheat germ and flax meal [a couple tbsps. is good]. You can also add toasted nuts, flax seed, pumpkin seed and dried fruits to the granola after it has cooled. I love mine with yogurt, toasted pecans, diced banana and dried cherries.

5 cups oats
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup pure maple syrup
1/2 cup canola oil
2 teaspoons water
2 teaspoons vanilla

Preheat oven to 325 degrees.

Mix oats, sugar, cinnamon and salt together. Mix maple syrup, canola oil, water and vanilla together. Add wet ingredients to oat mixture and mix well – make sure oats are fully coated. Spread oats in an even layer onto a well-greased sheet pan, and bake until oats are golden brown and no longer wet, stirring often, 20-30 minutes. Let cool to room temperature, stirring the cooling oats on pan once.
  • Reply
    Wednesday, January 4, 2012 at 3:28 pm

    Another utterly beautiful post, gorgeous in its simplicity. I’ve been eating bircher muesli with pears and cinammon all this week (planning to blog tomorrow) but having read this I think maybe I need to change my mushy breakfast for something with a little more crunch! Lovely post 🙂

  • Reply
    my little celebration
    Wednesday, January 4, 2012 at 4:43 pm

    So rustic and beautiful! I’ll have to add this to my ‘to make’ granola list!

  • Reply
    Friday, January 6, 2012 at 11:47 pm

    I have never thought about making my own granola! I bet it’s much more dilicious than the one you buy, I will definitely have to try 🙂

  • Reply
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