Crunchy Maple Granola

Sunday mornings are sacred to me. The only day of the week I don’t awake with an alarm clock, I usually get out of bed between 7 and 8 and slip on my Asics to take my four-mile walk. No need for music on these walks, I am serenaded by the symphony of meadowbirds and the crunch of me feet on the earth. My body knows this road well, so I am able to be inside my head and meditate on  reflections of the week that has passed and the week to come or some problem or situation on which I need clarity. Frequently, I will walk this road in the afternoons, but on Sunday mornings, nary a walker will I pass, save the occasional pickup truck. This early morning is for me and me alone.

Today is Sunday, March 27. The last Sunday of March, at least for another year. I’m still bundled in two layers. No need for coffee before I walk, the western wind from the Adirondacks keeps me awake. The sky is baby blue with no sight of a cloud and the sun is brilliant; I’m able to stop for a moment and drink all that I get from the sun.

March in Vermont also means maple sugaring season. Warm days and cold nights make the sap run and gets the sugar houses going. Just like the return of the Canada geese and the red-winged blackbirds, that first plink in the sap bucket is music to everyone’s ears; it means the end of another winter and the start of spring.

On today’s walk, I thought about what I could make with maple syrup to celebrate this glorious season. This granola recipe is so easy, throw everything into a bowl, mix, and stir mid-way. Plus, you have the added comfort that you know exactly what is going into it; so many granolas on the market are filled with added sugar and other not-so-healthy ingredients. I’m giving you the original recipe, although I usually halve it for just two. Another note, this recipe originated with my aunt, who gave it to my mom, who gave it to me, so its origins are unknown, although I have seen similar recipes through the years. And it is reflective of the 1970s, dry milk is added, probably for an additional protein. Although I’ve made it without the dry milk, I prefer it included. This is delicious added to yogurt or just in a bowl with a little milk.

Crunchy Maple Granola
Bake at 300 degrees for 40 minutes or until done.

In a large bowl, mix:

  • 5 cups rolled oats
  • 1 cup sesame seeds
  • 1 cup wheat germ
  • 1 cup dry milk
  • 2 cups almonds, cashews, sunflower seeds, or any combination
  • 1 cup coconut or sunflower seeds

Add to dry ingredients:

  • 1 cup canola oil
  • 1 cup maple syrup or honey (both are equally delicious and add their own special flavor)
  • 1/3 cup water
  • Vanilla, to taste
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2 thoughts on “Crunchy Maple Granola

  1. This granola is irresistible. I love that it’s not cloying like so many commercial granolas. The syrup adds richness and depth without too much sweetness. And the grains+nuts+seed bring lovely earthiness + protein. Scrumptious!

  2. I too love this granola and have learned that it makes more sense to half it. However, it does keep a very long time if you seal it well. Also, I like it as well or better with honey instead of maple syrup.

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