maple cinnamon granola

Life is quite hectic lately. Between traveling for week, preparing the house, and packing there is little time for anything. Home Depot is my new best friend. But it is the kind of best friend that you know isn't really good for you but somehow you need them.

Food right now is convenience only.  Eating is quick but needs to be filling. Also, we need snacks and treats on hand for all of those who are helping us move, make repairs, paint, and let the professionals in when we are both not around during the day. Those are the best best friend.

This granola is just that. It is a variation from my favorite granola recipe with cinnamon, makes it more fall. I have been having this for breakfast each more and then bringing it with my on my travels or to the house on the weekend.  It is great with milk as cereal, as a topping to yogurt or smoothies, or even just dry by the handful.  

maple cinnamon granola

by Emily Morris

Prep Time: 10 minutes

Cook Time: 45 minutes

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Ingredients (serves 8)

• 4 cups old-fashioned rolled oats
• 1 cup walnut halves
• 1 cup sweetened shredded coconut
• 1 cup whole almonds
• 3/4 cup vegetable oil
• 1/2 cup good maple syrup
• 1tsp cinnamon
• 1 cup roasted, unsalted pumpkin seeds

Instructions

Preheat the oven to 350 degrees F.

Toss the oats, cinnamon, coconut, and nuts (save the pumpkin seeds for after baking) together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated.

Pour onto a 13 by 18 by 1-inch sheet pan. Bake, stirring occasionally with a spatula (at the 10 minute mark and then every 5-10 minutes), until the mixture turns a nice, even, golden brown, about 45 minutes.

Remove the granola from the oven and allow to cool, stirring occasionally. Add the pumpkin seeds. Store the cooled granola in an airtight container.

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This post is part of What's Cooking Wednesday by Buns In My Oven