Maple Walnut Granola
 
Prep time
Cook time
Total time
 
Homemade granola is a household staple that tastes better than anything you can buy and is much cheaper to make yourself. Ours is sweetened with maple syrup, while applesauce aids in forming those delicious clusters. Noah and Mateo like their breakfast version plain, no raisins or other dried fruit, merci, although I shake in a few sunflower seeds and walnuts for texture. For an extra-special version of this granola, I add ¼ cup (60 mL) organic maple flakes for a burst of sweetness. They’re available from online retailers and some Canadian grocers.
Author:
Recipe type: Breakfast
Serves: 6 cups
Ingredients
  • ⅔ cup (150 mL) applesauce
  • ½ cup (125 mL) pure maple syrup
  • 3 tablespoons (45 mL) extra-virgin olive oil
  • ¾ teaspoon (4 mL) salt
  • ½ teaspoon (2 mL) cinnamon
  • 4 cups (1 L) old-fashioned rolled oats
  • 1 cup (250 mL) walnut pieces
  • ½ cup (125 mL) unsalted sunflower seeds
  • ¼ cup (60 mL) organic maple flakes (optional)
Instructions
  1. Position oven racks in middle and top third of oven and preheat oven to 300°F (150°C). Line two rimmed baking sheets with parchment paper.
  2. In a large bowl, stir together applesauce, maple syrup, oil, salt and cinnamon. Add oats, walnuts, sunflower seeds and maple flakes, if using. Stir well to combine everything, taking care that the oats are fully coated.
  3. Divide the oat mixture between the baking sheets and spread to an even layer. Bake for 25 to 30 minutes, until golden brown, rotating the baking sheets and giving the granola a stir halfway through the baking time.
  4. Turn off oven. Dry granola for 15 minutes in the oven with the door slightly ajar, then cool completely on the counter.
  5. Storage
  6. This granola will keep in an airtight container for up to 1 week or in the freezer for up to 3 months.
Recipe by eat. live. travel. write. at https://www.eatlivetravelwrite.com/2015/02/brown-eggs-and-jam-jars-and-a-recipe-for-maple-walnut-granola/