Maple Cinnamon Crunch Granola

Last summer we added this amazing recipe to our repertoire of farmer’s market items, and this fall it’s been requested again by friends and family.

I decided that even though the original recipe was pretty amazing, it was pretty sugar-loaded. This fall we’ve tweaked our recipe to have less sugar and oil. It is DELICIOUS, and I love it even more!

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An older photo of last summer’s market fare.

This granola only requires 15 minutes in the oven, which is perfect for this busy mama. Each recipe yields about 2 quarts. I love making 4 trays at a time and ending up with four, big mason jars full of granola.

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Cinnamon Maple Crunch Granola

Ingredients:

5 c. quick oats (make sure to use certified GF oats if you want this to be a wholly GF recipe)
1/4 c. vegetable oil
1/4 c. agave nectar or local honey
1/4 c. maple syrup
1/2 c. packed brown sugar
1/4 tsp. salt
2 tsp. cinnamon

Preheat the oven to 350 degrees F.

Mix all ingredients together with a rubber spatula in a large bowl, so that there are just a few larger chunks of mixed granola. (I love the bigger pieces!) πŸ™‚

Spread granola evenly over two small baking trays or one large one.

Bake for ten minutes, and then turn the granola with the spatula. Bake for another 5-7 minutes. *Note: smaller trays may require less time in the oven.

Remove granola from the oven and stir to brew up any larger pieces stuck together. Β Allow the granola to cool on the tray for at least one hour minutes of cooling time. I’ve found the cooling time is important for the crunch factor.

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Last, just transfer your granola into your desired containers. While going through some potential garage sale items earlier this fall, I stumbled upon this amazing mason jar funnel. It works great for filling up the jars!

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I’m excited to be baking this up for friends and family this year. Plus, whatever granola is left is going in our pantry! πŸ˜€

 

Have a beautiful day!

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3 thoughts on “Maple Cinnamon Crunch Granola

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