Boy o’ boy did I need that 4-day weekend. I cannot tell you how incredible it felt to fly by the seat of my pants for a few days. Other than a lovely Easter dinner with Mark’s family and a fun casual night out with a friend and her Mom, visiting from LA, it was really whatever we wanted to do. Which mostly consisted of cooking/baking, brewery visits in Squamish, and catching up on travel T.V. and the Wire. (Mark hasn’t seen it yet!!!)
In light of that fact, I thought I would forgo #TravelTuesdays this week to give you a much needed recipe. My Vanilla Maple Walnut Granola was one that I tried and tested this weekend, and it was fantastic. So here you go… from me to you. 🙂
Vanilla Maple Walnut Granola
Yield: Approx. 6 – 7 cups
- 2 1/2 cups old-fashioned rolled oats
- 3/4 cup walnut pieces, chopped
- 1/2 tsp ground cinnamon
- Pinch coarse salt
- 1/2 cup dark maple syrup
- 1/4 cup coconut oil
- 1 Tbsp pure vanilla extract
Preheat oven to 300F.
Line a large baking sheet with parchment paper or silpat.
Toss the oats, cinnamon, walnuts, and salt together in a large bowl. Set aside. In a smaller bowl whisk together maple syrup and coconut oil. Add in vanilla.
Pour liquid over oats and toss to coat, well. Ensure all the oats are moistened.
Spread onto the prepared baking sheet and bake in the oven for 45 minutes. Allow granola to cool well to obtain the crunchy texture.
This recipe is delicious. It’s crunchy, sweet, nutty, portable, and the perfect snacking and breakfast treat. You can also trade-in the walnuts for almonds, if you prefer, however I cannot eat almonds, so I opted to not accommodate that trade-in. 🙂