Maple Cinnamon Granola

Maple Cinnamon Granola

Posted by Ana Franco on


1/2 cup pure maple syrup
1/2 cup canola oil (olive oil will work, too)
1 tablespoon water
1 tablespoon pure vanilla extract
5 cups (450g) old-fashioned rolled oats
1/4 cup (50g) brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt


Adjust the oven racks to the upper and lower thirds of the oven. Preheat the oven to 350F. Line two baking sheets with parchment paper.

In a large bowl or liquid measuring cup, mix the maple syrup, oil, water, and vanilla. In a large bowl, mix the oats, sugar, cinnamon, and salt. Add the wet ingredients to the dry and stir well, making sure the oats are fully coated.

Spread the oats evenly between the prepared baking sheets and baked 18-25 minutes, stirring often, until the oats are golden brown and no longer wet. Halfway through baking, reposition the baking sheets, moving the top one to the bottom oven rack and the bottom to the top, and rotate the pan 180 degrees.

Transfer the baking sheets to wire racks and let the granola cool, stirring once or twice.

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