My Aunt Ruth is an incredible cook. She loves to cook and she knits! She has the most beautiful flower garden. She was also one person in my life who loved on me just because I was me (I'm the only girl on my Mom's side of the family - ALL boy cousins!) She lives in Wisconsin. I wish she lived closer - I'd be in her kitchen every week learning from her!
This recipe is based on the granola she made when I was a kid. I was thinking about the recipe one day and wondered if I could substitute maple syrup for the honey in her recipe, and if I did, how would I adjust the amount? I did a Google search and discovered that I could substitute the maple syrup 1:1 for the honey, and this new recipe was born. I experimented a bit with the amount of Maple extract, but think I've finally come up with the right amount for a good maple flavor.
Feel free to add what ever kind of dried fruit suits your fancy. My favorite is dried cherries. My daughter likes Craisins (dried sweetened cranberries). I've also used a dried berry mix. All are good.
Maple Pecan Granola
Preparation time: 15 minutes. Start to finish time: 1 hour
6 Cups Oatmeal
2 Cups Shredded Coconut
1 1/2 Cups Wheat Germ
1 1/2 Cups Chopped Pecans
1 1/2 Teaspoon salt
3/4 Cup Maple Syrup, Pure
3/4 Cup Canola Oil
1 Tablespoon Maple Extract
1 1/2 Teaspoons Cinnamon
1 Cup Dried Fruit (optional)
Preheat oven to 350 degrees F.
Mix all ingredients except dried fruit together in a large bowl until well combined. Spread evenly on two large ungreased jelly roll pans and bake 10 minutes. Take each pan out of oven and stir to center, then again spread evenly in pan. Rotate pans and return to oven for 10 additional minutes, or until golden brown. Do not over bake.
Cool until room temperature. If desired, raisins or other dried fruit may be added after granola cools. Store in an airtight container. Serving size is a generous 1/3 cup.
This recipe is based on the granola she made when I was a kid. I was thinking about the recipe one day and wondered if I could substitute maple syrup for the honey in her recipe, and if I did, how would I adjust the amount? I did a Google search and discovered that I could substitute the maple syrup 1:1 for the honey, and this new recipe was born. I experimented a bit with the amount of Maple extract, but think I've finally come up with the right amount for a good maple flavor.
Feel free to add what ever kind of dried fruit suits your fancy. My favorite is dried cherries. My daughter likes Craisins (dried sweetened cranberries). I've also used a dried berry mix. All are good.
Maple Pecan Granola
Preparation time: 15 minutes. Start to finish time: 1 hour
6 Cups Oatmeal
2 Cups Shredded Coconut
1 1/2 Cups Wheat Germ
1 1/2 Cups Chopped Pecans
1 1/2 Teaspoon salt
3/4 Cup Maple Syrup, Pure
3/4 Cup Canola Oil
1 Tablespoon Maple Extract
1 1/2 Teaspoons Cinnamon
1 Cup Dried Fruit (optional)
Preheat oven to 350 degrees F.
Mix all ingredients except dried fruit together in a large bowl until well combined. Spread evenly on two large ungreased jelly roll pans and bake 10 minutes. Take each pan out of oven and stir to center, then again spread evenly in pan. Rotate pans and return to oven for 10 additional minutes, or until golden brown. Do not over bake.
Cool until room temperature. If desired, raisins or other dried fruit may be added after granola cools. Store in an airtight container. Serving size is a generous 1/3 cup.
Nutrition Information per serving: 192 calories; 11 g fat, (47.9% calories from fat); 3 g protein, 21 g carbohydrates; 3 g dietary fiber, 0 mg cholesterol; 93 mg sodium. Exchanges: 1 grain (starch); 0 lean meat; 1/2 fruit; 2 fat; 1/2 other carbohydrates.
Time-Saving Tip: When you chop pecans for recipes, do a large amount at a time and store them chopped (that is if you don't buy them chopped already!)
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