Maple Cinnamon Fall Granola

Name: Maple Cinnamon Fall Granola
Cook time: 45 min
Total time: 45 min
Yield: 10 servings
Ingredients: 7 cup Organic rolled oats; 2/3 cup Butter; 1 cup Pure maple syrup; 1/2 cup Local honey; 1 tbsp Vanilla bean paste; 2 tsp Ground cinnamon; 1/2 tsp Fine sea salt; 1 cup Raw almonds; 3/4 cup Raw pumpkin seeds; 1 batch Cinnamon-Toasted Pecans; 1 batch Oven-Dried Cinnamon Apples

A cozy fall granola with maple and honey, pumpkin seeds, cinnamon-toasted pecans, and homemade oven-dried cinnamon apples (optional).

Jessica Kelly

Cook

45m

Maple Cinnamon Fall Granola

A cozy fall granola with maple and honey, pumpkin seeds, cinnamon-toasted pecans, and homemade oven-dried cinnamon apples (optional).

Jessica Kelly

Cook

45m

Ingredients

Method

Turn cooking mode on

Step 1

Preheat the oven to 300°F. Line a large rimmed baking sheet with unbleached parchment paper.

Step 2

Add the butter and maple syrup to a saucepan. Warm over low heat just until the butter has completely melted.

2/3 cup Butter

1 cup Pure maple syrup

Step 3

Remove from the heat and allow to cool slightly. Stir in the vanilla bean paste, cinnamon, and sea salt.

1 tbsp Vanilla bean paste

2 tsp Ground cinnamon

1/2 tsp Fine sea salt

Step 4

Place the oats, sliced almonds, and pumpkin seeds in a large mixing bowl.

7 cup Organic rolled oats

1 cup Raw almonds

3/4 cup Raw pumpkin seeds

Step 5

Pour the maple-butter mixture over the oats. Add the honey and stir thoroughly until everything is evenly coated.

1/2 cup Local honey

Step 6

Spread the granola evenly over the prepared baking sheet.

Step 7

Bake for 45 minutes, stirring every 15 minutes so the granola browns evenly.

Step 8

Remove from the oven and allow to cool completely. The granola will crisp as it cools.

Step 9

Once completely cool, gently fold in the Cinnamon-Toasted Pecans and Oven-Dried Cinnamon Apples.

1 batch Cinnamon-Toasted Pecans

1 batch Oven-Dried Cinnamon Apples

Step 10

Store in an airtight container and serve with milk or over homemade unsweetened or honey-sweetened yogurt.

For

Granola

cup

Organic rolled oats, 700 g

2/3

cup

Butter, 150 g

cup

Pure maple syrup, 320 g

1/2

cup

Local honey, 170 g

tbsp

Vanilla bean paste

tsp

Ground cinnamon

1/2

tsp

Fine sea salt

cup

Raw almonds, 170 g, sliced

3/4

cup

Raw pumpkin seeds, about 100–120 g

batch

Cinnamon-Toasted Pecans, recipe below

batch

Oven-Dried Cinnamon Apples, recipe below

Notes

Allow the granola, pecans, and apples to cool completely before combining.

Store the finished granola in an airtight glass jar at room temperature for up to 2 weeks. If your apples remain slightly soft rather than completely dried, store them separately and add them to each serving to keep the granola crisp.

Serve with homemade yogurt or whole milk and, if desired, an extra drizzle of local honey.