Salted Maple Granola
User Reviews
4.9
Salted Maple Granola
Description
Salted Maple Granola starts with a mixture of rolled oats, pepitas, sliced almonds, cinnamon, and a pinch of kosher salt. Butter and maple syrup are heated together and combined with vanilla extract to create a smooth coating for the dry ingredients. Baking the mixture at 350°F crisps the granola evenly, and stirring halfway ensures an even bake. After cooling briefly, flaked Maldon salt is stirred in along with dried blueberries and cherries, which add bursts of tang and sweetness.
The resulting granola has a crunchy texture balanced by the rich caramel notes from the maple butter coating and a touch of saltiness from the finishing salt flakes. The dried fruits introduce chewy spots that contrast with the crisp grains and nuts.
Stored properly in a sealed container at room temperature, this granola keeps well for a convenient ready-to-eat breakfast or snack. It pairs nicely with milk or yogurt and can also be sprinkled on desserts for added texture and flavor.
Ingredients
- 4 cups rolled oats old fashioned
- ½ cup Pepitas
- ½ cup almonds sliced
- ½ teaspoon cinnamon
- 1/4 teaspoon kosher salt
- ½ cup butter unsalted
- ½ cup maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon salt flaked, Maldon
- ½ cup dried blueberries
- ½ cup dried cherries
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, stir together the oats, pepitas, almonds, cinnamon and kosher salt.
- Heat the butter and syrup in a saucepan over medium heat. Once the butter is melted, remove the pan from the heat and stir in the vanilla extract.
- Pour the butter mixture over the oats mixture. Toss well to combine. Spread the mixture out on a large baking sheet (10x15 inch). Bake for 15 minutes, then toss and bake for 10 more.
- Remove the granola and let it cool for 15 minutes (don’t touch it!). Stir in the flaked salt, dried blueberries and cherries. Let sit for another 20 to 25 minutes to cool completely. Store at room temperature in a sealed container or bag.