Maple-Nut Granola, Jan/Feb. 2010, pg. 60
For some reason 2013 was the ‘Year of Oats’ for me. I would go to the grocery store and think we needed oats, by October I had three large containers of Quaker Oats. Needless to say I was pretty happy there are so many recipes in the January/February 2010 issue that need oats!
I’ve made this granola several times since I first received the issue in 2010. Good granola is so expensive to buy at the store and so easy to make at home. Granola is one of the main components of my breakfast, ‘yogurt slop’. At first glance people usually say, “What are you eating?” with an awful expression on their face. After I explain that it’s plain yogurt, fruit, and granola, the awful expression changes, “Oh. I bet it’s pretty good!”…It is!
The maple-nut granola is simple to make, delicious and very easy to make variations of the original recipe. This time I made the granola with walnuts and blueberry infused dried cranberries, and of course some Lewis County, NY maple syrup. I didn’t have pecans and almonds, and I had already new that the original variation was delicious.
The walnut and blueberry infused dried cranberries was fantastic! I also froze half of the granola and sent some to my brother. Who works all of the time and eats healthy, but time is his limiting factor. I hope he likes the granola as much as I do.
I would definitely recommend the granola. Experiment with the add-ins. It’s pretty difficult to make bad granola.
FYI. It’s January 2014 and I’m down to 1.3 large containers of oats!