Maple reminds me of Vermont
This version of granola is for Vermonters and other maple lovers. The taste stirs memories. Back in the day I lived on the west bank of Lake Champlain in Plattsburgh, NY. We’d travel by road to Cumberland Head, then take the ‘drive-on-the-ferry’ boat to Grand Isle and drive over the bridge to Burlington, Vermont for day outings. The rolling green hills and rural towns and villages seemed right out of a movie. Just for the record, I’m actually cheating in this recipe because Vermonters are very clear on exclusively using real maple syrup, not the flavored variety used in this sauce. Feel free to use the real stuff when you have it on hand. Use this for a gourmet breakfast cereal, sprinkle over yogurt, layer in a parfait, crumble over a fruit crisp for baking, combine with dried fruit to make trail mix, bake on the top of muffins.
Recipe: Maple Coconut Granola
Prep Time: 7 Minutes | Cook Time: 30 Minutes | Yield: 22 cups | Level: Easy
- 1 42-ounce drum rolled oats, about 11 cups
- 2 cups pecans, coarsely chopped
- 3 cups shredded coconut
- 2 cups wheat germ
- 2 cups soy flour
- 1 cup dark brown sugar
- 1 cup maple syrup
- 3/4 cup vegetable oil
1 Preheat to 300 degrees.
2 Combine the oats, pecans, coconut, wheat germ, soy flour, and sugar in a large bowl.
3 Add the maple syrup and oil and stir until everything is evenly moistened.
4 Evenly divide 1/2 of the granola mixture on 2 baking sheets and spread evenly. Bake at 300 for about 30-40 minutes. Both can be baked at the same time on separate oven racks. Stir halfway through and switch oven racks to brown evenly. Repeat with the last half of the granola mixture.
5 Cool and store in airtight container.
Use real maple syrup or click here for a homemade Maple Syrup.
Wheat germ creates some delicious and nutritious roughage.
Soy flour adds protein that wards of hunger through the morning.
- Exchange pecans for walnuts, slivered almonds sesame seeds or a combination of these.
- Exchange rolled oats for quick oats.
Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: May 30, 2012