Terry's Maple Nut Granola

If you have never experienced the smells and tastes of homemade granola, you are in for a treat! This delicious concoction is not only great for breakfast, but also for snacking, in yogurt or on top of ice cream! Terry Walters shares her delectable recipe for Maple Nut Granola today and I know you will love it just as much as I do!

Terry’s Maple Nut Granola

The aroma that fills your home when you make this granola is worth the cost of admission, and once you taste it you’ll know why my family insists that I make a batch every week! I make extra to fill a mason jar, wrap it with raffia and gift it to friends and family.

Use this recipe as a template and add your favorite dried fruit, nuts and seeds. And be sure to allow the granola to sit and set after baking to insure you get lots of satisfying yummy chunks! So that I’m not tempted to sneak a taste before it’s set, I make my granola at night, turn off the oven before I go to bed and let it sit and set overnight in the oven. You can be guaranteed we’re all eating granola the following morning!

Dry Ingredients

4 cups rolled oats

2 cups crispy brown rice cereal

11⁄2 cups unsweetened dried coconut flakes

1 cup sliced almonds

1 cup chopped walnuts

2 heaping tablespoons cinnamon

!/4 teaspoon ground cloves

¼ teaspoon nutmeg

Wet Ingredients

3⁄4 cup virgin coconut oil

3⁄4 cup maple syrup

1 teaspoon almond extract

Preheat oven to 250°F.

In a large bowl, mix together all dry ingredients. In a small pan over low heat, melt coconut oil. In a separate small bowl, whisk together dissolved oil, syrup and almond extract. Pour wet mixture over dry and fold to coat evenly and completely. Transfer granola to 10×13-inch glass casserole and spread evenly. Place on top rack of oven and bake 1 hour or until golden brown. Turn off oven but keep granola in it to cool and set. Store in airtight container. Will keep for weeks.

MAKES 9 cups