I have always made my own granola – a recipe from D’Amico’s Café. We generally find commercial granolas too sweet. But about a year ago, I discovered Aunt Maple’s Crunchy Granola, made in Eugene, Oregon. It is really delicious – not too sweet with just the right amount of crunch and wonderful maple flavor. It became unavailable after Covid19 because it is a bulk product that has been removed from grocery stores. Self-serve items are not currently allowed. With a little tweaking to my original recipe, it is very close in taste and texture to Aunt Maple’s.
Maple Nut Granola
My husband Terry loves this granola because it’s not too sweet. It has crunchy, nuggets of oats and nuts, including his favorite, hazelnuts.
- 4 cups Bob’s Red Mill 5 Grain Rolled Cereal
- 1 cup quick cooking oats
- 2 cups raw mixed nuts, coarsely cut
- ½ cup vegetable oil
- ½ cup maple syrup
- 2 egg whites, beaten
- 1-2 cups raisins
- Preheat oven to 275° convection.
- Spray two large baking sheets with non-stick cooking spray or line with parchment paper.
- In a large bowl, mix the cereal, oats, and nuts.
- In a smaller bowl, beat the egg whites, add the oil and syrup and whisk together. Pour over the cereal mixture and mix with a spoon or your hands until well combined.
- Divide the mixture between prepared baking sheets. Spread the Granola in a single, even, layer. If your baking sheets are small, you may need to use three of them.
- Total baking time is about 35-40 minutes.
- Bake for 15 minutes at 275°. Do not stir.
- Reduce heat to 250°, turn pans and rotate rack positions.
- Bake about 15 to 20 minutes, until the oats are golden brown, and the nuts look well toasted. (Ovens vary so if granola is getting too brown, reduce cooking time).
- Using a spatula, turn cereal over, maintaining clusters. Bake an additional 5 minutes.
- Let cool completely in the pans. When very cool, gently mix in the raisins.