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
- 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.