Maple Cinnamon Granola
a one bowl crunchy, nutty, sweet breakfast
Hello, Foodie Friends! It’s Lisa, from the US Side of the Pond……Jane sends you loads of love and will be back soon!
I’m not sure when I became a “grab and go” breakfast person. It probably started when my kids were little. Mornings were usually a chaotic whirlwind of finding missing shoes, stuffing backpacks with homework & jackets, signing the crumpled up permission forms for the latest field trip (why did I always seem to find them at the last minute?), digging through the dryer trying to find soccer socks and uniforms for afternoon practice (and making sure the right uniform went to the right child’s bag)…..all while trying not to burn the toast or overcook the eggs. The latter, of course, was for the kids…not me.
On the way out the door, I’d hastily pour coffee into whatever thermos seemed relatively clean (trendy Hydroflasks weren’t invented yet) while yelling over my shoulder “the bus is leaving now…..come ON, let’s GOOOOO!!!”
When I got home, it was time to feed and walk the dog, or head off to boot camp, or tackle the 1,000 things on a “to do” list that always seemed to get longer, not shorter.
On a total side note, now that I’m an empty nester, there are mornings I do miss the chaos. Not every morning, though. I’ve gotten really used to quiet, slow mornings where I can sip my coffee in peace……but I love the noise (not much chaos now that both kids are adults) that permeates every corner of the house when both kids come home to visit.
Ok….let’s get back on track…..
Breakfast was usually almond butter on toast, sometimes with a banana, because it was quick and filling. I never gave much thought to breakfast, honestly.
One day, I met a friend for coffee at a super cute French bakery that reminded me of one you’d pass by on a cobblestone street in Paris. I had the most insanely delicious granola with homemade yogurt and fresh berries.
Immediately, I was inspired to try to recreate it.
I’ve kept tweaking it over the years. When my husband and I were in London visiting Jane, I was slightly obsessed with the granola at JW Marriott Grosvenor House. Then there was the granola that topped impossibly creamy yogurt in what remains the most gorgeous parfait ever — that was at a cute restaurant/nursery near Jane’s home in Hereford.
This recipe is loaded with nuts and crunchy bits, is slightly sweet, and clusters together perfectly — all the better to just grab a handful as you head out the door!
If you have time, pour it in a bowl with milk, serve with yogurt and berries, or eat it by the handful. My husband loves to eat it mixed with a big spoonful of almond butter. I love topping yogurt with it with a generous amount of fresh blueberries and raspberries.
One of the things I love the best is it’s made all in one bowl. I do like mixing the wet ingredients in a large glass measuring pitcher, and then adding to the dry ingredients. I think all the ingredients incorporate better, and you don’t have to stir as much. But I’ve also added them directly to the dry ingredients and it’s still turned out delicious.
I will warn you, the hardest thing about this recipe is allowing time for the granola to cool. If you love clusters, trust me, let it cool for a bit. Then you’ll be able to break it into gorgeous clusters.
As always, if you have any questions, or made any additions to the recipe you’d like to share, leave a comment below!
Have a fabulous weekend!! And, if you celebrate, Happy Easter!
xo
Jane & Lisa
PS…..I haven’t forgotten about doing a Boston and NYC recap, I promise! With my birthday (and a surprise visit from both kiddos!), it’s been a busy week! I’ll work on it for next week…..which recap would you want first, New York or Boston? I’ll list all our favorite restaurants, shops, neighborhoods and let you know if the famous Levain cookies are worth it!
Maple Cinnamon Granola
Ingredients
3 ½ cups rolled oats
½ cup shredded coconut
1 cup almonds
1 cup pecans
1 cup pumpkin seeds
1/4 cup chia seeds
1/4 cup hemp seeds
¼ cup dark brown sugar
¼ cup maple syrup
¼ cup olive oil
1/4 cup honey
1 tablespoon cinnamon
1 teaspoon vanilla extract
Generous sprinkle of Maldon Salt
1 teaspoon apple pie spice - I love buying this from SpiceWalla, but if you can’t find it, add 1/2 teaspoon cardamon and 1/4 teaspoon ground ginger
½ cup tart dried cherries
Instructions
Preheat oven to 300 degrees F.
Combine the oats, coconut, almonds, pecans, pumpkin seeds, chia seeds and hemp seeds in a large bowl. Mix until combined and set aside.
In a small bowl, combine the brown sugar, maple syrup, olive oil, honey cinnamon, vanilla extract and apple pie spice. Whisk all the ingredients together until well combined. You should have a smooth, thick syrup like consistency.
Pour the brown sugar mixture over the oat mixture and stir it all together. I find a spatula works better than a spoon, so you can get to the bottom of the mixture and really get it all combined.
Spread the granola mixture on a parchment lined rimmed baking sheet and bake for 30-45 minutes. While baking, stir with a wooden spoon every 5-10 minutes, so the granola mixture bakes evenly.
The granola is done when it’s golden brown and toasty. Remove from oven and set the baking sheet on a rack to cool.
When the granola is cool add the dried cherries and store in an airtight container in your pantry.
Notes
One of my absolute favorite places to source apple pie spice is from SpiceWalla. They have an enormous selection of high quality, ethically sourced spices and I highly recommend checking them out!
