Since I’m going to be busy with work the next couple of weeks I asked a few of my blogging friends to do some guest posts. Today Renee from Renee’s Kitchen Adventures is bringing you her delicious Maple Walnut Granola. Be sure to follow Renee on Facebook, Twitter, Pinterest, and Google+.
Hi! Renee here from Renee’s Kitchen Adventures. When Michele asked me to do a guest post for her this week, I was thrilled and honored. I have been a big fan of Flavor mosaic for some time now and really enjoy all her delicious, flavorful recipes and gorgeous photos. I have made several recipes from her blog and loved every one of them. Over at Renee’s Kitchen Adventures, I focus on lower calorie, great tasting food. You will find most recipes on my blog provide nutritional information and WW Points. I occasionally post a indulgent recipe, because I believe everyone needs to indulge now and again! But today, I am bringing you one of my reworked, diet-friendly, no refined sugar, gluten-free and absolutely delicious recipes: Maple Walnut Granola.
If you have never tried your hand at homemade granola…this is an excellent recipe to start with. Homemade granola is not only healthier than most commercial granola, but it is more economical and it tastes so gooood! It’s also very easy to make. This Maple Walnut Granola is big on maple flavor thanks to maple extract and pure maple syrup. Pure maple syrup and dried dates provide just enough sweetness, while walnuts give it a nice crunch. The hardest thing about making this granola is not eating the entire batch in one day! Yes, it’s that good! Be sure to use gluten-free oats if you want your granola to be gluten-free.
Once your granola cools, scoop it up into an airtight container and store at room temperature. I’d like to say it will keep fresh for up to a week or maybe longer, but honestly, my granola NEVER lasts that long! Now…how do I like to eat this? I love it plain with a splash of almond milk and some fresh fruit for a great breakfast and I love it over plain non-fat Greek yogurt with or without some fresh fruit for an afternoon snack. My boys eat it out of hand and sprinkle it atop ice cream.
One last word…if you are looking for a granola with lots of clusters…this isn’t THAT recipe. This makes a more loose type of granola. Please come and visit me sometime over at Renee’s Kitchen Adventures to see what other “adventures” I am embarking on in my kitchen!
- 3 cups old-fashioned oats
- 2 cups quick oats
- 1 cup chopped walnuts
- 1/4 cup pure maple syrup
- 3 TBS. extra virgin olive oil
- 2 TBS. maple extract
- 3 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/2 tsp. kosher salt
- 1 cup dried chopped dates
- Preheat oven to 300 degrees F. Coat a large (half) sheet pan with cooking spray or line with parchment or use a silpat. (I used a silpat)
- In a large bowl, combine the both types of oats, walnuts, cinnamon, nutmeg, salt and dates. Stir.
- In a small bowl or glass measure, combine the maple syrup, maple extract, and olive oil.
- Pour the maple syrup mixture onto the dry ingredients and stir until all the wet is absorbed into the dry.
- Pour the granola onto the prepared sheet pan and spread out evenly. Bake in oven for 35-40 minutes, stirring granola once or twice while baking. Remove from oven and allow to cool to room temperature.
- Store granola in an airtight container at room temperature.
Yields 2 quarts
Adapted from: http://allrecipes.com/recipe/cinnamon-vanilla-granola/detail.aspx
For another gluten free breakfast option, try my Strawberries and Cream Hot Quinoa Breakfast Cereal.
Another gluten free breakfast recipe is my Mini Veggie Quiche Muffins recipe.
For another healthy breakfast option that can be made gluten-free try my Easy Huevos Rancheros.
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