Basic Maple Granola Recipe

We like to keep granola on hand, not because we eat it for breakfast, but because it is a great snack and a way to quiet down our sweet tooth without feeling guilty later. So when we came across this granola while cooking our way through the ThugKitchen Cookbook, obviously, we had to try it.

And because this is our little corner of the Internet, we are going to give you our opinion about it, which is that it is way too sweet. Everything else about the recipe is fantastic; but when we make it next time, we will reduce the maple syrup a bit, up the salt, or get crazy and do both.

Ingredients
3 cups rolled oats
1/2 cup sunflower seeds*
1/2 cup almonds*
1/4 uncooked millet**
1/2 cup maple syrup***
1/3 cup olive oil
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup dried cranberries (optional)****

* Basically, 1 cup of whatever nuts you prefer.
**No millet? Fuck it, just add more oats.
***Legit syrup can get kinda fucking expensive. But so can granola. Save up for the good shit.
****Or use any dried fruit you like.

1  Heat your oven to 300°F. Line a rimmed baking sheet with some parchment paper.

2  Mix together the oats, seeds, nuts, and milled in a large bowl

3  In a medium glass bowl, stir together the maple syrup, oil, and vanilla. Pour this all over the oat mixture and stir that shit around until everything looks coated. Add the cinnamon and the salt and stir.

4  Pour all of this evenly over the baking sheet and stick it in the oven for 40 minutes. Stir it every 10 minutes so that it cooks evenly. You’ll know this shit is done when everything looks kinda toasted and the oaks feel crispy instead of damp. Stir in the dried fruit now if you’re using any. Let that all cool on the baking sheet and then store it in an airtight container for up to 2 weeks.

5   Want to mix it up? Try these nut and fruit combos; almonds and chopped, dried apricots or strawberries; walnuts and dried pears or figs; pecans and dried cherries; peanuts and dried apples or bananas. Just use whateverthefuck sounds good to you.

Thanks to ThugKitchen for the recipe. We didn’t technically ask them for permission to publish their recipe, but those assholes can just fucking get over it.

This article was originally published on www.groundingup.com.

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