Today’s Snack: Nutty Maple Granola

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granolaGranola is one of those things you can have for breakfast, lunch, snacks, dessert… basically any time of day. It can be eaten as is (think trail mix), or added as a topping to yogurt, cereal, or even ice cream.

This nutty maple granola recipe combines a few of my favorite things like coconut, maple syrup, hemp hearts and hazelnuts, and a handful of this granola is loaded with antioxidants, protein, good fats and fiber. This recipe also includes cacao nibs. Cacao nibs are cacao beans that have been roasted, separated from their husks, and broken into smaller pieces. Cacao nibs have a chocolatey taste, but they’re not quite as sweet as chocolate and they are high in magnesium, fiber, and antioxidants.

Another great thing about this recipe, or any granola recipe, is that you can tweak it to suit your taste. Swap walnuts for pecans or almonds. Switch out the cranberries for raisins or dried cherries.

Nutty Maple Granola

3 cups rolled oats
1/2 cup walnuts, coarsely chopped
1/3 cup hemp hearts
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground cardamom
1/2 cup  pure maple syrup
1/2 cup coconut oil (warmed to liquid state)
2 tsp  vanilla extract
3/4 cup unsweetened coconut flakes
1/2 cup hazelnuts, halved
3/4 cup dried cranberries
1/4 cup cacao nibs

Preheat oven to 325 degrees. In a large bowl, toss together oats, walnuts, hemp hearts, salt, cinnamon, and cardamom. In a separate bowl, stir together maple syrup, coconut oil and vanilla. Add maple syrup mixture to oats and stir until everything is moist.

Turn mixture out onto a parchment paper-lined baking sheet and spread out into an even layer. Bake for 15 minutes, then remove the pan from the oven and stir in coconut flakes and hazelnuts. Return to the oven and bake until granola is fragrant and golden. This will take about 18 to 20 minutes (stir about 10 minutes in). Be careful that the oats don’t burn. Stir in dried cranberries and cacao nibs. Let cool completely and scoop into mason jars and give as gifts or enjoy yourself!

Photo from here, with thanks.

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February 2023