Maple Nut Granola Recipe
Contributed by Tanya Kidd
- 3/4 c Brown Sugar
- 3/4 c Pure Maple Syrup
- 2 Large Egg Whites
- 1 T Vanilla
- 1 T Cinnamon
- 1 tsp Nutmeg
- 3 c Old Fashioned Oats
- 1/2 c ea.: walnuts, slivered almonds, pecans
- 1 c dried cranberries (or other fruit)
- Non-stick Cooking Spray
- 1 T butter, plus more for saucepan
Preheat oven to 325 degrees. Spray heavy, rimmed baking sheet. Line with parchment paper. Lightly spray parchment paper. In med saucepan over medium heat dissolve 1/2 c of the sugar in the syrup, stirring occasionally. Rub the inside rim of the saucepan with the butter to prevent boiling over. Let cool to lukewarm. Whisk in the egg whites, vanilla, and spices. Mix oats, nuts, and remaining sugar in a mixing bowl. Pour syrup mixture over oats, tossing to coat. Spread into an even layer on the baking sheet. Bake 30 minutes, until bottom is browned. With spatula, turn granola over. Sprinkle the cranberries overtop. Bake another ten minutes until dry, longer for crispy granola. Cool in pan.
Maple syrup can be a great natural substitute for sugar in many recipes. 3/4c syrup is approximate to 1c sugar, but the liquid in the recipe often needs to be reduced.