Tuesday, January 12, 2010

maple-nut granola

taken from my first issue of FOOD - everyday (martha stewart magazine), p. 60

3 1/2 cups old-fashioned rolled oats
1/4 cup chopped pecans
1/4 cup chopped almonds
1/4 teaspoon coarse salt
5 teaspoons vegetable oil
5 tablespoons pure maple syrup
1/2 teaspoon pure vanilla extract

Preheat oven to 325*. In a large bowl toss all ingredients together. Spread oat mixture on a rimmed baking sheet. Bake until golden brown, 25 to 30 minutes, rotating sheet halfway through. Let cool completely. To store cover and keep at room temperature up to 2 weeks.

Makes 4 cups

per 1/2 cup: 241 calories, 9.3 g fat (0.7g saturated fat), 7.1 g protein, 33.1 g carbs, 4.2 g fiber
i enjoy with about 1/2 cup of low-fat strawberry yogurt and 1/2 banana. i'm worried about eating it every morning because i LOVE it and don't want to get sick of it! :o) i hope someone tries this out... it really is super tasty.


  1. minus the banana it looks yummmmy!

  2. Yum! I will try this but I'm thinking about using agave nectar for the sweetener instead of the syrup. Then I won't feel guilty about eating it nonstop...which I know I will do!

  3. awwwwwww, i'm sorry! what did you do different? i know you had talked about trying out the agave nectar... ?

  4. I did use agave nectar instead of syrup, but it has a syrup-y consistency so I didn't think it would change too much. Do you think it's because I used a non-stick pan?? IDK.