Wednesday, April 9, 2014

Maple and Brown Sugar Granola

We love granola around here; it's our breakfast nearly every day.  Except weekends, when we have whole wheat buttermilk waffles.

When I was a little kid, I used to love the maple and brown sugar oatmeal, and so I decided one day to tweak our favorite granola recipe by adding some maple syrup.

I took one bite after the granola was ready and happily exclaimed that it tasted just like the oatmeal I used to love.  Since then, I haven't gone back to making our old favorite granola, I just make this one!

Maple and Brown Sugar Granola

  • 6 C old fashioned oats (or a mixture with quick cook oats)
  • 1/2 C brown sugar
  • 1/4 C maple syrup
  • 2 T butter
  • 1/3 C water
  • 1 tsp. cinnamon
  • pinch of salt


In a large bowl, combine 6 C oats with 1 tsp. cinnamon and a pinch of salt.  Using a saucepan, melt 2 T butter, and then add in 1/3 C water, 1/2 C brown sugar and 1/4 C maple syrup.  Stir well.  Bring the mixture to a boil and stir for 1 minute.  Then, remove the mixture from the heat and set aside for 5 minutes.  

Pour the syrup mixture over the oats and stir to combine.  

Spread the granola onto a half sheet cake jelly roll pan, or two standard sized cookie sheets.  

Bake at 350 for 30 minutes, stirring every 10.  For extra crunchy granola, turn off the oven and leave the granola in the oven while it cools back down.  Stir occasionally.  You will want to be sure to watch the granola carefully during cooking until you get a feel for how your oven will bake it so that it does not burn.  

Store in an airtight container for up to 1 month, or in the freezer for longer.  But, don't worry, it won't last that long.  


  1. I, too, make lots of granola! Looks like a good recipe.

  2. totally my new favorite granola - making this today!

  3. When you say to leave it in the oven while the oven cools for crispier granola, is that after you bake it or instead?


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