The Southern Glamper: Maple Cinnamon Granola with Smoked Sea Salt

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Maple Cinnamon Granola with Smoked Sea Salt

Sunday, May 6, 2018


I have been on a quest for the perfect granola. My criteria for the granola of my dreams was simple, healthy, crunchy and lots of flavor. This can be a tall order, but it can be done. Granola is comprised of a few key ingredients. Oatmeal, nuts, sweetener, fat, and spice are the basics. I have played with this combination for several weeks. Once you have a basic recipe down pat, then you can tweak it to meet your own personal taste preference. The best part of making anything homemade is that you control the ingredients. And, homemade doesn't meal difficult. Once you make this recipe, you may never buy store bought granola again!





I went through several versions of this recipe before settling on the one that I liked the best.  I even solicited friends to serve as taste testers.  This version of the granola won hands down.  One friend said that she liked that each bite gave a little different bit of flavor.  

What separates this granola from others is the smoked sea salt used as a finishing salt.  The hint of smoky salt combined with the sweet maple syrup is a winning combination.  
Alderwood Smoked Sea Salt - 5 oz. Fine Grain



Preheat your oven to 400 degrees.  Line a large sheet pan with parchment paper.  This will protect your sheet pan and make clean up a snap.

Begin with 3 cups of rolled oats.  Quick cooking oatmeal will not work for granola.  You need a nice hearty grain for this recipe.  




Roughly chop 1 cup of raw almonds.  Mix the rolled oats and almonds together and spread onto the prepared sheet pan.  Place into the preheated oven and bake for 15 minutes.  The oats and nuts should be fragrant and toasty when done.




While the nuts and oats are toasting in the oven, mix 1/2 cup of maple syrup with 2 tablespoons of coconut oil in a microwave-safe bowl or dish.  Heat in the microwave for about 30 seconds to melt the coconut oil.  Next, add the cinnamon and vanilla.  



When the timer goes off for the oats and nuts, remove them from the oven.  Stir the syrup mixture into the oats.  Be sure to coat every grain and nut thoroughly.  This will ensure that the granola crisps evenly and distributes the flavor throughout.  

Place the sheet pan back into the oven.  Turn off the oven only when the pan goes into the oven.  Set the timer for 15 minutes.  

Remove the pan from the oven and sprinkle with the smoked sea salt.  Be sure to measure the sea salt.  You don't want to overpower the flavors with too much salt.  I played with the amount of salt and 3/8 of a teaspoon seemed to be just right.  Sprinkle the salt evenly over the top of the granola.  Resist the urge to stir.  Let everything sit and cool completely before breaking up.

Once completely cooled, store in an airtight container.  It should keep for 7 to 10 days.  However, it will most likely not last that long.  This is a treat that goes fast at our house.  It makes the perfect treat for breakfast and snacks at the campground.  We enjoy this over yogurt or baked apples.  It is also delicious on its own.  

Best Homemade Granola

Best Homemade Granola
Author:
Preparation Time:
Cooking time:
Servings: 8 cups, serving size 1/2 cup
Calories per serving: 269
Maple cinnamon granola with smoked sea salt is the perfect mix of sweet, salty, and crunchy. Enjoy this treat over yogurt or baked fruit. It is also excellent as a solo treat!
Ingredients:
  • 3 cups rolled oats
  • 1 cup raw almonds, chopped
  • 1/2 cup maple syrup
  • 2 tbsp coconut oil
  • 1 tbsp cinnamon
  • 1 tsp vanilla
  • 3/8 tsp smoked sea salt
  • Parchment Paper
Instructions:

  1. Preheat the oven to 400 degrees.
  2. Line a sheet pan with parchment paper.
  3. Roughly chop 1 cup of almonds.
  4. Mix the oats and almonds and spread evenly onto the prepared sheet pan. Place into the preheated oven and bake for 15 minutes.
  5. While the oats and nuts are baking, place measure the maple syrup and coconut oil into a microwave-safe bowl. Heat for approximately 30 seconds in a microwave to melt the coconut oil. Stir in the vanilla and cinnamon.
  6. Once the oats and almonds are toasted, remove from the oven and stir the maple syrup mixture in evenly. Be sure to coat the entire mixture.
  7. Return the pan to the oven. Turn off the heat and leave in the oven for 25 minutes.
  8. Remove from the pan and sprinkle with sea salt.
  9. Once completely cooled, place into an airtight container.


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