This maple syrup granola recipe is easy to make and is perfect for a make ahead breakfast and tasty snacking. Made with oats, nuts, seeds and dried fruit, this healthy breakfast is the perfect way to start the day. Vegan and gluten-free.
Preheat oven to 350°F and line a large baking sheet with aluminum foil. Spray the foil with nonstick cooking spray.
In a large mixing bowl, mix together all granola ingredients except the blueberries and cranberries.
1½ cups shelled pistachios, 1½ cups Honey Roasted Almond Slices, 1 cup rolled oats, 1 cup roasted pepitas (pumpkin seeds), ½ cup steel-cut oats, 1 teaspoon kosher salt, ½ cup brown sugar, ⅓ cup pure maple syrup, ⅓ cup canola oil
Spread the granola ingredients evenly onto the prepared baking sheet and bake for 40 minutes, stirring halfway through. Granola should be golden brown and crunchy.
Remove from the oven and stir in the dried blueberries and cranberries (SEE NOTE).
½ cup dried blueberries, ½ cup dried cranberries
Cool completely before enjoying.
NOTE: The granola can be made ahead. After baking and cooling the granola, place it in a Ziplock bag and freeze for up to 4 months. When ready to use, thaw and add the dried fruits, if desired. The granola is delicious even without the dried fruit.
Bake the granola in a pre-heated oven for the best results.
Add the dried fruit once the granola has been baked.
Let the granola cool completely before storing it.
Serve with Greek yogurt for a quick and healthy breakfast.
Storage: Store maple syrup granola in an airtight container at room temperature for up to 1 month or in the freezer for up to 4 months.