Cinnamon Maple Granola Crunch (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
400 g old fashioned oats
02 -
2 teaspoons ground cinnamon
03 -
45 g light brown sugar
→ Wet Ingredients
04 -
120 ml pure maple syrup
05 -
80 ml vegetable oil
06 -
1.5 teaspoons vanilla extract
# Instructions:
01 -
Preheat oven to 163°C. Line a large rimmed baking sheet with parchment paper or a silicone mat.
02 -
In a large bowl, blend oats, ground cinnamon, light brown sugar, maple syrup, vegetable oil, and vanilla extract. Stir thoroughly to ensure all components are well coated.
03 -
Spread the oat mixture onto the prepared baking sheet. Distribute evenly and press down firmly to form a compact layer.
04 -
Bake in the center of the oven for 35 to 40 minutes, observing for an even golden color throughout.
05 -
Allow the granola to cool completely on the baking sheet for 45 minutes without stirring, preserving large clusters.
06 -
Break the cooled granola into clusters or pieces. Transfer to an airtight container and store at room temperature for up to two weeks.
# Notes:
01 -
For maximally crunchy clusters, avoid stirring or moving the granola while it cools.