Cinnamon Maple Granola
Originally published as Cinnamon Maple Granola in Taste of Home February/March 1997, p64
Explains Erin Phillips of Akron, Ohio, "When I get a craving for a light, wholesome snack, I mix up a batch of this granola. I love the sweetness of the coconut and maple syrup and the crunchy nuts.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts
- 1 tablespoon light corn syrup
- 1 teaspoon mccormick(r) pure vanilla extract
- 1/4 cup maple syrup
- 1 cup old-fashioned oats
- 1/4 cup flaked coconut
- Carbohydrate 26.102961566801 g
- Cholesterol 0 mg
- Fat 11.6947290625128 g
- Fiber 4.7021032345891 g
- Protein 8.3992509375 g
- Saturated Fat 1.88920437500231 g
- Serving Size 1 1 serving (53g)
- Sodium 12.820281250577 mg
- Sugar 21.4008583322119 g
- Trans Fat 1.08738903125 g
- Calories 235 calories
In a greased 13-in. x 9-in. baking pan, combine the oats, walnuts and coconut; set aside. In a small saucepan over medium heat, combine syrups and cinnamon; bring to a boil. Cook and stir for 1 minute. Remove from the heat; stir in vanilla. Pour over oat mixture and toss to coat. Bake at 275 degrees for 30-40 minutes or until golden brown, stirring every 10 minutes. Cool, stirring occasionally. Store in an airtight container. Yield: about 2 cups.
