MAPLE-CINNAMON GRANOLA

I have spent many hours working in coffeehouses, either as barista or baker. Almost every shop had a little kitchen tucked in the back, where ovens cranked out early A.M. meals: scones, muffins, quiche, and coffee cake. I loved the mornings that granola was included in that lineup. Seven minutes after the trays of oats went in the oven, a faint whiff of cinnamon would weave its way through the store, tempting the line of hungry patrons. Four minutes later the aroma would hit like a flame, leaving no nose untouched. Our minds raced with holiday memories: coming in from the cold and finding a fire ready, with cookies beside it. Together, we would all breathe a collective sigh of nostalgia. makes about 6 cups granola

½ cup pure maple syrup

½ cup olive oil or canola oil

1 tablespoon water

1 tablespoon pure vanilla extract

5 cups (450 g) old-fashioned rolled oats

¼ cup (50 g) packed brown sugar

1 teaspoon ground cinnamon

¼ teaspoon salt

Adjust the oven racks to the upper and lower thirds of the oven. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

In a large bowl or liquid measuring cup, mix the maple syrup, olive oil, water, and vanilla. In a large bowl, mix the oats, sugar, cinnamon, and salt. Add the wet ingredients to the dry and stir well, making sure the oats are fully coated.

Spread the oats evenly between the prepared baking sheets and bake 18 to 25 minutes, stirring often, until the oats are golden brown and no longer wet. Halfway through baking, reposition the baking sheets, moving the top one to the bottom oven rack and the bottom of the top, and rotate the pans 180 degrees.

Transfer the baking sheets to wire racks and let the granola cool, stirring once or twice.

NOTES: This recipe is simple and can be easily tweaked to accommodate your breakfast preferences. Here the maple syrup sweetens the oats, but honey can be used instead. The olive oil’s peppery note is balanced by the sugars, but can be swapped for canola oil for a more straightforward taste. Cinnamon and vanilla extract can be removed or supplemented: almond extract, cardamom, Chinese five-spice, and ground ginger are all good starting places.

I prefer my granola in smaller pieces, so I stir it often while it is baking to break up the oats. If you like your granola in larger clusters, simply stir the granola once when switching the pans. In either case, make sure you stir the granola in the corners frequently to prevent burning.

When I add nuts to my granola, I toast them separately because I’ve found they brown much quicker than the oats.

This is a great base recipe to eat as is or personalize with whatever add-ins you like. I stir in 2 cups total of add-ins to one full recipe of granola. One of my favorite ways to eat it is to add 1 cup of toasted pecans and 1 cup of dried cherries, and serve it with yogurt.