At The Maples a key item on the breakfast buffet is our in-house granola, we make this in The Maples kitchen most weeks. As guests have often asked for The Maples Granola recipe we thought that we’d share it:
75ml Maple Syrup
67g light brown sugar
2 dessert spoons vanilla extract
1/2 teaspoon salt
1 teaspoon cinnamon
112ml vegetable oil
250g porage oats
3 table spoons pumpkin seeds(hulled)
2 dessert spoons sunflower seeds
110g chopped almonds
110g chopped walnuts
320g dried fruit, chopped
First of all pre-heat the oven to 160C fan and line a rimmed baking sheet with parchment paper.
In a large bowl, combine the maple syrup, brown sugar, vanilla extract, salt and cinnamon.
Whisk in the oil. Fold in the oats, pumpkin seeds, sunflower seeds, almonds and walnuts. Keep folding until all the dry ingredients are thoroughly coated.
Transfer the granola mixture to the prepared baking sheet and spread across the sheet in an even layer. Press the granola down firmly until it is compact; a large metal spoon is the best tool for the job!
Bake in the oven until lightly browned, 40 to 45 minutes (depending on your oven). Halfway through cooking rotate the baking tray to make certain of an even bake.
Remove granola from the oven and cook on a wire rack to room temperature, about 1 hour. Invariably I’m baking this in the evening, so I leave it covered to cool down over night.
Finally, break the cooked granola into pieces, stir in the dried fruit and store your airtight container of choice. Alternatively, granola is freezable, if you choose to portion out your granola.
This versatile breakfast dish can be eaten in a number of ways. Some guests mix it with fresh fruit and natural yogurt, whilst others have it with corn flakes and milk. Whichever way you choose to eat it, the shelf life is two weeks, but we find that it is usually long gone before then!