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Maple Cinnamon Granola

This recipe makes a lot, but it keeps almost indefinitely in a sealed container or plastic bag. This is a great topping for fresh fruit and yogurt. For breakfast, you may enjoy combining it with other cereals such as shredded wheat

Makes about 3 pounds

2 pounds rolled oats (not instant)
1 cup sunflower seeds
1 cup shredded coconut
1 tsp. ground cinnamon
3 Tbs. water
1/2 tsp. salt
1 cup maple syrup
1/2 cup vegetable oil
1 tsp. vanilla
2 cups raisins
2 cups salted peanuts

Preheat oven to 300° and lightly oil two jelly roll pans. In large bowl, mix oats, sunflower seeds, coconut and cinnamon. In a small saucepan, bring water to a boil and stir in salt to dissolve. Add maple syrup and oil and bring to a simmer.Remove from the heat, whisk in the vanilla, and immediately pour over the oat mixture in a stream, tossing the mixture so that everything moistens evenly.Divide the granola between the pans, spreading it out evenly. Roast for about 45 minutes, stirring after 15, 30 ands 38 minutes. Rotate the sheets so that everything cooks evenly. (Keep an eye on the granola and don't let it get too brown)

Cool the granola on the baking sheets. Then add the raisins and peanuts. Store in large plastic bags.

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Scott & Toni Rowe, Owners/Innkeepers
101 Folkestone Road Bryson City, NC 28713-7891

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