It’s maple time! When I was in college my friends and I went to the Whitetop Mountain Maple Festival. It was always held the last Saturday in March, and I think we were more excited about the pancake breakfast than anything else, to be honest.
The pancakes were topped with the most delicious genuine maple syrup I’d ever tasted. There were maple tapping tours in the forest, or you could see how syrup was processed in the Sugar House. But mostly I just remember that huge stack of pancakes drizzled with lots of maple syrup!
I don’t have a pancake recipe to share with you today, but I do have a delicious recipe for granola. It’s so easy to make you’re going to want to get in your kitchen and bake up a batch this weekend!
The maple syrup in this granola recipe adds just the right amount of sweetness – not too much. The chunks of granola are nice and crunchy. It’s perfect! In fact, I think I may be addicted. :)
What’s your favorite food to eat with maple syrup?
Have a great weekend!
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Low-Fat Granola Bars with Bananas, Cranberries, and Pecans
Tasty Granola Bites
- 3 cups old-fashioned rolled oats
- 1 cup unsweetened shredded coconut
- 1 cup walnuts, coarsely chopped
- 1/4 cup toasted wheat germ
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 cup pure maple syrup
- 1/4 teaspoon ground cinnamon
- 1 large egg white
- 1 1/2 cups dried cherries or other dried fruit (I used cranberries)
- Preheat oven to 300 degrees. In a large bowl, combine all ingredients except for egg white and dried fruit. Toss until thoroughly combined. Whisk egg white until frothy and stir into granola. Spread mixture onto a parchment lined baking sheet. Bake for 50 minutes, carefully turning over the granola halfway through baking. Granola should be evenly browned and feel dry when you touch it. Remove pan from oven and place on a cooling rack. Once the granola is completely cool, break it up into pieces and stir in dried fruit.