Edible Blue Ridge Winter 2022

Recipe by Christina Nifong, Roanoke MAPLE NUT GRANOLA Makes 7 cups Directions:

Ingredients: 4 cups rolled oats 1 cup raw, unsalted nuts of your

1. Heat oven to 325°F. Spread parchment paper on two standard- sized cookie sheets. 2. In a large bowl, stir together oats, nuts, seeds, coconut, sugar, cinnamon, and salt. 3. In a separate bowl, whisk maple syrup and oil. Make a well in the dry ingredients and pour in the syrup 4. Spread granola evenly across two pans. Bake for 25 minutes in the center rack of the oven, stirring once after 10 minutes. 5. Remove from the oven once granola is a toasty brown color. Let cool on pans for 10 minutes. Granola will gain its crunch as it cools. 6. Pour into a large glass canister or other airtight container for storage. mixture all at once. Stir until everything is well-coated.

choice (good options: sliced almonds, walnut pieces, chopped cashews or chopped pecans) 1 cup of a second kind of raw, unsalted nuts; you’ll want two for variety 1/2 cup raw, unsalted seeds (good options: sunflower seeds, sesame seeds or a grain like quinoa) 1/2 cup unsweetened, shredded coconut 1/4 cup coconut sugar (or brown sugar) 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1/2 cup high-quality maple syrup 4 tablespoons coconut oil (can use canola oil or sunflower oil if you prefer) 1/2-3/4 cup dried fruit of your choice (cranberries, pineapple, bananas, raisins and cherries are all tasty in this recipe)