A funny thing happens when you start a food blog: people want to send you their recipes. Far be it for us to keep our friends and family from making our job easier. Seriously? Sure, we’ll try out your absolute favourite recipe, give it a punny name, take some photos, and then tell the world about it. Why not?
Well, that’s exactly what we did with this latest recipe. Over a few drinks during a ladies’ night evening out, one of my wife’s friends asked her if she’d be interested in trying out a granola recipe. Of course, Mae was interested. So, a couple weeks later, she got her hands on the recipe and gave it a go.
Now this isn’t the first time we’ve published a granola recipe. Earlier this year we shared my wife’s Golden Granola recipe. That recipe and this recipe are very different. They have different cook times and different sweeteners and oils. Each granola produces a very different type of granola and taste. It was really interesting to see the differences and Mae thinks she’ll be able to take elements from both recipes and experiment to make something new someday.
So, what was the biggest difference between the previous granola we published and our friend’s Taylor-Made Granola? Well, this granola is baked lower and longer – almost three times longer. It also uses maple syrup as the primary sweetener. Is there any food more Canadian than maple syrup? Yeah, we couldn’t think of one either. This granola is light and crunchy, and can be easily adapted to suit tastes.
Here’s what you’ll need to make our friend’s, Taylor-Made Granola:
- 3 cups of rolled oats
- 1 cup slivered almonds
- 1 cup cashews, unsalted (if salted, simply omit salt in recipe below)
- ¾ cup shredded sweetened coconut
- ¼ cup + 2 tbsp brown sugar
- ¼ cup plus 2 tbsp maple syrup
- ¼ cup vegetable oil
- ¾ tsp salt
- 1 cup raisins (optional)
- Preheat oven to 250 degrees.
- Combine oats, nuts, coconut, raisins and sugar in a large bowl. Mix well.
- In a small bowl, mix together oil and maple syrup. Pour over dry ingredients and thoroughly combine.
- Evenly spread onto unprepared baking sheet.
- Bake for 1 hour.
- Remove from oven and allow to cool.
- Crumble and store in airtight containers.
Gregg & Mae