August is here and it grabbed me happy. It must be that my children are growing.
After all their
pickiness to eat, they seam wiser to the point they ask for granola for breakfast and as a
snack. The best part is they ask for “mom’s granola.” Bingo!
The truth is I have
spent these last summer weeks trying to help them to discover and enjoy new flavors and
My mom did that to me and now is my turn. Amen.
Today's recipe is my
latest invention: rolled oats and chopped pecans with maple syrup, spices and
apricots and dried cranberries.
My Tomás Eugenio (9),
who likes to joke saying he’s a cereal killer, likes his granola with milk and honey. Andrés
Ignacio (11) likes it with sweet yogurt. I prefer mine it with low-fat yogurt.
Either way, it makes a
delicious breakfast and the perfect snack, such as the yogurt parfait in the
picture, I did it by adding layers of granola and yogurt and topping it with
some maple syrup.
Super crunchy! Love
Apricot, Cranberry, Pecan and Maple Syrup
Granola | Ingredients for 6 cups
2 tablespoons of vegetable
1 tablespoon of
1 ½ teaspoon of ground
½ teaspoon of ground
1 cup of dried
In a large bowl, place
the oats and the pecans and stir.
I a small bowl pour
the maple syrup, oil, vanilla, cinnamon and ginger and mix well.
Add the syrup to the
oats and combine until well incorporated.
Cover a baking sheet
with parchment paper and spread the oats.
Turn on the oven to
Bring the baking sheet to the oven and bake for 25-30 minutes, stirring every
6-7 minutes until the cereal is evenly browned.
Remove from oven and add
the dried let cool down completely.
Once cool, the granola
will be crispy and ready to be stored in a jar with a lid.
To print the recipe,
How do you like this
recipe? Ready to make it?
Etiquetas: breakfast, granola, oatmeal, snacks