Salted Maple Walnut Granola

This salted maple walnut granola is perfect for gift giving and holiday brunch buffets. Pair it with a jar of homemade jam for your favorite people.

Every year, I try to make something to supplement the holiday gifts of jam that I give to my friends, family and neighbors. Sometimes I make shortbread cookies. Other times, I roll out cracker dough and use a wavy pie cutter to slice them into diamond shapes. Occasionally, I work up a giant batch of my dad’s pancake mix and package it in ziptop bags the way he always did when I was a kid.

This year, I made a giant batch of spiced and salted granola to pair up with the jams and fruit butters I’m sharing this year. Made with walnuts because I bought a giant bag at Costco (so many of my recipe development choices are spurred by what I happened to have in excess), it is nutty, crunchy, and perfect for topping bowls of yogurt and preserves.

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Salted Maple Walnut Granola

Author: Marisa McClellan

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Ingredients

• 9 cups old fashioned rolled oats
• 3 1/2 cups walnut
• 3/4 cup neutral oil
• 1 cup maple syrup
• 1/2 cup packed brown sugar
• 1 tablespoon kosher salt
• 1 tablespoon cinnamon
• 2 teaspoons grated nutmeg
• 2 teaspoons ground ginger
• 1 teaspoon ground cardamom

Instructions

• Preheat the oven to 300 degrees F. Line two rimmed baking sheets with parchment paper.
• In a large bowl, combine the oats and walnuts. Measure the oil into a 2-cup measuring cup, making sure to swirl it around the walls of the cup before pouring the oil over the oats and nuts.
• Using the same measuring cup, combine the maple syrup, brown sugar, salt, cinnamon, nutmeg, ginger, and cardamom. Whisk until the sugar has mostly dissolved into the syrup, and the spices are well-incorporated.
• Pour the syrup slurry over the oats and nuts and stir until well-coats.
• Divide the oat and nut mixture between the two prepared pans and arrange the nascent granola into an even layer. Use the back of your spatula to press the oats and nuts down a little. This will help the formation of clusters upon cooling.
• Bake the trays for 40-45 minutes, taking care to switch their positions in the oven at least once.
• When the granola has taken on a golden hue, it is done. Remove the pans from the oven and let the granola cool completed before touching it.
• Once the trays are cool enough to handle, grasp the edges of the parchment paper to gently break the granola into fat clusters.
• Store in air-tight bags, containers or jars.

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