Ingredients
- cooking spray
- 1 ½ cups maple syrup
- 1 ½ tablespoons vanilla extract
- 1 ½ tablespoons ground cinnamon
- 1 tablespoon rose water (Optional)
- ¾ teaspoon salt
- 4 cups rolled oats
- 1 cup puffed rice cereal
- 1 cup unsweetened coconut flakes
- ½ cup chopped cashews
- ½ cup raisins
- ½ cup dried blueberries
- ¼ cup chopped pecans
- ¼ cup chopped almonds
- ½ cup sweetened dried cranberries
- ½ cup packed brown sugar
Why This Recipe Stands Out
Tips For Perfect Results
- Use a low oven temperature to prevent burning and ensure even baking.
- Stir the granola halfway through baking to keep it from clumping too much.
Directions
Lightly heat your oven to 325°F (165°C). Line two baking sheets with non-stick foil or give them a quick spray with cooking spray. In a bowl, whisk together the maple syrup, vanilla, cinnamon, rose water, and a pinch of salt until everything’s well combined. In a separate big bowl, mix the oats, rice cereal, coconut, cashews, raisins, dried blueberries, pecans, almonds, dried cranberries, and brown sugar. Pour the maple syrup mixture over the dry ingredients and stir everything until it’s evenly coated. Spread the mixture out on the prepared baking sheets in an even layer. Pop them in the oven and bake for 20 minutes, then give it a good stir. Keep baking for another 15 to 25 minutes, stirring occasionally, until the granola is golden and a bit crispy. Let it cool completely on the baking sheets—that usually takes about an hour. Once cooled, store your granola in an airtight container to keep it fresh.
