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Mucho Gusto

Lauren’s Maple Granola

This is the tenth installment in Mucho Gusto, a recipe initiative by and for students to help connect us through food in times of isolation. If you’ve got a recipe you think would make a great addition, reach out to us!

Make if you have: Rolled oats, almonds, maple syrup 

Baking your own granola will make the entire kitchen smell incredible, not to mention opting for homemade over store-bought granola will save an item on your shopping list the next time you venture out for groceries. Maple syrup pairs with brown sugar for a warm and just subtly sweet flavor, one that pairs well with yogurt, milk, smoothies… or stands alone.

3 cups rolled oats

¼ cup chia seeds

¼ cup flax seeds

½ cup sliced almonds

1 tablespoon dark brown sugar

1 teaspoon almond extract

½ cup maple syrup

1 teaspoon cinnamon

1 teaspoon nutmeg

To begin, preheat your oven to 300 degrees Fahrenheit. Once it reaches temperature, scatter your almonds over a baking sheet lined with parchment. Place them in the oven to toast; this should take about 15 minutes.

In the meantime, combine oats, chia and flax seeds, cinnamon, and nutmeg. Stir until combined. Next, microwave the maple syrup for 30 seconds, and then mix the brown sugar into the syrup until fully dissolved. Add almond extract.

When the almonds are done, add them to the dry ingredients and mix. Then pour the syrup mixture over the dry ingredients, fully coating all of the oats. Spread the mixture evenly over a baking sheet lined with parchment. Bake until lightly browned on top, for about 25-27 minutes. Let cool before breaking into smaller pieces, and store in an airtight container for up to two weeks. Enjoy!

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