I daresay it’s high time for another granola recipe. My cupboard has been woefully bare of granola for weeks, but after multiple batches of Double Coconut Granola, I was ready for something different. Luckily, it’s easy to vary a granola recipe with assured success. Once you’ve figured out how much sweetener and fat you like in the mix, you can substitute to your heart’s content.

After a rummage in the pantry yielded some walnut baking pieces and pure maple syrup, I knew I would have a winner on my hands. A simple mix of oats and walnuts gets a delicious coating of maple syrup and vanilla, resulting in a not-too-sweet granola that you can’t stop munching. It makes two quart jars full of granola, plenty for sharing.

Maple Walnut Granola

makes about sixteen 1/2-cup servings

6 C. rolled oats
1 2/3 C. chopped walnuts
1/2 C. maple syrup
1/3 C. canola oil
1 Tbsp. vanilla
1 Tsp. kosher salt

1. Preheat oven to 300F. Line a baking sheet with parchment paper.

2. Put the oats and walnut pieces in a large mixing bowl.

3. In a small (1-quart) saucepan, heat the maple syrup, canola oil, vanilla and salt over medium heat.

4. When the mixture just begins to simmer, remove from heat and pour over the oats and walnuts. Stir to coat evenly.

5. Spread the granola evenly onto the parchment-lined baking sheet. Bake for 40 minutes, stirring every 10 minutes to ensure even toasting.