Maple Goodness

By Hannah Hassler

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I think March is my honest to goodness favorite month of the whole year. There’s something so hopeful about the sunshine, the ever-warming days, as well as the noticeably lighter nights.  Even in the midst of this record breaking cold, I’m still on the upswing and basking in the bounty that Vermont has to offer this time of year.  Last weekend, my family and I went to a Maple Open House – this is a somewhat new tradition for us (since we no longer boil our own sap) to visit with farmers and hobby maple sugar producers who open up their sugar houses for visitors to pour in, sample just boiled syrup, and purchase a gallon or two hot off the press.  I bought a pint from our friends the McBride’s in Westford and decided to get to work on using it in some recipes.  Of course, I had it on my Sunday morning waffles, but I decided to take a stab at incorporating it into granola.  So here’s my take and feel free to substitute in whatever nuts or dried fruits you have on hand. After making it, I realized that it would be better to wait to add the raisins after baking. It would also be really good with dried apricots.  Enjoy this over yogurt and paired with your morning cup of coffee! Mine is always Green Mountain Coffee® Mocha Nut Fudge brewed in my Keurig® brewer

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Ingredients:

3 Cups old-fashioned oats

¼ Cup chopped pecans

¼ Cup chopped almonds

¼ Sesame seeds

¼ Teaspoon coarse sea salt

5 Tablespoons Vermont Maple Syrup

4 Teaspoons vegetable oil

½ Teaspoon vanilla

½ Cup raisins

Directions:

Preheat oven to 325 degrees. In a large bowl combine all ingredients, minus the raisins.  Spread on a rimmed baking sheet with lined with parchment paper. Bake until golden brown, about 27 minutes, but watch it carefully. About ½ way through baking, rotate the sheet. Once cool, toss in raisins.  Serve over yogurt, fromage blanc or eat plain and enjoy!

 

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