With Justin's newly discovered sensitivity to corn syrup (and honey, too!), we've been searching for new recipes to try. We love, love, love our Somerskogen Maple Syrup, and it also fits the bill for a lower fructose sweetener. Granola is a staple in our home-- on top of yogurt, in smoothies (yum!), just by itself in handfuls... and it seems silly to buy it in the grocery store when we already HAD all the ingredients at home!
Marotz Maple Syrup Granola
Preheat oven to 250 degrees F.
In a large bowl, combine the oats, nuts, seeds, coconut, and maple syrup
In a separate bowl, combine maple syrup, coconut oil (you may have to heat slightly if it's solid), and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Mix until evenly distributed.