Ideally, all of the whole grains we eat would be soaked to reduce anti-nutrients such as phytic acid (which are present in all whole grains, and block absorption of minerals such as calcium and magnesium). However, rather than aiming for dietary perfection as I was for years (and ending up stressed and overworked), I am at the place in our real food journey where we are finding balance and a diet that we can maintain for the long-term. This granola is not soaked, so I consider it to be a compromise food, which means that we enjoy it, but don't overdo it.
Maple Brown Sugar Granola (inspired by Bear Mountain Lodge Granola)
- 7 cups extra-thick rolled oats
- 1 cup real maple syrup
- 1/2 cup sucanat
- 1/2 tsp fine-ground celtic sea salt
- 3/4 cup (1&1/2 sticks) butter, melted (preferably from grassfed cows)
- Preheat the oven to 300 degrees F.
- In a large bowl, combine the oats, salt, maple syrup, and sucanat. Mix to combine.
- Add the butter and mix until well-combined.
- Line two large baking sheets with parchment paper or silicone mats. (I love to use my Exopat silicone mats for this recipe.)
- Divide and spread the granola evenly on the two sheet pans.
- Bake at 300 degrees F for 30 minutes, then turn/stir the granola.
- Reduce the heat to 275 degrees F. Bake for another 15 minutes and turn/stir the granola. The granola will be done when it is lightly golden brown. If necessary, cook for an additional 15 minutes at 275 degrees F.
- Remove from oven and cool.
- Store in airtight containers. I like to store it in the fridge so there is no rush to consume it quickly, but it will easily store for a couple weeks at room temperature.
- This granola is great as a breakfast cereal or, my favorite, sprinkled over plain whole milk yogurt and topped with dried blueberries. Yum!