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Autumn Spiced Granola

This granola is made by mixing oats with warm spices such as nutmeg, ginger, coriander, and orange zest, then baking it until golden and crispy. The finished mixture has a crunchy texture with aromatic notes of toasted spices and maple syrup, often clustered in gentle clumps. It serves as a flavorful, hearty breakfast or topping that captures the cozy essence of fall.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups rolled oats use gluten-free if desired
  • 1/2 cup maple syrup pure maple syrup for sweetness and gloss
  • 1/4 cup olive oil or coconut oil for richness
  • 1 tsp ground nutmeg adds warmth and depth
  • 1 tsp ground ginger for a spicy kick
  • 1/2 tsp ground coriander adds a citrusy note
  • 1 tsp orange zest freshly grated
  • 1/2 cup mixed nuts chopped, optional

Equipment

  • Baking sheet
  • Parchment paper

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. In a large mixing bowl, combine the rolled oats, ground nutmeg, ginger, coriander, and orange zest, stirring well to distribute the spices evenly.
  3. In a small saucepan, warm the maple syrup and olive oil over low heat just until the mixture is smooth and slightly bubbling, releasing a sweet aroma.
  4. Pour the warm syrup mixture over the dry oats and spices, stirring thoroughly to coat every oat and spice evenly.
  5. Spread the coated oat mixture evenly onto the prepared baking sheet, pressing down gently to form an even layer and promote crunch.
  6. Bake in the oven for about 20 minutes, stirring once halfway through, until the granola turns golden brown and fragrant.
  7. Remove the baking sheet from the oven and immediately sprinkle the chopped nuts over the hot granola for added texture and flavor.
  8. Allow the granola to cool completely on the baking sheet; as it cools, it will crisp up further, forming clusters and a crunchy texture.
  9. Once cooled, transfer the granola to an airtight container, storing at room temperature for up to two weeks.
  10. Scoop the granola into bowls or sprinkle it over yogurt or milk for a wholesome, autumn-inspired breakfast celebration.

Notes

For a nut-free version, omit the nuts or substitute with seeds like pumpkin or sunflower seeds. Feel free to add dried fruit after cooling for extra sweetness and chew.