March may not be the prettiest month in Vermont, but it sure is the sweetest!

Abbott’s Glen naturist Inn has been cooking with maple syrup since the inn opened in 2004. I have several cookbooks that I call favorites and many have a maple theme. Given that we also make our own syrup here every March, we have a plentiful larder of sweet golden syrup to adorn pancakes, sweeten up a salsa, give sauce a glazey sweetness & making a wicked batch of maple walnut granola. Granola is always part of our country continental breakfasts. Many of our guests were asking for the recipe so here it is. If you are not into making a batch for yourself, stop by our inn gift shoppe & pick up a bag.

Maple Nut Granola

1/4 cup vegetable oil

1/2 cup maple syrup

3 Tbsp of brown sugar

1 tsp cinnamon

1/2 tsp salt

3 cups old fashioned oats

1 cup chopped walnuts & sliced almonds

1 cup coconut, sweet or unsweetened

1 cup sunflower seeds

1/2  cup sesame seeds

1/4 cup wheat germ

1/4 cup bran flakes

Preheat oven to 350. Line a 15 x 10 inch rimmed cookie sheet with parchment paper.  In a small saucepan heat oil, syrup, sugar, cinnamon and salt.

In a large bowl, mix together oats, nuts, seeds, coconut, wheat germ & bran flakes. Feel free to add some 1/4 cup  flax meal for added nutritional benefits. Pour the syrup mixture over the oat mixture & stir to blend. Spread the granola evenly in the prepared pan. Bake 15 ~ 20 minutes until deep golden brown.

Reduce the oven temperature to 300. Gently turn the granola with a spatula, trying not to break up clumps. Continue cooking until the granola is brown & not sticky to the touch.

Add 2 cups of dried fruit in whatever proportion you like. Our favorite is craisins, currants, chopped dates & apricots.