Yield: Yields 11 to 12 cups.
Stored in an airtight container, this granola keeps well for a week (after that, it loses some crunch and the dates begin to harden).
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This is our favorite granola-- the crunchy clusters make it as good for snacking out of hand as other uses, and it has a strong, highly aromatic maple flavor. I do tend to vary it a little-- I always add some maple extract and ground vanilla, substitute roasted walnut oil for the canola, and and use a mix of multigrain flakes instead of all oats. My favorite version uses plain puffed brown rice and millet which make the large clusters a little lighter and less hard to bite. On the downside, this recipe is definitely expensive with all that maple, and quite prone to burning -- watch it like a hawk, especially at the end of its time.
This is one of the best granolas I have ever made...JUST DON'T BURN IT! I used a grade "B" maple syrup. It's better for cooking and has a deeper flavor. Plus, I added some dried apricots and toasted coconut.
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