Homestead Maple Granola

Good granola doesn't need much. Oats, a little oil, some heat, and something worth pouring over it. We use our Pure Vermont Maple Syrup — Amber Rich — because it sweetens without flattening. The result is crunchy, real, and genuinely hard to stop eating. Make a batch on Sunday and see how long it lasts.

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INGREDIENTS:

3 cups Old-fashioned rolled oats
1 cup Sugar Bob’s Maple Spiced Pecans (roughly chopped)
½ cup Pumpkin seeds or sunflower seeds
½ tsp Sea salt
½ tsp Cinnamon
½ cup Melted coconut oil or neutral oil
½ cup Sugar Bob’s Pure Vermont Maple Syrup (Amber Rich)
½ tsp Vanilla extract

INSTRUCTIONS:

Mix the dry: Preheat your oven to 300°F. In a large bowl, combine the oats, chopped Maple Spiced Pecans, seeds, salt, and cinnamon.
Whisk the wet: In a separate small bowl, whisk together the oil, Pure Vermont Maple Syrup, and vanilla until well combined.
Coat thoroughly: Pour the wet mixture over the dry ingredients. Stir until every oat is glistening—"Stir like you mean it," as Bob would say.
Bake low and slow: Spread the mixture in an even layer on a large parchment-lined baking sheet. Bake for 30–40 minutes, stirring halfway through, until golden brown.

The "Crunch" Secret: Let the granola cool completely in the pan before breaking it up. This ensures those chunky, crunchy clusters.

Pro Tip: For a savory-sweet "Flavor Curiosity" twist, add a tiny pinch of cracked black pepper to the mix. If you want a smoky morning start, swap half of the pure syrup for our Smoked Maple Syrup.

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