Vermont Maple Syrup Gingerbread Granola
March is here, which means spring is almost in the air—and in Vermont, that air is filled with the sweet scent of maple syrup in the making. Across the state, maple trees are getting their annual tap-tap-tap, releasing liquid gold (okay, technically, it’s sap, but let’s be honest, it’s magical). And fun fact: real maple syrup isn’t just delicious—it’s plant-based, packed with antioxidants, and loaded with minerals like manganese, zinc, calcium, and iron.
To celebrate sugaring season, this week’s Sunday Supper features a homemade Gingerbread Maple Syrup Granola recipe from our friends at Butternut Mountain Farm , a proud member of the Vermont Maple Sugar Makers’ Association. And if you happen to be in Vermont this weekend (March 22-23), you can experience the magic firsthand at the Maple Open House Weekend , where over 100 sugarhouses will be welcoming visitors for maple-filled fun, tasty treats, and hands-on experiences.
So, whether you're road-tripping for syrup or just enjoying a cozy morning at home, let’s welcome spring with a crunchy, maple-kissed bite of homemade granola.
Recipe and photo courtesy of Butternut Mountain Farm .
Ingredients for pie filling:
- 3 cups of old-fashioned rolled oats
- 1 cup pepitas (pumpkin seeds) or almonds
- 1 tsp. ground cinnamon (grated fresh from a FinaPod GT)
- 1 tsp. ground ginger
- 1/2 tsp. ground nutmeg (grated fresh from a FinaPod GT)
- 1/2 tsp. ground cloves (grated fresh from a FinaPod GT)
- 1/8 tsp. salt (ground in a FinaPod PRO Plus)
- 1/2 cup coconut oil
- 1/2 cup dark robust pure Vermont maple syrup (if you don't have dark, use what you have on hand!)
Directions:
1. Preheat the oven to 300F and line a baking sheet with parchment paper.
2. In a large bowl, mix the oats, pepitas or almonds, cinnamon, ginger, nutmeg, cloves and salt together.
3. In a small saucepan, melt the coconut oil. Once melted, stir in the maple syrup and remove from heat.
4. Pour the coconut-maple mix over the oats and stir to combine.
5. Transfer the granola to the baking sheet and spread it into an even layer. Bake for 25-30 minutes, stirring once halfway through, until aromatic.
6. Remove the granola from the oven and allow it to cool. Once cooled, break into bits and store in an airtight container. Enjoy over yogurt with fresh or roasted fruit!
About the Vermont Sugar Makers’ Association
Vermont maple syrup is a pure, single ingredient sweetener made by family producers throughout the state. Our maple producers create the best tasting syrup while stewarding thousands of acres of biodiverse forests, creating a tree to table sweetener that is sure to become a pantry staple in your home. Vermonters produce over half of the maple syrup in the United States, or around 3 million gallons a year, during the typical spring sugaring season of 4 to 6 weeks. Learn more about Vermont's maple producers, the process of creating maple syrup from tree sap, and find more recipes on our website at www.vermontmaple.org.
The Vermont Maple Sugar Makers' Association (VMSMA) is the oldest agricultural association in the U.S., dating back to 1893. VMSMA exists to serve as the collective voice of Vermont's maple producers, share best practices with our members, and share our love of maple with consumers.