Vermont honey and maple granola My granola game has evolved over the dozen-plus years since I realized how easy it was to make at home and how toasty delicious it made my house smell for such little work. I started with some tips graciously shared by the long-gone Village Cup in Jericho: use darker grade maple syrup for most assertive flavor; let cool completely on the baking sheet for optimal chunkiness. Then I moved forward with more insights from my friend, Tammy, who co-owned Green Mountain Granola: change up dried fruit with the seasons; granola freezes really well. I always used cinnamon in my granola. Then Phil Merrick of August First Bakery shared his recipe with me and spoke compellingly about keeping the recipe spice-free to let the pure oaty, nutty, honeyed goodness shine.