Nutty maple granola

They serve an addictively yummy granola at Elixir Espresso in Sydney. It is crunchy, nutty, and not excessively sweet, and I've often wondered if I could make something similar. Well ... can't claim it is the same, but this recipe (adapted from one received from a friend) is well worth a try:

6 tablespoons (real) maple syrup
2 tablespoons butter
2 cups rustic rolled oats (i.e. not the quick-cooking variety)
2/3 cups nuts of your choice (almonds or hazel nuts work well)

Preheat oven to 180 degrees Celsius. Melt the maple syrup and butter together in a saucepan (but don't let it boil). Mix the oats and nuts together in a bowl. Combine all the ingredients, then spread out on a non-stick baking tray. Bake for 12 to15 minutes, stirring a couple of times.

This is far too decadent (read: sugary and buttery) for everyday use, but makes a wonderful weekend breakfast treat. Store in an airtight container once completely cooled.

Here's the version at Elixir!