Maple Granola

Created 01 Nov 2012 20:52, Updated 06 Feb 2014 22:01

Maple Granola

From King Arthur Flour Whole Grain Baking

(Note: back in the day when I made granola, and it's been a while, this was our go-to recipe. So delicious, and so much less sugary sweet than anything we found in the stores. As with all granolas, this one is very forgiving about what you put into it, as long as the ratios are about right.]

7 c rolled oats
1 c flaked coconut
1 c wheat germ
1 c almonds, sliced or broken
1 c pecans or walnuts, chopped
1 c sunflower seeds, raw or toasted
1/2 tsp salt
1 c maple syrup
3/4 c vegetable oil
1 T vanilla
1 c golden raisins
1 c dried cranberries
1 c dried apricots, chopped

Preheat oven to 250 degrees.

Combine oats, coconut, wheat germ, almonds, pecans, sunflower seeds, and salt in a large bowl.

Whisk together maple syrup, vegetable oil, and vanilla in a small bowl until well combined.

Pour the syrup mixture over the oat mixture, and stir until the oats and nuts are coated. This is best done with the hands. Pour onto two large baking sheets sprayed lightly with nonstick spray or lined with parchment paper.

Bake for 2 hours, stirring after an hour. Let cool completely before mixing in fruit.

Store in airtight container.

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