Granola

 

I love granola...homemade granola, that is.  This is my go-to recipe from Fresh Every Day

by Sarah Foster.  It has toasted oats, coconut and almonds.  Then it gets maple syrup, honey, and oil. 

 

 

And finally, dried cranberries and dried apricots are added.

 

I like it best with cold milk.  Yogurt is good too.  I have been known to just eat a handful.

 

Foster's Homemade Granola

from Fresh Every Day: More Great Recipes From Foster's Market

 

Makes about 6 cups

 

2 cups old-fashioned rolled oats

1 cup shredded sweetened coconut

1 cup sliced almonds

1 t. kosher or sea salt

1/4 cup canola or safflower oil, plus more for greasing the pan

3/4 cup maple syrup

1/4 cup honey

1/2 cup dried cherries or cranberries

1/2 cup dried apricots, chopped

 

Preheat the oven to 275 degrees F.

 

Spread the oats, coconut, and almonds on a large baking sheet with sides.  Sprinkle with salt and bake for 12 to 15 minutes, stirring occasionally, until the ingredients are lightly toasted but not yet golden.  Transfer the ingredients to a large bowl.

 

Increase the oven temperature to 350 degrees F.  Lightly grease the baking sheet with oil or spray with vegetable oil spray.

 

Stir the maple syrup, oil, and honey together in a small bowl, pour over the oats, nuts, and coconut, and toss to coat evenly.  Spread the granola onto the prepared baking sheet and bake for 25 to 30 minutes, until the granola is just crispy and golden brown, stirring several times while baking.  Let the granola cool completely on the baking sheet, breaking up any large clumps while it is still warm.

 

When the granola has cooled completely, add the cherries and dried apricots and toss to mix.  In an airtight container, this will keep at room temperature for up to 2 weeks.