It’s granola season–and with the thermometer making its slow trek downward, this maple nut version from Eating Well magazine is sounding right on target. Make a batch to have on hand for out-of-town guests, to use as hostess gifts, or, as I plan to do, to have for breakfast every morning. It’s easy to customize this mix with the addition of other nuts or dried fruits, and it can be stored in an airtight container for up to two weeks.
5 cups old-fashioned rolled oats
1 cup unsweetened coconut chips, (see note) or flakes
1/2 cup sliced almonds
1/2 cup coarsely chopped pecans
1/2 cup light brown sugar
1/3 cup unsalted pumpkin seeds
1/3 cup unsalted sunflower seeds
1/2 cup pure maple syrup
1/2 cup water
1/4 cup light vegetable oil
1/2 cup dried cranberries
1/2 cup raisins
1. Preheat oven to 275 F.
2. Combine oats, coconut, almonds, pecans, brown sugar, pumpkin seeds and sunflower seeds in a large bowl. Combine syrup, water and oil in a medium bowl or large measuring cup and pour over the oat mixture; stir until well combined.
3. Spread the mixture into a large (12-by-15-inch) roasting pan or large rimmed baking sheet.
4. Bake for 45 minutes. Remove from the oven, stir, and continue baking until golden brown and beginning to crisp, about 45 minutes more. Stir in cranberries and raisins. Let cool completely before storing.
Ingredient note: Large thin flakes of dried coconut called coconut chips make attractive garnishes. Find them in the produce section of large supermarkets or at melissas.com.
Makes 20 servings.
Nutrition per 1/2-cup serving: 255 calories; 12 g fat (3 g saturated fat, 4g mono unsaturated fat); 0 mg cholesterol; 32 g carbohydrates; 6 g protein; 4 g fiber; 15 mg sodium; 92 mg potassium.
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