MAPLE FRUIT AND NUT GRANOLA

By TheresaJ

Considering the ordinariness of much of the commercial granola, and the very high price of something worthy of your breakfast time and its calories. Here’s a granola that’s not too sweet. In spite of the maple syrup, is chocked full of nuts and fruit and doesn’t have the bitty seeds and flakes that put a film on the top of the milk in the bowl. This is a granola worth 60s’ and 70s’ hype, but without the headband and tie-dye.

Ingredients

• 4 cups (1 L) large flake rolled oats
• 1 cup (250 ml) walnut halves, coarsely chopped
• 1 cup (250 ml) sliced almonds
• 1/3 cup (75 ml) green pumpkin seeds (pepitas) or unsalted sunflower seeds
• 3/4 cup (175 ml) medium or amber maple syrup
• 1/4 cup (50 ml) canola oil
• 1 tsp. (5 ml) ground cinnamon
• 1/4 tsp. (1 ml) salt, optional
• 1 cup (250 ml) packed dried apricots, slivered
• 1 cup (250 ml) chopped pitted Medjool or honey dates
• 1/2 cup (125 ml) dried sour cherries or cranberries

Details

Servings 9

Preparation

Step 1

Line large rimmed baking sheet with parchment paper, or butter lightly; set aside.

In a large bowl, combine oats, walnuts, almonds and pumpkin seeds. In separate bowl, whisk together syrup, oil, cinnamon and salt, if using. Drizzle over oat mixture; toss to coat the nuts and flakes thoroughly.

Spread evenly in prepared baking sheet. Bake in centre of preheated 300F. (150C.) oven, stirring every 15 minutes, until evenly golden brown, about 70 minutes.

Scrape into large clean bowl; stir in apricots, dates and cherries. Let cool. Store in airtight container.

(Make-ahead: Store at room temperature for up to 2 weeks, or freeze for up to 1 month.)

Yields about 9 cups (2.125 L).

MAPLE GRANOLA YOGURT PARFAIT: Layer with plain or vanilla yogurt and fruit – banana, peaches, strawberries, raspberries and blueberries are particularly good.

TIP: The beauty of granola is how you can change it up to suit your tastes, and what’s in your cupboard. Other choices are pecans, slivered almonds, hazelnuts, coconut, raisins, figs, dried blueberries and currants instead of the nuts and fruit in the recipe, even some barley flakes mixed in with the oats. Just make sure the alternatives add up to more or less the same amount.