Granola
 
Ingredients
  • 4 cups / 13 ounces / 268 grams whole, rolled oats
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 1½ cups nuts (such as pecans, walnuts and/or almonds)
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • 1½ to 2 cups dried fruit (apricots, dates, raisins, cranberries, cherries)
  • ½ cup / 4 ounces / 118 ml honey
  • ¾ cup / 6 ounces / 177 ml 100% maple syrup
  • (OK to reduce the amount to ½ cup / 4 ounces / 118 ml or less maple syrup but fruit may dry during baking)
  • ¼ cup / 2 fluid ounces / 59 ml neutral-flavored oil such as canola
Instructions
  1. Roughly chop nuts, if necessary.
  2. Mix oats, seeds, nuts, cinnamon and salt in a large bowl.
  3. Roughly chop dried fruits, if necessary.
  4. Heat honey, maple syrup and oil in a saucepan. Take care to not boil.
  5. Stir in dried fruits and let rest a few minutes until the fruit has softened.
  6. Add to oat mixture and coat everything.
  7. Line two jelly roll sheet pans (10 x 15 x 1 inch or 25.4 x 38 x 2.5 cm) or any pans roughly that size with parchment paper or non-stick liners. OK to use a half sheet pan (13 x 18 x 1 inch or 33 x 45.7 x 2.5 cm).
  8. Spread uncooked granola evenly on both pans.
  9. Press the entire mixture using the back of a non-stick spatula or wooden spoon. This will prevent the dried fruit from puffing up and drying out.
  10. Preheat the oven to 300° F / 150° C.
  11. Bake 30 to 45 minutes, stirring and pressing evenly into place every 15 minutes, until golden.
  12. Remove from oven.
  13. Press the mixture down into the pan and let sit until cold. Granola will firm up as it chills.
  14. Break into chunks.
  15. Store in an airtight container.
  16. Note: If adding less maple syrup, add dried, un-soaked fruit at the end of the baking time so they do not dry out. Large clumps will not form as the granola cools.
Recipe by Crawfish and Caramel | Amy Eber at http://crawfishandcaramel.com/granola/