Pecan Maple Granola....with dark chocolate and dried cherries, or whatever you love. I got the recipe from the Earthbound Farms cookbook and tweaked it to my preference. I hope you'll do the same. This recipe is a staple in our household and I don't like running out of it. I've shared the recipe with friends who say they are still making it years later.
Maple-Pecan Almond Granola
Makes about 8 cups
4 ½ cups old-fashioned rolled oats (not instant)
2 1/4 cups sliced raw almonds, pecan pieces or any combination of raw, unsalted nuts you prefer
1 tablespoons ground cinnamon (add up to 2 Tbsp if you like; I think 1 is perfect)
1 ¼ cups pure maple syrup
1/3 cup canola oil
pinch of kosher salt, optional
options: chopped dark chocolate, dried cherries, raisins, etc.
Place rack in center of oven. Preheat to 325. On a large rimmed baking sheet, measure out and mix oats, nuts and cinnamon and stir with your hands, then add syrup and oil and stir with a spatula. Spread granola out and bake 25 minutes, stir, and continue baking until golden brown and dry, 15-20 minutes longer (I think it usually takes even longer, but you have to watch it at this stage). If opting for dried cherries or raisins, add them during last 5-10 minutes of baking and watch carefully. Remove from oven, sprinkle with a little kosher salt, stir with spatula to loosen granola from baking sheet and allow to cool completely. Add chocolate if using. Keeps well in freezer, and you don’t have to defrost. Just combine with milk, almond milk or yogurt and enjoy.