Having a container of homemade granola around the house is always a good thing. Whether you like to sprinkle it on top of yogurt, put some on your Cheerios for an extra crunch, or eat it out of hand, it never lasts too long. I made a double batch today, planning to give some to the in-laws when I see them on Christmas. I hope it lasts that long!
Maple-Pecan Granola Makes 4 cups
2 cups old-fashioned or regular (not quick) oats 1/2 cup pecan pieces 1/2 cup pure maple syrup 1/4 cup packed light brown sugar 2 T. canola oil pinch of salt pinch of cinnamon 1/2 cup dried fruit (cranberries, raisins, apricots... whatever you like) 2 T. flaked coconut (optional) 2 T. sunflower seeds (optional)
Preheat oven to 300 degrees. Line a large rimmed baking sheet with parchment paper.
Mix the oats, pecans, maple syrup, brown sugar, oil, salt and cinnamon in a large bowl, stirring with a rubber spatula until combined. Pour mixture out onto prepared baking sheet.
Bake for 35 - 40 minutes, stirring every 10 minutes or so. Keep a very close eye on this during the last few minutes; it can burn very quickly. It's done when the nuts and oats are deep brown but not burnt. Let cool completely. Stir in dried fruit, coconut and sunflower seeds.