Rita is my mother, and I love her granola recipe. It reminds me of toasted muesli with a cinnamon, maple, coconut flavor. You can vary the combinations of nuts, seeds and dried fruits.
The pictured version has cashews, pistachios, almonds, pumpkin seeds, apricots and raisins. I like to serve the granola over plain yogurt, kefir, or with almond milk and top with fresh seasonal fruit. The granola will keep in an airtight container for several weeks. If longer storage is desired, place it in an airtight freezer bag for several months.
Servings: about 5 cups
- 2 cups rolled oats
- 1 heaping cup of chopped nuts (walnuts, hazelnuts, almonds, pecans, brazil nuts)
- 1/4 cup seeds (sunflower seeds, pumpkin seeds)
- 3/4 cup unsweetened shredded coconut
- 1 teaspoon ground cinnamon
- 3 tablespoons maple syrup
- 3 tablespoons coconut oil
- 1 1/2 cups dried fruit (raisins, cranberries, golden raisins, cranberries, chopped apricots)
- Preheat oven to 350°F.
- Combine oats, nuts, seeds, coconut and cinnamon in a large bowl.
- Combine maple syrup and coconut oil in a small bowl.
- Pour the coconut oil mixture over the oat mixture and stir to combine.
- Spread the mixture evenly on a sheet pan that has been covered with parchment paper.
- Place pan on a rack in the middle of the oven and allow to bake for about 15-20 minutes; stiring every 5 minutes to ensure even browning, making sure to spread the mixture out to the entire surface of the pan with each stir.
- When the granola is fragrant and golden brown, remove from the oven and stir in the dried fruit.
- Enjoy immediately while warm or allow granola to cool before storing in an airtight container.