I love cooking big meals when we have company, but after a few days (and many, many dirty dishes), I need a break so it's nice to have a big batch of granola in the pantry. This one features dried cherries and sliced almonds, but you can easily switch up the fruit and nuts. It keeps well too so feel free to make it far in advance.
In a large mixing bowl, combine with oats, almonds, coconut, and sunflower seeds. You can add the dried fruit now if it's plump - otherwise, hold off until a bit later.
In a medium mixing bowl, whisk together the pure maple syrup, brown sugar, oil, vanilla, and salt.
Pour the maple syrup mixture over the oat mixture and stir well.
Stir until all the dry ingredients are coated.
Pour the mixture into a large roasting pan and bake in a preheated 250F oven.
Bake for 1 hour, stirring every 20 minutes. Remove from oven and stir in the dried fruit if you haven't already. Cool completely before transferring to an airtight container for up to a month.
Items used to make this recipe:
Coconut Almond Granola
makes 8 servings
3 cups old fashioned rolled oats
1 cup sliced or slivered almonds
7 ounces sweetened flaked coconut
1/3 cup shelled sunflower seeds
6 tablespoons pure maple syrup
6 tablespoons packed dark brown sugar
1/4 cup neutrally flavored oil (canola, safflower, grapeseed, etc)
2 tablespoons warm water
1/2 teaspoon pure vanilla extract
1/2 teaspoon fine salt
1 cup raisins, craisins, dried cherries, or other dried fruit (make sure they taste good)
Preheat oven to 250F and spray a large baking dish with nonstick spray.
In a large bowl, combine the oats, almonds, coconut, and sunflower seeds; set aside. Note: if your dried fruit is very plump, you can add it now, otherwise wait until step 5.
In a medium bowl, whisk together the maple syrup, dark brown sugar, oil, water, vanilla, and salt; pour over oat mixture and stir well until completely coated.
Pour mix into prepared baking dish and bake in the center of the preheated oven for 1 hour, stirring every 20 minutes.
Remove from oven; stir in the raisins and allow to cool completely before transferring to an airtight container for up to a month. Recipe may be doubled.