From the kitchen of One Perfect Bite...I usually don't keep granola in the pantry, but I do make it when we have house guests and during Lent when it helps the Silver Fox keep his sugar cravings in check. This very simple version is easy to make and while it is high in calories, portion control and will power help keep love handles under control and make it possible for me to keep it on hand. This recipe was developed by Sara Quessenberry who co-authored The Good Neighbor Cookbook while living on the 46th floor of a high-rise in New York City. While that irony always makes me smile, her recipes are spot on and I'm really comfortable in recommending her book and the recipes she developed while working at Real Simple magazine to you. The great advantage to making your own granola is that you can control what goes into it. I like this version because it uses maple syrup rather than sugar to sweeten the oat and nut mixture. I think you'll like it, too. It will keep for up to a month if stored in an air-tight container. Here's how it is made.
Homemade Granola ...from the kitchen of One Perfect Bite inspired by Sara Quessenberry
4 cups old-fashioned rolled oats
1 cup sliced almonds
1/2 cup shredded coconut (preferably unsweetened)
1/4 cup shelled sunflower seeds
1/2 cup pure maple syrup
2 tablespoons canola oil
1/2 teaspoon kosher salt
1 cup dried fruit (such as cherries, cranberries, raisins, or currants)
Heat oven to 350 degrees F. Toss oats, almonds, coconut, and sunflower seeds together with maple syrup, oil, and salt on a rimmed baking Sheet. Bake, tossing once, until golden and crisp, 25 to 30 minutes. Add the dried fruit and toss to combine. Let cool. Yield: 6 cups.
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