Photo: Erik Putz
This granola is made with love and other tasty ingredients, too!
6 cups large-flake oats
2 cups chopped pecans, or walnuts
1 cup shredded unsweetened coconut
1 cup pepitas
2 tsp cinnamon
1 tsp salt
1/2 cup canola oil
1/2 cup maple syrup, or honey
2 tsp vanilla
1 1/2 cups dried fruit, (cranberries, cherries or raisins)
Preheat oven to 325F. Line 2 large rimmed baking sheets with parchment.
Combine oats with pecans, coconut and pepitas in a large bowl. Sprinkle with cinnamon and salt. Stir oil, maple syrup and vanilla in a small bowl, then stir into oat mixture until well coated. Divide mixture between baking sheets and spread out evenly.
Bake in top and bottom thirds of oven, stirring every 12 min and switching sheets halfway through, until light brown and toasted, 30 to 35 min. Transfer to a rack and let stand until cool. Toss with dried fruit. Granola keeps well in an airtight container at room temperature for up to 2 weeks.
Protein 3g, Carbohydrates 14g, Fat 8g, Fibre 2g, Sodium 47mg.
Originally published in the Today’s Parent November/December 2018 issue. Photo by Erik Putz.