Take your granola game up a notch with our delicious recipe. It's the perfect balance of sweet and salty.
6 cups large-flake oats
2 cups pecan halves, (optional)
1/2 cup sunflower seeds
1/2 cup pepitas, (pumpkin seeds)
2 tsp ground cinnamon
1 tsp salt
1/2 cup olive oil
1/2 cup maple syrup
2 tsp vanilla
3/4 cup dried cranberries
3/4 cup chopped dried apricots
Position racks in top and bottom thirds of oven. Preheat to 325F. Line 2 large rimmed baking sheets with parchment.
Combine oats with pecan halves, sunflower seeds and pepitas in a very large bowl. Sprinkle with cinnamon and salt. In a small bowl, mix oil with maple syrup and vanilla, then stir into granola until well coated. Divide mixture between prepared sheets and spread out evenly.
Bake in top and bottom thirds of oven, stirring and switching sheets halfway through, until light brown and toasted, 30 to 35 min. Transfer to a rack to cool. Toss with cranberries and apricots. Granola keeps well in an airtight container at room temperature for up to 2 weeks.
Calories 284, Protein 6g, Carbohydrates 31g, Fat 16g, Fibre 4g, Sodium 109mg.
Add fruit, coconut, flaxseeds or even chocolate chips after baking.
Originally published in the Today’s Parent April 2016 issue. Photo by Roberto Caruso.
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