Make this nutritious mixture of oats, fruit, nuts and seeds on your day off and you’ll have 12 delicious breakfast servings or snacks you can pack for work or school in a bag. Purchase large-flake rolled-oats, not the smaller-flaked, quick-cooking kind.
Ingredients
- 3 cups (750 ml) large-flake rolled oats
- ¼ cup (60 ml) dried cranberries
- ¼ cup (60 ml) raisins or currants
- ¼ cup (60 ml) slivered almonds
- ¼ cup (60 ml) sunflower seeds
- ¼ cup (60 ml) pecan halves, coarsely chopped
- ¼ cup (60 ml) pumpkin seeds
- ¼ cup (60 ml) unsweetened coconut flakes
- 12 dried apricots, sliced
- ½ tsp (2 ml) ground cinnamon
- ½ cup (125 ml) maple syrup
- ¼ cup (60 ml) vegetable oil
How to Make It
- Preheat the oven to 325°F (160°C). Line an 11- × 17-inch (28 × 43 cm) or similar-sized baking sheet with parchment paper. Place the oats, cranberries, raisins or currants, almonds, sunflower seeds, pecans, pumpkin seeds, coconut, apricots and cinnamon in a large bowl and toss to combine.
- Combine the maple syrup and oil in a small pot. Set over medium heat until warm, but not hot. Pour into the bowl with the dry ingredients and stir well. Spread the mixture on the prepared baking sheet. Bake for 25 to 30 minutes, stirring 2 or 3 times, until the oats and other ingredients are lightly toasted. Cool on a rack to room temperature.
- Transfer to an airtight container and store at cool room temperature for up to 3 weeks.
- To serve, scoop ½ cup (125 ml) of the granola into a bowl and top with milk, soy beverage or yogurt.
