Maple Apricot Granola

Yield: Makes about 10 cups
Active time: 20 min Start to finish: 1 hr


    * 1/4 cup flaxseeds (1 1/4 oz)
    * 6 cups old-fashioned oats (18 oz)
    * 2 cups sliced almonds (8 oz)
    * 1 cup hulled (green) pumpkin seeds (not roasted; 5 oz)
    * 1/2 cup hulled sunflower seeds (not roasted; 2 1/2 oz)
    * 1 teaspoon salt
    * 3/4 cup vegetable oil
    * 3/4 cup pure maple syrup
    * 1/3 cup crystallized ginger (2 1/2 oz; optional), finely chopped
    * 2 cups dried apricots (11 oz), finely chopped

Accompaniments: plain yogurt or milk; honey or maple syrup
Special equipment: an electric coffee/spice grinder


Preheat oven to 350°F.

Finely grind flaxseeds in coffee/spice grinder, then stir together with oats, almonds, pumpkin seeds, sunflower seeds, salt, oil, and syrup in a large bowl.

Spread mixture evenly in 2 large shallow baking pans (1 inch deep) and bake in upper and lower thirds of oven, stirring and switching position of pans halfway through baking, until golden brown, about 30 minutes total.

Cool granola completely in pans on racks, then stir in ginger (if using) and apricots.

Cooks' note: • Granola can be made 1 week ahead and kept in an airtight container at cool room temperature, or frozen 1 month.


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