Maple Pecan Granola

This is my dad's granola. There was a time when my dad didn't eat breakfast.  Or at least I didn't think he did.  Or it wasn't healthy.  Regardless this might be an example when I imposed rules on my family to make them healthy.  In college I forced my dad to breakfast. Granola to be exact.

We had a lovely farm shop that had homemade granola about 10 minutes from the house  This became a weekly stop to pick up granola from the farm for my dad's breakfasts.  My parents recently moved over an hour from this little farm shop making it no longer convenient to stop in on a weekly basis.

Lucky for my dad I can make granola.  Over Thanksgiving, I brought a big batch of this stuff saving him from the store bought boxes he has been eating for a few months. Hopefully it will last till December when I can bring more. 

Maple Pecan Granola

by Emily Morris

Prep Time: 10 minutes

Cook Time: 40 minutes

Keywords: breakfast

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Ingredients (serves 6)

• 4 cups old-fashioned rolled oats
• 1 cup pecans
• 1 cup walnut halves
• 1 cup sweetened shredded coconut
• 1 cup sliced almonds
• 3/4 cup vegetable oil
• 1/2 cup good maple syrup
• 1 1/2 cups small diced dried apricots
• 1 cup roasted, unsalted pumpkin seeds

Instructions

Preheat the oven to 350 degrees F.

Toss the oats, coconut, and nuts together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13 by 18 by 1-inch sheet pan. Bake, stirring occasionally with a spatula (at the 20 minute mark and then every 5-10minutes), until the mixture turns a nice, even, golden brown, about 45 minutes.

Remove the granola from the oven and allow to cool, stirring occasionally. Add the pumpkin seeds. Store the cooled granola in an airtight container.

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