When I held a competition for the "best" granola, so many people contributed great recipes that I just couldn't make up my mind. This recipe combines the best of my age-old granola and my friends Kara's and Ebie's versions. My seasoned recipe tester Chef Elena Embrioni stepped in with her final tweaks.
MAKES 12 CUPS (3 L)
- 4 cups (1 L) quick-cooking rolled oats
- 2 cups (500 mL) sweetened shredded coconut
- 2 cups (500 mL) slivered almonds, chopped
- 1 tsp (5 mL) cinnamon
- 1/2 cup (125 mL) vegetable oil
- 1/2 cup (125 mL) maple syrup
- 1/4 cup (60 mL) honey
- 1 cup (250 mL) dried cranberries
- 1 cup (250 mL) golden raisins or dried cherries
- 1 cup (250 mL) chopped dried apples or mangoes
- 1 cup (250 mL) chopped dried apricots
- 1/2 cup (125 mL) sunflower seeds
- 1/2 cup (125 mL) chopped cashews
- 1/4 cup (60 mL) flax seeds
Preheat oven to 325°F (160°C). Line a large baking sheet with foil; lightly oil the foil.
In a large bowl, combine oats, coconut, almonds and cinnamon. In a separate bowl, combine oil, maple syrup and honey; gently fold into dry mixture until coated, allowing clumps to form.Spread mixture evenly in the baking sheet.
Bake for 30 minutes, stirring occasionally, or until light golden brown. Remove from oven, stir again and cool.
Stir in dried fruits, nuts and seeds. Store in an airtight container. Granola keeps 2 weeks at room temperature (if you can keep it around that long!).