Double the amount of apricots or someone will pick them all out and eat them ALL. The granola sticks to the apricots ... so it makes it crunchy outside and chewy and soft inside.
Makes 6 to 8 cups
3 cups rolled old-fashioned oats
1 cup unsweetened shredded coconut
¾ cup unsalted raw sunflower seeds
¾ cup slivered almonds
¼ cup packed light brown sugar
2 teaspoons ground cinnamon
1 to 2 teaspoons ground ginger
¾ cup pure maple syrup
1/3 cup canola oil
1 teaspoon vanilla extract
¾ cup raisins, golden raisins, or dried cranberries
½ cup dried chopped apricots
Position a rack in the middle of the oven. Preheat the oven to 300F.
On
a large cookie sheet or two smaller ones, combine the oats, coconut,
sunflower seeds, almonds, brown sugar, cinnamon, and ginger. Drizzle the maple syrup, canola oil, and vanilla over the oat and nut mixture and stir well to coat the entire mixture. Add the raisins and apricots and stir well to incorporate.
Bake
for 30 to 40 minutes, stirring the granola about every 10 minutes so it
doesn’t clump up and rotating the cookie sheet once or twice so the
granola bakes evenly. The granola is ready when it just begins to turn a light golden color.
Remove from the oven and stir well. Let cool, stirring once or twice to avoid clumping. Store the granola in a sealed container at room temperature for up to 6 weeks.
MY NOTE: (1) I use 7 cups oats (2) sweetened shredded coconut (3) ½ cup pure maple syrup (4) I double the dried apricots (5) use parchment paper on the baking pan.
From Stonewall Kitchen Favorites by Jonathan King, Jim Stott and Kathy Gunst.
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