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Prep time
15 minutes
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Cook time
1 hour
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makes
9 cups
Author Notes
This is one of the most requested recipes from family and friends. This granola is based on Melissa Clark's original recipe (published in the New York Times, July 15, 2009).
The original recipe called for dried apricots and pistachios. They are replaced in this recipe with dried cranberries and almonds - substitute your own dried fruits and nuts to make the recipe your own. This recipe also uses a little less maple syrup and brown sugar than the original so the end product doesn't have clumps like other granolas.
This granola is great on its own as a snack or with milk or Greek yogurt for breakfast.
—She's Almost Always Hungry
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Ingredients
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3 cups
old-fashioned rolled oats
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1½ cups
sliced almonds
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1 cup
raw pumpkin seeds, shelled
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1 cup
unsweetened coconut flakes (not shredded)
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⅔ cups
maple syrup
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⅓ cups
extra virgin olive oil
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½ cups
light brown sugar, packed
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1 teaspoon
kosher salt
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½ teaspoons
ground cinnamon
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½ teaspoons
ground cardamom
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¾ cups
sweetened dried cranberries
Directions
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Preheat oven to 300 degrees F. Line a baking sheet with foil and spray with nonstick cooking spray.
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In a large bowl, combine oats, almonds, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom.
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Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes – 1 hour, stirring every 20 minutes, until golden brown and well toasted.
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Allow the granola to cool before transferring to a large bowl and adding cranberries. Toss to combine.
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