We’re gaga for granola. And the recipe that Teri Lyn Fisher and Jenny Park (the ladies behind Spoon Fork Bacon) whipped up especially for us really hits the spot. Sweetened with maple syrup, the concoction’s mix of dried fruits and shredded coconut give it a summery kick.
It’s the best excuse to wake and bake.
Makes five to six cups
2 c. old-fashioned rolled oats
2/3 c. shredded coconut
1/3 c. sliced almonds, lightly crushed
1/3 c. pecans, chopped
1/3 c. walnuts, chopped
3 tbsp. sunflower seeds
3 tbsp. golden flax seeds
½ c. pure maple syrup
¼ c. coconut oil
¼ c. (unsulphured) dried apricots, chopped
¼ c. (unsulphured) dried cranberries, chopped
1. Preheat oven to 350°. Toss together first seven ingredients in a large mixing bowl. Add maple syrup and oil and fold together until evenly coated. Spread mixture onto a parchment-lined baking sheet and bake 30-40 minutes, stirring every 10-15 minutes.
2. Remove from oven and transfer onto another parchment-lined baking sheet. Sprinkle dried fruit over granola and stir. Allow mixture to cool completely. Serve or store.
Photo: Courtesy of Spoon Fork Bacon