This crunchy, nutty granola is made with dark brown sugar and maple syrup. It tastes great on it’s own or topped with warm, cooked apples. It’s adapted from Alton Brown’s granola recipe.
3 cups rolled oats
1 cup chopped pecans
1 cup chopped unsalted almonds (you can also use sliced almonds)
¾ cup unsweetened coconut
¼ cup firmly packed dark brown sugar
¾ teaspoon salt
¼ cup plus 2 tablespoons maple syrup
¼ cup canola oil
1 cup chopped dried fruit (optional)
- Preheat oven to 250 F.
- If you need to chop the nuts, place them in a food processor and pulse 3-4 times until they’re chopped. Alternatively, chop the nuts with a knife on a cutting board.
- Combine all the dry ingredients and nuts in a large mixing bowl.
- Add the oil and maple syrup and stir to evenly coat the oat mixture.
- Spread the oat mixture evenly on 2 half sheet pans.
- Place in the oven and bake for 1 hour 15 minutes. Feel free to give the granola a stir once or twice during the baking. Though I never stir it and it turns out great.
- Remove from the oven and allow to cool. If you want to add dried fruit, now’s the time. I dont’ add dried fruit because everyone in my house prefers the granola without.
- Store at room temperature in an airtight container.