Happy Mother’s Day! My wish for today is simplicity and ease. No expensive crowded restaurant brunches, no getting pancake batter all over the kitchen while mom “sleeps in.” Which is why we gave this amazingly simple granola to the moms in our family. It’s a basic recipe that you can customize any way you like. Cacao nibs and dried strawberries? Golden raisins, chopped dried apricots, and toasted coconut? Hazelnuts and dried cherries? The choices are endless. Best of all, it’s a breakfast or snack that kids can serve themselves.
Use any nuts you like in this recipe. If you want to add dried fruit, stir it in after the granola has cooled.
1/4 cup canola oil, plus a little more for the pan
1/2 cup grade B maple syrup
1/4 cup honey
1/4 teaspon ground cinnamon
1/4 teaspoon salt
4 cups rolled oats
1 cup whole or roughly chopped nuts
Preheat the oven to 325°. Lightly oil a large baking pan (a jelly roll pan works well, or any cookie sheet with sides).
In a large bowl, whisk together oil, syrup, honey, cinnamon, and salt. Stir in oats and almonds, mixing to coat completely. Spread the mixture evenly in the pan and bake, stirring every 10 minutes, until golden brown, about 30 to 35 minutes total. Cool completely and store in an airtight container at room temperature for up to 2 weeks.
Makes about 5 1/2 cups