Email to Cat      

Maple, Coconut & Blueberry Granola

Source of Recipe

From "Once Upon A Chef" by Jennifer Segal


Recipe Introduction

"Forget breakfast: this granola is chock-full of big crunchy clusters and perfect for snacking out of hand. I find myself inexplicably drawn to it after I fall asleep on the sofa and then wake up with a case of late-night munchies and a ravenous sweet tooth. It also makes a lovely holiday gift for neighbors and teachers, especially if you need to get it out of the house!"

List of Ingredients

â—¦ 3 tablespoons pure maple syrup
â—¦ 3 tablespoons light brown sugar
â—¦ â…“ cup vegetable oil
â—¦ ½ teaspoon ground cinnamon
â—¦ ½ teaspoon salt
â—¦ 2 cups old-fashioned rolled oats (not quick-cooking or instant)
â—¦ â…” cup roughly chopped pecans
â—¦ â…” cup slivered almonds
â—¦ â…” cup unsweetened shaved coconut flakes
â—¦ ½ cup dried blueberries


Recipe

Preheat the oven to 325° F and set a rack in the upper-middle position. Line a rimmed 13-by-18-inch baking sheet with parchment paper. In a large bowl, whisk together the maple syrup, brown sugar, oil, cinnamon, and salt. Add the oats, pecans, almonds, and coconut; stir until evenly combined.

Transfer the mixture to the prepared baking sheet and, using a large spatula, press firmly into an even layer about â…œ inch thick (it won't cover the whole baking sheet). Bake for 25 to 35 minutes, until golden around the edges. Keep a close eye on it toward the end—granola can burn quickly.

Let cool completely on the pan, then break into large clusters and mix in the dried blueberries. Store in an airtight container for up to 2 weeks.

Makes about 7 cups