Easy Granola

OK, so I really do have a good excuse for not blogging much at the beginning of the year.  I am expecting twins this fall, so I have been juggling my sweet 2 and a half year old girl, feeling sick, and taking care of the house.  I do have some great recipes to post, and will hopefully get that done soon.  Now, they have me on bed rest, so I should be able to get some things posted.  My camera has been broken so I might not have pictures, but I will try to get something up.  Who knows, I might just have to blog about things other than recipes.

This recipe, is so so good.  Sometimes there is something to be said for simplicity.  I have made all sorts of granolas in the past, but this one far outweighs them all.  Best of all, it is the easiest of them all.  This holds up well in milk and has a really rich taste.  I found the recipe in Real Simple magazine the April 2010 edition.  The picture taken is from the magazine as well.  Let me know if you try it!

Ingredients

• 4 cups old-fashioned rolled oats (not quick cooking)
• 1 cup sliced almonds
• 1/2 cup shredded coconut (preferably unsweetened)
• 1/4 cup unsalted pepitas (hulled pumpkin seeds) or shelled sunflower seeds
• 1/2 cup pure maple syrup
• 2 tablespoons canola oil
• 1/2 teaspoon kosher salt
• 1 cup dried fruit (such as cherries, cranberries, raisins, or currants)

Directions

1. Heat oven to 350° F. On a rimmed baking sheet, toss the oats, almonds, coconut, and pepitas with the maple syrup, oil, and salt.

2. Bake, tossing once, until golden and crisp, 25 to 30 minutes.

3. Add the dried fruit and toss to combine. Let cool.

Tip

The granola will keep in an airtight container in a cool, dry place for up to 3 weeks.