Maple Granola

Recipe:

3 cups rolled oats

1 cup dried unsweetened coconut

1/2 cup each pecans, walnuts, and pistachios

1/2 cup wheat germ

1/2 cup pure maple syrup

1/2 cup extra-virgin olive oil

1/2 cup packed light-brown sugar

1 teaspoon coarse salt

3/4 teaspoon freshly grated nutmeg

1/2 cup dried cranberries

Preheat oven to 300 degrees. Mix together oats, coconut, nuts, wheat germ, syrup, oil, sugar, salt, and nutmeg. Spread granola in an even layer on a rimmed baking sheet. Bake, stirring every 10 minutes, for 40 minutes. Add cranberries, and bake until granola is toasted, about 10 minutes more. Let cool completely. Maple granola can be stored at room temperature for up to 2 weeks.

This week I will be joining:

Miz Helen's Country Cottage

and

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