No store-bought granola is this good. Honey tends to overwhelm everything else, so in this honey-less version, maple syrup serves as the glue. Don’t be put off by the list of ingredients—that’s just shopping.
do ahead Granola may be made up to six months ahead and stored in the freezer or up to two weeks ahead and stored in an airtight container.
2 cups rolled oats
1⁄2 cup shelled pistachios
3⁄4 cup slivered almonds
1⁄4 cup hulled sesame seeds
1⁄4 cup flax seeds
1⁄2 cup sunflower seeds
1⁄2 cup pumpkin seeds
1⁄4 cup dark brown sugar
1 teaspoons salt
1⁄3 cup maple syrup
1⁄4 cup vegetable oil (any except olive oil)
1⁄2 cup dried apples, cut into 1⁄4-inch cubes
1⁄2 cup dried apricots, cut into 1⁄4-inch cubes
1⁄2 cup dried cranberries
Preheat oven to 325°. In a large bowl, combine oats, pistachios, almonds, sesame seeds, flax seeds, sunflower seeds, pumpkin seeds, brown sugar and salt. Mix well. Add maple syrup and mix well. Pour oil in a separate bowl. Add granola mixture to oil and toss well. Spread mixture on 2 parchment-lined rimmed cookie sheets. Bake for about 30 minutes, stirring every 10 minutes. When granola is nicely tanned, remove from oven and cool. Transfer to a bowl. Stir in apples, apricots and cranberries.
yields 61⁄2 cups