Girls Weekend Granola

 I made this for a girls weekend with my high school friends. We’ve been gathering every other year for many years. 

My favorite way to eat this granola is with Greek Gods Honey Vanilla Yogurt and fresh fruit.  We also take it with us to snack on when we golf and hike. 

This granola isn’t overly sweet.  If you prefer it a littler sweeter, omit the maple syrup and use 1/2 cup honey.

• 4 cups old-fashioned rolled oats 
• 1 ½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup pepitas)
• 3/4  teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to 1/2 teaspoon)
• ½ teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• ½ cup melted coconut oil or olive oil (I prefer coconut oil)
• 1/4 cup maple syrup 
• 1/4 cup honey
• 1 teaspoon vanilla extract
• ⅔ cup dried fruit, chopped if large (I used dried cranberries — dried cherries are also really good.)
• 1/2 cup unsweetened coconut flakes

Variation (Really good additions for Fall weather):

Add:

1 tablespoon orange zest

1/2 teaspoon pumpkin pie spice

Preheat oven to 350 degrees Fahrenheit. 

Line a baking sheet with parchment paper and set aside. 

In a small bowl, combine the oil, honey, maple syrup, vanilla, spices and salt.  Stir to combine. 

In a large mixing bowl, combine the oats, nuts, dried fruit and coconut. Stir to combine. 

Pour the melted oil mixture over the oat mixture and stir to combine. 

Dump the granola onto the baking sheet and spread evenly over the parchment   Place the baking sheet in the oven and bake for 12 minutes. 

Remove the baking sheet from the oven and give the granola a stir keeping an even layer. Return to the oven and bake for 12 additional minutes. 

Remove the sheet pan from the oven and let the granola cool completely, undisturbed (at least 45 minutes). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.

Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. 

The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

Makes about 8 cups.