BakeNQuilt.com

Granola

Yield:about 5 cups
Who doesn't like granola? Unfortunately, store granolas are loaded with fat and calories. When it's made from scratch, you can customize how much fat is in it and what other ingredients are added. I like this plain cherry and pecan granola sprinkled on top of yogurt for breakfast. We also like it eaten just as a snack, and sometimes combine it with more nuts and fruits and occasionally chocolate chips or M&Ms as a snack mix.

Granola

4 cups old-fashioned oats
1/2 cup roughly chopped pecans
1 tsp cinnamon
1/4 tsp salt
1/2 cup water
1/2 cup real maple syrup
2 tbsp brown sugar
2 tbsp. vegetable oil (canola)
1 tsp. vanilla
1 cup dried montmorency cherries

1. Preheat the oven to 325°F and grease a jelly-roll or sheet pan with oil spray.

2. Combine oats, pecans, cinnamon and salt in a large bowl.

3. In a small saucepan, combine water, oil, syrup and brown sugar over medium heat. Bring just to a boil and remove from heat. Stir in vanilla extract.

4. Drizzle the warm liquids into the oat mixture, stirring while pouring to combine well.

5. Bake for 30-40 minutes, until browned, stirring every 10 minutes.

6. Remove from oven and let cool. Stir in dried cherries.

Variations:

Apple granola - stir one grated apple into the oat mixture. Reduce the other liquids by half. Change up the nuts and fruits to your taste!

Peanut butter granola - omit oil, water, brown sugar, nuts and maple syrup. Heat 1/3 C crunchy natural peanut butter and 1/3 cup honey in a small pan until warm and liquid. Grate one apple into the oat mixture and stir to combine and then stir in the heated peanut butter and honey.

Substitutions - Coconut oil may be used in place of the canola oil. Agave nectar or honey may be used in place of the maple syrup. Agave nectar tastes sweeter than maple syrup, so if you find it to be too sweet, try reducing the amount by half and add some water to make up the difference in volume.