Eating with Emily

David loves to eat a bowl of granola with fruit and yogurt for breakfast. Store bought granola is pretty expensive, and often comes loaded with sugar. I like to make a big batch by doubling the recipe. I’m storing this batch in former pickle jars!

Ingredients

Makes ~3 1/2 cups

• 2  cups  old-fashioned rolled oats (not quick oats)
• 1/2  cup  sliced almonds
• 1/2  cup  dried cranberries (or a different dried fruit, or a mix)
• 1/4  cup  unsweetened shredded coconut
• 1/4  cup  pure maple syrup (or agave nectar, or honey)
• 1  tablespoon canola oil
• 1/8  cup  shelled sunflower seeds (optional)

Directions

Preheat oven to 300°F

1. In a large bowl, mix together all of the ingredients except for the dried fruit. Stir until everything is well coated in the maple syrup.
2. Spread the granola out evenly onto a cookie sheet. Bake for 15 minutes, then toss the granola so it cooks evenly. Bake for another 10-15 minutes, until lightly golden.
3. Stir in the dried fruit.
   
4. Let the granola cool completely before storing it.