Bringing a batch of this crunchy, yummy granola to the hosts of your next party will absolutely guarantee repeated invitations for years to come. If you bring along a quart of premium yogurt and maybe even some fresh fruit, you’ll provide them, post–party, with a luscious next–day breakfast.
- 1/3 cup maple syrup
- 3 tablespoons canola oil
- 3 tablespoons coconut oil
- 1/4 cup (packed) light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- Pinch of baking soda
- 3 cups old-fashioned rolled oats (preferably thick-cut)
- 1 cup raw slivered almonds
- 1/4 cup golden flax seed meal (or seeds ground in a coffee grinder)
- 1/2 cup dried cranberries
- 1/2 cup golden raisins
- 1/2 cup dried sour cherries, chopped
Preheat the oven to 300°F and line a large rimmed baking sheet with parchment paper. '
In a large microwave-safe bowl, combine the maple syrup, canola oil, coconut oil and brown sugar. Microwave on high for 30 seconds.
Add the cinnamon, salt and baking soda. Whisk until smooth. Add the oats, almonds and flax. Stir until completely coated. Spread out on the baking sheet and bake in the center of the oven, stirring occasionally, until golden, toasted and fragrant, about 40 minutes.
Let cool completely, then add the cranberries, raisins and cherries. Store the granola in an airtight container for up to 2 weeks.
Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Spring 2016. Follow her on Instagram and Twitter.