Maple Apricot GranolaLisa Hubbard
Active time: 20 min Start to finish: 1 hr
Cooks' note:
• Granola can be made 1 week ahead and kept in an airtight container at cool room temperature, or frozen 1 month.
Recipe information
Yield
Makes about 10 cups
Ingredients
1/4 cup flaxseeds (1 1/4 oz)
6 cups old-fashioned oats (18 oz)
2 cups sliced almonds (8 oz)
1 cup hulled (green) pumpkin seeds (not roasted; 5 oz)
1/2 cup hulled sunflower seeds (not roasted; 2 1/2 oz)
1 teaspoon salt
3/4 cup vegetable oil
3/4 cup pure maple syrup
1/3 cup crystallized ginger (2 1/2 oz; optional), finely chopped
2 cups dried apricots (11 oz), finely chopped
Accompaniments: plain yogurt or milk; honey or maple syrup
Special equipment: an electric coffee/spice grinder
Preparation
Step 1
Preheat oven to 350°F.
Step 2
Finely grind flaxseeds in coffee/spice grinder, then stir together with oats, almonds, pumpkin seeds, sunflower seeds, salt, oil, and syrup in a large bowl.
Step 3
Spread mixture evenly in 2 large shallow baking pans (1 inch deep) and bake in upper and lower thirds of oven, stirring and switching position of pans halfway through baking, until golden brown, about 30 minutes total.
Step 4
Cool granola completely in pans on racks, then stir in ginger (if using) and apricots.
