Healthy Maple Granola
Lois J. Trongard of Pewaukee took first in the maple syrup granola class with this fruity-nutty recipe, winning a $50 maple syrup gift basket.
Makes 8 cups
4 cups old-fashioned rolled oats (see note)
1 ½ cups raw nuts and/or seeds (see note)
1 teaspoon fine-grain sea salt (or ¾ teaspoon standard table salt)
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper
½ cup melted coconut oil
½ cup maple syrup
1 teaspoon vanilla extract
2/3 cup dried fruit, chopped if large (see note)
1 cup chocolate-covered dried cherries
½ cup coconut flakes (optional)
Preheat oven to 350 degrees. Line a half-sheet pan with parchment.
In a large mixing bowl, combine oats, nuts, salt, cinnamon and cayenne. Stir thoroughly to combine. Stir in oil, maple syrup and vanilla. Turn mixture out onto prepared pan and, using a large spoon, spread into an even layer.
Bake in preheated oven 22 to 26 minutes, stirring halfway through. Granola should be turning lightly golden (keep an eye on it). The granola will crisp up as it cools.
Once granola is cool, stir in fruit, chocolate-covered cherries and, if using, coconut.
Store in an airtight container at room temperature 1 to 2 weeks, or keep in the freezer for a longer shelf life.
Notes: For gluten-free granola, use certified gluten-free oats. For nuts/seeds, Trongard used 2 cups pecans and ½ cup pepitas.
For dried fruit, she used an organic blend of cranberries, blueberries, goldenberries and tart cherries. The brand is Patience Fruit Co., and it’s available at some Sendik’s stores, such as the one in Hartland.