When guests come to the Manor, we like to make it special. Breakfast is handmade with quality ingredients. As much as possible, everything is made from scratch, even the granola. Lee gets to test all the recipes before the guests will ever try them, so don't worry! Homemade granola contains a lot less sugar than the varieties you can buy in the store and you can add the ingredients you like best to make it something uniquely yours. Here is the recipe I use--with a couple of variations. But don't be limited by my imagination, you can add the nuts and dried fruit that you like best--just keep the proportions the same.
Lee's Favorite Granola
1 1/2 cups of pecans or pistachio nuts
1/3 c. maple syrup
3 2/3 c. rolled oats
3/4 c. pepitas (pumpkin seeds)
1/2 c. sliced almonds
1/4 c. sugar--I use natural cane sugar
1 t. kosher salt
1/4 t. cinnamon
1/8 t. ginger
1/8 t. nutmeg
3/4 c. unsweetened flaked coconut
1/2 c. canola oil
1 c. dried cherries and snipped dried apricots
Heat the oven to 375. Line a large rimmed baking sheet with parchment paper. If using pecans, toss with 1/2 the maple syrup and set aside. Mix the dry ingredients in a large bowl. Add the syrup and oil and mix well, so that all the ingredients are moist. Spread on to the baking sheet and bake for 7-10 minutes. Stir and bake for 7-10 minutes more. If using pecans, place them on top after stirring again and bake or one last 7-10 minute session. If not, stir and bake for an additional 7-10 minutes. Watch your granola to make sure the coconut does not get too brown.
Let it cool and mix in the dried fruit. Store in an air tight container at room temperature for up to 2 weeks, but it won't last that long. :)
