Tuesday, December 16, 2014
Southern Style Granola
4 cups rolled oats (not quick-cooking)
1 cup chopped pecans
1 cup dried cranberries or cherries( used cranberries)
1/2 teaspoon ground cinnamon ( used Saigon cinnamon)
1/2 teaspoon kosher salt
3/4 cup cane syrup, maple syrup, or honey ( used the wonderful cane syrup from Everett Phillips)
1/4 cup canola oil, olive oil, or a mix of the two ( used canola oil)
Preheat oven to 300 degrees F.
Mix together the oats, pecans, dried berries, cinnamon, and salt in a large bowl.
Whisk the cane syrup and canola oil and pour over the oat mixture, mixing thoroughly.
Spread the granola mixture onto a large rimmed baking sheet. Bake for 45 minutes, stirring every 10 -15 minutes to allow for even cooking.
Remove from the oven and allow the granola to cool to room temperature. (The granola may seem sticky at first but will harden as it cools, yielding a crunchy texture.) Store in an airtight container for up to two weeks.
recipe adapted from Dixie Caviar