My favorite granola (so far)

During the holidays about two years ago, we stopped in Dallas for a little mini-vacation before we traveled on to see family.  I really wanted to go to Neiman-Marcus and see the Christmas tree.  (I think that year it was a robotic-themed tree.)  We ate breakfast there and I had the BEST granola-yogurt parfait.  I have been trying to duplicate that granola ever since.  I have tried many variations, but this (I think) is my new favorite.  It is baking right now and it has given the entire house a wonderful aroma.  (Aside:  This aroma is sorely needed because I was blogging on the patio last night and completely burnt the chopped brisket I was simmering in wine for a spaghetti sauce.  That WAS NOT a nice aroma.)

My (currently) Favorite Granola

6 cups old fashioned oats
1 c. sliced almonds
1 c. chopped pecans
1 c. unsweetened coconut
1/4 c. flax seed
1/4 c. flax meal
1/4 c. wheat germ
3/4 c. maple syrup
3/4 c. canola oil
1 t. sea salt
2 1/4 c. dried fruit

Preheat oven to 350 degrees.

In a large mixing bowl, combine oats, nuts, coconut, flax seed, flax meal, and wheat germ.   Place syrup, oil and salt in a blender and pulse until emulsified.  Pour liquid over dry ingredients and stir to combine. 

Line two large jelly roll pans with aluminum foil.  Pour half of granola mixture on each sheet and spread it out in an even layer.  Place baking racks in top third and bottom third of oven.  Place one pan on each rack.  Set timer for 15 minutes.  After timer goes off, stir each pan and rotate pans in oven.  Set timer for 15 minutes.  After timer goes off, remove from oven.

Chop desired kinds of dried fruit.  After granola is cooled.  Stir in fruit. 

Makes about 18 cups.

Note:  This concoction can be kept in an airtight sealable bag for up to one week.  It can also be frozen.

Feel free to experiment and come up with other combinations.  I used whatever I had on hand for this recipe.  You could use pepitas, sunflower seeds and any nuts you like.

I love this with honey-flavored Greek yogurt.


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