Best-Ever Granola!

(photo from http://www.realsimple.com/food-recipes/browse-all-recipes/easy-granola-recipe-00000000031329/index.html)

I’ve made a lot of different granola recipes, but always come back to this one, which I came across in the magazine Real Simple a number of years ago.  I’ve modified a few things to eliminate the refined sugar – including the brown sugar that was in the original recipe.  Everyone asks me for this recipe and says it’s their favourite too.  I make a double batch every time in order to make it last a while. To make a double batch split the mixture onto two baking sheets and move the rails in your oven to the top third and bottom third positions and don’t forget to switch the trays halfway through the baking process.

Pecan-Cranberry Honey Granola

¼ cup honey

¼ cup freshly squeezed orange juice

¼ teaspoon vanilla extract

½ cup raw pecans, sliced (or buy pecan pieces)

1-1/3 cup rolled oats

¼ cup sliced blanched almonds

¼ cup shelled pumpkin seeds

¼ cup unsweetened coconut flakes

¼ cup golden raisins

7 dried unsulphured apricots, sliced

¼ cup dried cranberries (I prefer the ones sweetened with apple juice – available at Galloways)

Heat oven to 350˚F.

In a large bowl whisk together the honey, orange juice, and vanilla. 

Add the pecans, oats, almonds, pumpkin seeds, and coconut and toss to combine well. 

Spread out on a baking sheet (lined with parchment paper, if possible but not necessary) and bake until golden brown, about 25 minutes, stirring every 10 minutes.  Remove and set aside until completely cooled.

Transfer the cooled mixture to a bowl, add the remaining ingredients, and toss well.  Store in an airtight container at room temperature.