- 7 cups rolled oats
- 3/4 cup packed brown sugar
- 1/2 cup honey cup
- 1/3 cup safflower oil, plus more to oil your hands
- ¼ cup maple syrup
- 1½ teaspoons ground cinnamon
- 1½ teaspoons vanilla extract
- 3/4 teaspoon kosher salt
- 1 cup chopped pecans
- 3/4 cup shelled pumpkin seeds (pepitas)
- 1 cup golden raisins
- 1 cup dried cranberries
Makes about 3½ pounds
Preheat oven to 325º. Line a large baking sheet with parchment paper.
Place the oats in a large bowl. Set aside.
In a medium bowl, whisk together the sugar, honey, oil, maple syrup, cinnamon, vanilla extract and salt. Pour this mixture over the oats. Oil your hands and start mixing everything together. Make sure all the oats are coated.
Spread the mixture onto the prepared baking sheet and bake for 10 minutes. Stir the granola and bake for another 10 minutes. Stir in the pecans and pumpkin seeds and bake for another 10 minutes. Stir the granola and bake for 5 to 10 more minutes. The color should be golden. If it’s not, stir and continue to bake, 10 minutes at a time, until it is.
Remove the granola from the oven. Let cool completely before mixing and adding in the raisins and cranberries. This simple snack will store well in an airtight container for up to 2 weeks.
Note: If your baking sheet isn’t large enough, split the batch between 2 sheets and rotate them top to bottom in the oven every time you stir the granola. You want the granola to be dry and crunchy once it cools, not chewy.
About this recipe
by Kristine Moberg, Queen City Bakery, Sioux Falls, SD
Reprinted with permission from New Prairie Kitchen by Summer Miller (Agate Midway, 2015).
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