How to make maple-pecan granola

Most store-bought granolas are full of sugar and calories. That’s a shame, because tasty, nutrient-packed granola can be a great way to start the day, and it makes a terrific snack, too. In the morning, sprinkle it over yogurt and fresh fruit. For lunchboxes or snacks, roll a whole banana in granola, then cut it in slices.   

This granola has no added sugar — it is sweetened with maple syrup and lots of antioxidant-containing dried fruits. Hearty healthy oats form the base of the granola, and a sprinkling of pecans and sesame seeds adds protein (and other good nutrients).

It helps that granola is quite fun to make — and is an ideal family cooking project. You can play around with the granola to make it your own. Walnuts tend to be more budget-friendly than pecans, and taste great in granola. While you want to end up with about 1 cup of dried fruit, you can certainly use chopped apricots, dried cherries, or any of your other favorites.

The granola keeps well for at least 1 month in an airtight container.

Maple Pecan Granola

4 cups old fashioned rolled oats

1 1/2 cups raw pecans, roughly chopped

1/3 cup sesame seeds

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon salt

3/4 cup maple syrup

1/3 cup canola oil

1 teaspoon vanilla extract

2/3 cup golden raisins

1/3 cup dried cranberries

1. Preheat the oven to 300°F. Coat a large sheet pan with cooking spray.

2. Combine the oats, pecans, sesame seeds, cinnamon, allspice and salt in a large bowl. Combine the maple syrup, oil and vanilla extract in a separate bowl. Add maple syrup mixture to the oat mixture and stir well to combine. Spread the mixture in an even layer on the prepared pan.

3. Bake, stirring every 10 minutes, until the oats are lightly browned, about 40-45 minutes. Remove from the oven and stir in the raisins and cranberries. Cool completely and store in an airtight container. MAKES 7 CUPS