With Christmas just a few days away, I hope you have most of your shopping done. I am feeling pretty organized because a few years ago we started buying gifts just for the kids in the family – which has made things so much easier. And this year I finally discovered Amazon.com Japan – so the presents I bought for my nieces have already arrived and I didn’t even have to stand in line at the post office. (Beth – why didn’t you tell me about this before!?) With the shopping pressure off, I have plenty of time to make a homemade gift for everyone else – and this year it is my favorite holiday granola.
I love this recipe! For one thing, it only takes about 10 minutes to assemble. It’s full of cashews, almonds, coconut & dried fruit… plus orange zest, spices, brown sugar & maple syrup. YUM. This is not your average breakfast cereal! The granola can be stored in an airtight container for up to a month, but I can almost guarantee that it won’t be around that long. 🙂
Adapted from Sunset Magazine
- 5 cups regular (not quick or instant) rolled oats
- 1 cup each – whole, unsalted cashews and almonds
- 1/2 cup firmly packed brown sugar
- Zest from 1 small orange
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. cloves
- 1 cup butter, melted
- 1/3 cup real maple syrup
- 1 cup toasted flaked coconut
- 1/2 cup each – golden raisins and dried apricots, diced
- Preheat the oven t0 350 degrees (325 degrees for convection oven). In a large bowl, mix together the oatmeal, brown sugar, nuts, orange zest, cinnamon, nutmeg, and cloves. Combine the melted butter with the brown sugar and stir into the oatmeal mixture.
- Butter a 10″ x 15″ baking pan (or cookie sheet with a raised edge) with butter. Distribute the granola evenly in the pan and gently press it in. Bake until the granola is golden brown and sticks together – about 30 minutes. Remove from the oven and cool completely. When granola is cool, break it into chunks and stir in the coconut, raisins, and diced dried apricots.