Maple Pecan Granola
1/4 cup canola oil
1/4 cup light corn syrup
1/4 cup maple syrup
1 tsp cinnamon
¼ tsp nutmeg
1/2 tsp maple extract
4 cups rolled oats
1 cup shredded coconut flakes
2 cups Rice Krispies
1 cup chopped pecans
1 cup raisins
1 cup dried cranberries, or chopped dried fruit of choice
Preheat oven to 300 degrees. In a large bowl, mix together first 8 ingredients (through almond extract). Add oats, coconut, cereal, and nuts and toss together so dry ingredients are evenly coated. Spread out onto a large cookie sheet (sprayed lightly with non-stick spray), and bake for 20 minutes. Remove from oven and toss/mix granola around with a spatula. Return to oven for an additional 15 minutes, or until granola looks golden brown and toasted (may need an extra 5-10 minutes). Let cool for a few minutes, then add dried fruit and toss together. Let cool completely before putting granola in a bag or airtight container to store. May be stored up to 2 weeks in the cupboard, or a month in the refrigerator/freezer. Serve with low-fat Greek yogurt, over fruit, or sprinkled on ice cream for dessert.
MistyFebruary 2, 2013 at 8:43 am
It says through almond extract, but that is left off the recipe. How much do you add?
AmeliaFebruary 2, 2013 at 10:39 am
Oops – sorry, Misty! It’s 1/2 teaspoon Almond extract (1/4 tsp if you like a milder taste). You can also leave it out entirely if you prefer.