The Seaman and Steel families are addicted to this homemade granola with dried blueberries and sweet dates. Serve it with a splash of milk or a spoonful of yogurt or ice cream, sprinkled on pancakes or in a smoothie.
Servings: Makes about 7 cups
Ingredients 3/4 cup pecans1/2 cup natural almonds4 cups old-fashioned rolled oats1/2 cup sesame seeds (optional)1 stick (8 Tbsp.) unsalted butter1/3 cup room temperature pure maple syrup , cane syrup or honey1/4 tsp. fine salt3/4 cup chopped dates1/2 cup dried blueberries or raisins
Preheat the oven to 375°. Line a large shallow baking sheet with foil. Spread the pecans and almonds on the sheet and roast for 8 to 10 minutes, until lightly toasted. Transfer the nuts to a board, let cool and chop the nuts. Set aside.
Reduce the oven temperature to 300°. Pour the oats and sesame seeds, if using, in a mound on the same baking sheet. Melt the butter in a small bowl in the microwave; stir in the maple syrup and salt and drizzle on top of the oats. Stir well with a rubber spatula and then spread out the oats in an even layer.
Bake the oats for 30 minutes, stirring once with the spatula halfway through, until the oats are lightly colored. Let cool; the mixture will crisp as it cools. Add the dates, blueberries and reserved nuts and toss.
Store the granola in covered glass jars at room temperature for up to 1 month.
Double the fun! Make 2 batches of granola by doubling the ingredients and using 2 baking sheets—1 in the upper third and 1 in the lower third of the oven. Package in cellophane bags tied with ribbon for a tasty gift.
Per 1/2 cup: 298 calories, 16 g fat (4.5 g saturated), 34 g carbohydrates, 4.5 g fiber, 6.5 g protein