Put this granola in decorative airtight jars or gift bags to give for the holidays. You can use it on everything — with milk, yogurt, fruit or as a topping for baked apples. Recipe adapted from the King Arthur Flour website.
3 cups old-fashioned rolled oats (not instant or quick-cooking)
½ cup coarsely chopped unsalted pecans
½ cup coarsely chopped unsalted walnuts
⅓ cup unsalted sunflower seeds
1 teaspoon cinnamon
¼ cup vegetable oil
½ cup maple syrup
½ cup dried blueberries
¾ cup dried cranberries (low-sugar preferred)
¾ cup golden raisins
Preheat the oven to 250 degrees. Line a rimmed baking sheet with parchment paper.
In a large bowl, combine the oats, nuts, sunflower seeds and cinnamon. In a separate bowl, whisk together the vegetable oil and maple syrup. Add the oil mixture to the oat mixture and stir to combine.
Spread the mixture evenly on the prepared sheet pan. Bake for about 90 minutes, stirring every 15 minutes or so, until it’s very light brown. Let cool in the pan to room temperature.
When the mixture is cool, place in a large bowl and stir in the dried fruit.
Store in an airtight container for up to six weeks.