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Maple, Coconut & Blueberry Granola

Source of Recipe

From "Once Upon A Chef" by Jennifer Segal


Recipe Introduction

"Forget breakfast: this granola is chock-full of big crunchy clusters and perfect for snacking out of hand. I find myself inexplicably drawn to it after I fall asleep on the sofa and then wake up with a case of late-night munchies and a ravenous sweet tooth. It also makes a lovely holiday gift for neighbors and teachers, especially if you need to get it out of the house!"

List of Ingredients

◦ 3 tablespoons pure maple syrup
◦ 3 tablespoons light brown sugar
◦ ⅓ cup vegetable oil
◦ � teaspoon ground cinnamon
◦ � teaspoon salt
◦ 2 cups old-fashioned rolled oats (not quick-cooking or instant)
◦ ⅔ cup roughly chopped pecans
◦ ⅔ cup slivered almonds
◦ ⅔ cup unsweetened shaved coconut flakes
◦ � cup dried blueberries


Recipe

Preheat the oven to 325� F and set a rack in the upper-middle position. Line a rimmed 13-by-18-inch baking sheet with parchment paper. In a large bowl, whisk together the maple syrup, brown sugar, oil, cinnamon, and salt. Add the oats, pecans, almonds, and coconut; stir until evenly combined.

Transfer the mixture to the prepared baking sheet and, using a large spatula, press firmly into an even layer about ⅜ inch thick (it won't cover the whole baking sheet). Bake for 25 to 35 minutes, until golden around the edges. Keep a close eye on it toward the end�granola can burn quickly.

Let cool completely on the pan, then break into large clusters and mix in the dried blueberries. Store in an airtight container for up to 2 weeks.

Makes about 7 cups