Homemade Granola

Inspired by granola that Barking Dog and I recently tasted from a local Baltimore Company, I've waded into the homemade granola baking. Using Melissa Clarks "A Good Appetite" Olive Oil Granola with Apricots and Pistachios recipe as a starting place proved right-on. Not having enough Maple syrup, I added brown rice syrup and date sugar syrup to blend which gave it a smokey scent and flavor. And I substituted 1 Cup of Spelt flakes for the third Cup of Rolled Oats that were called for in the original recipe. Definitely worth the effort.

2 cups old-fashioned rolled oats

1 cup spelt flakes

1 cup tamari pumpkin seeds, hulled and roasted

1 cup chopped roasted and salted pastachio nuts

1 cup shredded coconut

1/4 cup pure maple syrup

1/4 cup date syrup

1/4 cup brown rice syrup

1/2 cup olive oil

1/2 cup packed light brown sugar

1 tsp kosher salt

1/2 tsp ground cinnamon

1/2 tsp ground cardamom

3/4 cup chopped dried apricots

Preheat oven to 300f. Combine all ingredients (except the apricots) in a large bowl. Spread the mixture on a rimmed baking sheet in an even layer ad bake for 30 minutes, turning and stirring the mixture every 10 minutes. Mine turned dark brown. As it cools it should be stiff and crunchy in texture. If it is still too soft - you can put it back into the oven for more baking time. When it is cooled slightly, transfer to a large bowl and add apricots. Share with friends!