Spiced Honey Nut Breakfast Granola

3 cups old-fashioned oats
1 cup finely ground pecans
1/4 cup sesame seeds
1/2 teaspoon kosher salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup honey
1/4 cup maple syrup
1/4 cup refined coconut oil (for no coconut flavor)
1 teaspoon vanilla extract
1/2 cup dried cranberries
1/2 cup apricots, chopped

Preheat oven to 300°F.

Line an 18 by 13-inch rimmed baking sheet with parchment paper. Set pan aside. In large bowl, toss together oats, ground pecans, sesame seeds, spices and salt.

Combine coconut, maple syrup and honey in a medium saucepan. Warm mixture over medium heat until the sugar dissolves, about six minutes. Gently stir the mixture frequently. Remove pot from the heat. Add vanilla extract. Stir to combine.

Pour sugar-mixture over oat-mixture. Stir with a wood spoon to combine. At first, the granola will be thick and sticky. Continue stirring, breaking up any lumps of sugar/oats with the back of the wooden spoon, until the honey mixture is evenly distributed.  Stir in fruit and mix well to combine.

Press mixture very firmly into prepared pan. Bake until golden brown and aromatic, about 45 minutes. Remove pan from oven. Immediately break granola into pieces.  Allow granola to cool. Store granola in a covered container.

Recipe printed from http://TheSlowRoastedItalian.com/
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