Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald
Yield: 3 quarts
4 cups rolled oats
¾ cup flaxseed meal
¾ cup oat bran
½ cup salted sunflower seeds
½ cup sliced almonds
½ cup salted pepitas (no-shell pumpkin seeds)
½ cup pecans, roughly chopped
½ cup extra-virgin olive oil
⅓ cup maple syrup
¼ cup honey
1 tablespoon cinnamon
½ teaspoon cardamom
1 teaspoon salt
1½ cups dried mixed fruit
Preheat oven to 350°.
In a large bowl, combine oats, flaxseed meal, oat bran, sunflower seeds, almonds, pepitas and pecans. Set aside.
In a small saucepan, combine oil, maple syrup, honey, cinnamon, cardamom and salt and bring to a boil over medium heat. Remove from heat and stir for 1 minute before slowly adding the liquid to the dry mixture. Stir until evenly coated.
Line a large baking sheet with parchment paper and spread the granola on the pan.
Bake for 30 to 36 minutes or until granola begins to brown, stirring halfway through to avoid burning. Remove from oven and cool completely. Mix in fruit. Store in airtight container at room temperature for up to 1 week.
Variation: Sweet and Spicy Granola
Eliminate maple syrup and increase honey to ⅔ cup. Replace cinnamon and cardamom with ½ teaspoon ginger and ¼ teaspoon cayenne pepper. Reduce dried fruit to ½ cup and add ½ cup chopped dark chocolate. Follow recipe instructions.