Another Oregon Pinot Kitchen (OPK) Classic...this granola is a fixture in our house.  Maybe you’ve never found a packaged granola that you liked, even expensive small-batch ones from a bakery or farmers market, or maybe you think that you don’t like granola.  I’m saying you still need to give this a try.  It’s that good.  Just uploading the above photo makes my stomach rumble so I’m fixing myself a small bowl for an afternoon snack.  Recently, after making some dark chocolate pudding the day before, I had some left over Scharffenberger chocolate shards in a bowl on the counter.  You guessed it...sprinkled right on top of this delicious granola with milk and a splash of half and half, as seen in the photo!

A few months ago, I grabbed a good looking box of Pecan Praline Granola off the shelf at a specialty store.  How bad could it be?  Why not give it a go?  Well, it was no where near as good as this, so I returned it, and won’t get suckered again.

The recipe is adapted from one in Earthbound Farm’s Food to Live By Cookbook, one of my favorites.  I’ve played around with the combination of nuts and this is how I like it.  I hope you like it too!

Maple-Pecan Almond Granola

Makes about 8 cups

4 ½ cups old-fashioned rolled oats (not instant)

2 1/4 cups sliced raw almonds, pecan pieces or any combination of nuts and seeds you prefer

1 tablespoon ground cinnamon (add up to 2 Tbsp if you like; I think 1 is perfect)

1 ¼ cups pure maple syrup

1/3 cup canola oil

1 cup golden raisins (optional - usually I don’t, depends on the mood)

Place rack in center of oven.  Preheat to 325.  On a large rimmed baking sheet, measure out and mix oats, nuts and cinnamon, until cinnamon is well distributed, then add syrup and oil and stir or mix with hands.  Spread granola out and bake 25 minutes, stir, and continue baking until golden brown and dry, 15-20 minutes longer (I think it usually takes even longer, but you have to watch it at this stage).  Place on cooling rack and add raisins (optional) and stir to combine.  Keeps very well in freezer, and you don’t have to defrost because it doesn’t really freeze. It’s ready to go when you need it.  Just combine with milk, almond milk or yogurt and enjoy.