Toasted Oat and Nut Granola

Name: Toasted Oat and Nut Granola
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 20 ounces
Ingredients: 3 cups (12 ounces/345 grams) rolled oats; 2 cups (10 ounces/280 grams) pecans, chopped; 3/4 cup (2 ounces/60 grams) unsweetened shredded coconut; 1/4 cup plus 2 tablespoons (2 ounces/60 grams) dark brown sugar; 1/4 cup plus 2 tablespoons (2 ounces/60 grams) pure maple syrup; 1/4 cup (1 1/2 ounces/46 grams) oil, such as coconut, canola, vegetable or sunflower; 2 tablespoons warm water; 3/4 teaspoon fine salt

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Level: Easy

Total: 1 hr 5 min
Active: 10 min

Yield: 20 ounces

Level: Easy

Total: 1 hr 5 min
Active: 10 min

Yield: 20 ounces

Ingredients

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3 cups (12 ounces/345 grams) rolled oats

2 cups (10 ounces/280 grams) pecans, chopped

3/4 cup (2 ounces/60 grams) unsweetened shredded coconut

1/4 cup plus 2 tablespoons (2 ounces/60 grams) dark brown sugar

1/4 cup plus 2 tablespoons (2 ounces/60 grams) pure maple syrup

1/4 cup (1 1/2 ounces/46 grams) oil, such as coconut, canola, vegetable or sunflower

2 tablespoons warm water

3/4 teaspoon fine salt

Directions

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15m Easy 97%

CLASS

Preheat the oven to 325 degrees F (160 degrees C).
In a large bowl, combine the oats, nuts, coconut and brown sugar.
In a liquid measuring cup, combine the maple syrup, oil, water and salt; stir with a fork until incorporated. Pour into the oat mixture and stir until coated.
Divide the mixture among 2 rimmed baking sheets and bake until the granola is golden brown all over, 45 to 55 minutes, stirring every 20 minutes.
Remove from the oven and let cool completely on wire racks. Serve or store in an airtight container for up to 2 months.