The Seaman and Steel families are addicted to this homemade granola with dried blueberries and sweet dates. Serve it with a splash of milk or a spoonful of yogurt or ice cream, sprinkled on pancakes, or in a smoothie.
•Store the granola in covered glass jars at room temperature for up to one month.
•Double the fun! Make two batches of granola by doubling the ingredients and using two baking sheets—one in the upper third and one in the lower third of the oven. Package in cellophane bags tied with ribbon for a tasty gift.
Recipe information
Total Time
50 minutes
Yield
Makes about 7 cups
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Line a large shallow baking sheet with foil. Spread the pecans and almonds on the sheet and roast for 8 to 10 minutes, until lightly toasted. Transfer the nuts to a board, let cool and chop the nuts. Set aside.
Step 2
Reduce the oven temperature to 300°F. Pour the oats and sesame seeds, if using, in a mound on the same baking sheet. Melt the butter in a small bowl in the microwave; stir in the maple syrup and salt and drizzle on top of the oats. Stir well with a rubber spatula and then spread out the oats in an even layer.
Step 3
Bake the oats for 30 minutes, stirring once with the spatula halfway through, until the oats are lightly colored. Let cool; the mixture will crisp as it cools. Add the dates, blueberries, and reserved nuts and toss.
