This was posted by Fearless Em a few months ago and its the only granola I've ever made and I think its just delicious! I didn't use flaxseeds since I couldn't find them at the time and I also added in some dried cranberries for a little color. Served with that delicious Greek yogurt it is just delicious. Thanks again, Em!

MAPLE APRICOT GRANOLA
Gourmet, February 2003

Active time: 20 min
Start to finish: 1 hr
serving size Makes about 10 cups.

1/4 cup flaxseeds (1 1/4 oz)
6 cups old-fashioned oats (18 oz)
2 cups sliced almonds (8 oz)
1 cup hulled (green) pumpkin seeds (not roasted; 5 oz)
1/2 cup hulled sunflower seeds (not roasted; 2 1/2 oz)
1 teaspoon salt
3/4 cup vegetable oil
3/4 cup pure maple syrup
1/3 cup crystallized ginger (2 1/2 oz; optional), finely chopped
2 cups dried apricots (11 oz), finely chopped

Accompaniments: plain yogurt or milk; honey or maple syrup
Special equipment: an electric coffee/spice grinder
preparation

Preheat oven to 350°F.

Finely grind flaxseeds in coffee/spice grinder, then stir together with oats, almonds, pumpkin seeds, sunflower seeds, salt, oil, and syrup in a large bowl.
Spread mixture evenly in 2 large shallow baking pans (1 inch deep) and bake in upper and lower thirds of oven, stirring and switching position of pans halfway through baking, until golden brown, about 30 minutes total.
Cool granola completely in pans on racks, then stir in ginger (if using) and apricots.

 Granola can be made 1 week ahead and kept in an airtight container at cool room temperature, or frozen 1 month.

Hey Woodie -- I'm so glad you like it, and I love the idea of dried cranberries in there -- my favorite scones have both dried apricots and dried cranberries, and they are such a good combo!

Gardengrl -- this maple apricot granola is by far the best granola I've made... I also skip the flax seed (ok, and actually I skip the crystalized ginger as well)...

On another note, there is a different granola recipe I've been meaning to try from one of my favorite food blogs. The description of how the author came up with the recipe is fantastic!

Emily

Here is a link that might be useful: Traveler's Lunchbox Granola Recipe

Hi Fearless! Remember this thread?

Here is a link that might be useful: Granola

Here is the outline I wrote up when someone asked for a granola recipe earlier this year. I don't measure any of the ingredients so it varies a little each time I make it.

Home Cookin Chapter: Recipes From Thibeault's Table

Granola
=======

Use regular oatmeal as a base and add a couple of other types of oates. Mix in coconut, sunflower seeds, pumpkin seeds, walnuts, sliced almonds, and then toss with a mixture of honey, real maple syrup, orange juice and a little canola oil and season with a little cinnamon and vanilla. Mix well and spread on to a cookie sheet and bake in a 350F for about 20 to 25 minutes until golden. Stir two or three times so that it toasts evenly. Remove from oven and put into a large bowl to cool. Stir in your favourite fruit, ie...cranberries, raisins, dates, dried cherries,dried blueberries, etc. Let cool completely and then store in a glass jar or zip lock bags.

Pamela Lanier's B and B site has a bunch more recipes. Maybe it will even have one from someplace you were on your vacation. I haven't made any of the granola recipes there but I've used a couple of other recipes from that site and they were good.

I got this recipe from the Passover thread earlier this year. If it can make matzoh bits taste like granola, it ought to be even better when you replace the matzoh with oats. :^) Note the "I" in the recipe is msrevise who posted the recipe. Not being a coconut fan, I also omitted the coconut but I used the pecans and butter. I added some ginger and cloves.

Passover granola
3 cups matzoh farfel
2/3 cup sliced almonds
½ cup sweetened or unsweetened coconut (I omitted)
2/3 cup chopped pecans (I used walnuts)
¼ tsp salt
1 ½ tsp cinnamon
¼ tsp ground nutmeg
6 T margarine or butter (I used canoleo trans-fat-free)
1/3 cup honey
1 ½ cups chopped dried mixed fruit of your choice, including raisins (I used dates, raisins, and
apricots)
Preheat oven to 325. In a large bowl combine farfel, almonds, coconut, pecans, salt, cinnamon,
and nutmeg.
In a m/w or pan over low heat, heat margarine and honey until margarine melts. Stir this into farfel
mixture, coating all the pieces. Spread mixture evenly into a jelly roll pan or 9x13 baking pan and
bake for 15 minutes, stirring halfway thru to ensure even browning. Should be lightly golden.
Remove from oven, transfer to large sheet of wax paper and set aside to cool for 10 minutes. Add
dried fruit (in a bowl) and toss to combine. Set aside to cool completely. Store in an airtight
container.

Here is a link that might be useful: More granola recipes.