A great host or hostess puts a lot of time and effort into creating an enjoyable evening. Show your appreciation with a gift of homemade granola for the next morning. An airtight glass container, or even a cellophane bag tied with a beautiful bow makes a thoughtful and delicious gift of gratitude. Kimberly outlines the basics of making granola and shares her favorite recipe in basics365: Granola. This recipe is from one of our favorite cookbooks: The Gourmet Cookbook (the big yellow version edited by Ruth Reichl)
Merci!
Maple Apricot Granola from The Gourmet Cookbook
Makes about 10 cups
This is a beautifully balanced blend of oats, seeds, nuts, and dried apricots. Add a little crystallized ginger for extra zing.
- 1/4 cup flaxseeds
- 6 cups (18 ounces) old-fashioned rolled oats
- 2 cups (8 ounces) sliced almonds
- 1 cup (5 ounces) green (hulled) pumpkin seeds
- 1/2 cup (2 1/2 ounces) hulled sunflower seeds (not roasted)
- 1 teaspoon salt
- 3/4 cup vegetable oil
- 3/4 cup pure maple syrup
- 2 cups (11 ounces) dried apricots, finely chopped
- 1/3 cup (2 1/2 ounces) crystallized ginger, finely chopped (optional)
Accompaniments: plain yogurt or milk; honey or maple syrup
Special equipment: an electric coffee / spice grinder
- Put racks in upper and lower thirds of oven and preheat oven to 350 degrees F. 2. Finely grind flaxseeds in coffee/spice grinder. Stir together with oats, almonds, pumpkin seeds, sunflower seeds, salt, oil, and syrup in a large bowl. 3. Spread mixture evenly on two large baking sheets with sides. Bake, stirring granola and switching position of sheets halfway through baking, until mixture is golden brown, about 30 minutes. 4. Cool granola completely on sheets on racks, then stir in apricots and ginger (if using). Serve with yogurt or milk and honey or syrup.
Cook’s note: The granola can be kept in an airtight container at cool room temperature for up to 1 week. It can also be frozen for up to 1 month.