The maple essence of candy caps turns this standard granola into something magical. I like to eat it with yogurt for a light meal or use it as an easy snack on the run. You can adjust the proportions and types of nuts, seeds, and dried fruit to your taste. Shredded, unsweetened coconut also makes a great addition. The only real rules are that the oats should make up at least half of the total volume, and the dried fruit should be mixed in only after the rest of the ingredients have come out of the oven. The granola keeps well for several weeks stored at room temperature in an airtight container, but it never lasts that long in my house. This recipe scales well. I often make double or triple batches.
Candy Cap Granola
Ingredients
- 1 cup brown sugar
- 1/4 ounce candy cap mushrooms dried
- 3 cups rolled oats (NOT instant)
- 1/2 cup almonds slivered
- 1/2 cup walnuts pieces
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/3 cup neutral oil
- 1/2 cup cranberries dried
Instructions
- Combine 1 cup (240 ml) water, brown sugar, and mushrooms in a small saucepan. Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer gently, covered to help avoid over-reducing the syrup, for about 5 minutes. Remove from the heat and let stand, covered, for 10 to 15 minutes to cool slightly, then blend until smooth using a blender or immersion blender.
- Combine the oats, almonds, walnuts, sunflower seeds, and pumpkin seeds in a large mixing bowl. Pour in the candy cap syrup and the oil and stir until all of the ingredients are evenly coated.
- Heat the oven to 300°F (150oC). Line a rimmed baking sheet with parchment paper. Pour the mixture onto the prepared sheet and spread it into a layer about ¼ inch (6 mm) thick. Transfer to the oven and bake for 1 to 1½ hours, until evenly and lightly browned, stirring every 10 to 15 minutes to ensure even browning.
- Remove from the oven and let cool completely, then mix in the dried fruit.
