Maple Coconut & Blueberry Granola

• servings: 7 cups

Ingredients

3 Tbsp pure maple syrup

3 Tbsp packed light brown sugar

1/3 cup vegetable oil

½ tsp ground cinnamon

½ tsp salt

2 cups old-fashioned rolled oats (not quick-cooking or instant)

⅔ cup roughly chopped pecans

⅔ cup slivered almonds

⅔ cup unsweetened shaved coconut flakes

½ cup dried blueberries

Directions

Preheat the oven to 325°F and set a rack in the upper-middle position. Line a rimmed 13-by-18-in baking sheet with

In a large bowl, whisk together the maple syrup, brown sugar, oil, cin- namon, and salt. Add the oats, pecans, almonds, and coconut; stir until

Transfer the mixture to the prepared baking sheet and, using a large spatula, press firmly into an even layer about ⅜ in thick (it won't cover the whole baking sheet). Bake for 25 to 35 minutes, until golden around the edges. Keep a close eye on it toward the end —granola can

Let cool completely on the pan, then break into large clusters and mix in the dried blueberries. Store in an airtight container for up to 2 weeks.

Notes

*sourcing savvy The shaved coconut and dried blueberries-both readily available in natural-foods stores and most large super- markets-make this granola special. However, the recipe is endlessly customizable as long as you keep the ratios the same swap out the pecans and almonds for other nuts, or interchange the blueberries with your favorite dried fruits (Note that shaved coconut flakes are large shards of flaked coconut, sometimes they are labeled "coconut chips" or "flaked coconut.")

*heads up Be sure to add the bluebernies after the granola is cooked. li you add them with the other ingredients, they ll harden in the oven