maple, coconut & blueberry granola

FORGET BREAKFAST: THIS GRANOLA is chock-full of big crunchy clusters and perfect for snacking out of hand. I find myself inexplicably drawn to it after I fall asleep on the sofa and then wake up with a case of late-night munchies and a ravenous sweet tooth. It also makes a lovely holiday gift for neighbors and teachers, especially if you need to get it out of the house! Makes about 7 cups [800 g]

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 325°F [170°C] and set a rack in the upper-middle position. Line a rimmed 13-by-18-in [33-by-46-cm] baking sheet with parchment paper.

Step 2

2. In a large bowl, whisk together the maple syrup, brown sugar, oil, cinnamon, and salt. Add the oats, pecans, almonds, and coconut; stir until evenly combined.

Step 3

3. Transfer the mixture to the prepared baking sheet and, using a large spatula, press firmly into an even layer about 3/8 in [1 cm] thick (it won’t cover the whole baking sheet).

Step 4

Bake for 25 to 35 minutes, until golden around the edges. Keep a close eye on it toward the end—granola can burn quickly.

Step 5

4. 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. heads up Be sure to add the blueberries after the granola is cooked. If you add them with the other ingredients, they’ll harden in the oven.

Step 6

sourcing savvy : The shaved coconut and dried blueberries—both readily available in natural-foods stores and most large supermarkets—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.”