I got this recipe from the Martha Stewart website, where it was simply called “maple granola”. However, the Engineer and I agreed that this is so good that it needed a better name – hence the “fantastic”. I used #1 medium maple syrup and was a bit heavy-handed, using 2/3 cup instead of ½ cup. Since I couldn’t find coconut chips even in stores here, I ordered it from Amazon. I also decided to use white sesame seeds, since I figured they would look better than black in granola.
3 cups rolled oats (gluten-free if necessary)
1 cup dried unsweetened coconut chips
1 cup pecans or walnuts, quartered
½ cup to 2/3 cup pure maple syrup
½ cup finishing quality extra-virgin olive oil
½ cup packed light-brown sugar
¼ cup sesame seeds
1 tsp coarse salt
¾ tsp freshly grated nutmeg
½ cup golden raisins
Preheat oven to 300 °F. Mix together oats, coconut, nuts, syrup, oil, sugar, sesame seeds, salt, and nutmeg. Spread granola in an even layer on a rimmed baking sheet lined with parchment paper. Bake, stirring every 10 minutes, for 40 minutes. Add raisins, and bake until granola is toasted, about 10 minutes more. Let cool completely.
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