Gimme some more

I love granola. Absolutely love it. I used to buy it from the bulk bins at Whole Foods, but apparently they don't have those in NYC. Boo. So this weekend I made my own and it is equally delicious. You can add or subtract ingredients as desired. I used the base of the recipe from Cooking Light and then just add stuff I had from my pantry (dried coconut, whole almonds, walnuts, chopped dates). I love to eat this with milk for breakfast or for lunch with Stoneyfields vanilla yogurt.

Maple Almond Granola
Cooking Light

4 cups regular oats (I used Bob's Red Mill GF oats)
1/4 cup slivered almonds
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/3 cup water (I used apple juice instead of water)
1/3 cup honey
1/3 cup maple syrup
2 tablespoons brown sugar
2 tablespoons canola oil
Cooking spray
1 cup minced dried apricots (I swapped these for craisins)
1 cup raisins

1. Preheat oven to 325°.

2. Combine first 4 ingredients in a large bowl.

3. Combine water, honey, syrup, sugar, and oil in a small saucepan; bring to a boil. Pour over oat mixture; toss to coat.

4. Spread oat mixture on a jelly-roll pan coated with cooking spray.

5. Bake at 325° for 35 minutes or until golden, stirring every 10 minutes. Place in a large bowl; stir in apricots and raisins. Cool completely.

Note: Store in an airtight container for up to a week.