Maple Syrup Granola
Adapted from Mat, Minnen and Golf by Annika Sorenstam
Yields 6 cups
With a cooking time of just ten minutes in a hot oven, this energy-packed recipe yields a granola that is softer than a low-and-slow American version, but much more flavorful than a traditional European-style muesli.
Our editors think it’s the tastiest of both worlds.
½ cup oats
½ cup bran flakes
¾ cup wheat germ
½ cup whole flax seeds
1 cup sliced almonds
1 ¼ cups unsweetened dried coconut
1 pinch coarse salt
1 cup maple syrup
½ cup dried fruit (raisins, chopped apricots)
1 Heat the oven to 400 F
2 Mix all the ingredients except maple syrup and dried fruit in a large bowl. Drizzle the maple syrup and mix granola with your hands or a spatula.
3 Spread out on a large parchment-lined baking sheet and bake for 10 minutes, stirring halfway through, so that it gets a little color. Transfer to another baking sheet and let cool completely.
4 Add the dried fruit and store in a dry place.