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.