This granola is better than anything I have bought in a store (as homemade foods so often are), if that helps explain its boastful name! I use a mixture of nuts—everything from cashews, pecans, almonds, and peeled hazelnuts to walnuts. Pistachios, however, will burn quickly, so if you’re using them, add them at the end and let them bake for just a few minutes. This granola keeps for a long time in the refrigerator, so double the batch if you like. It makes a great gift, too! Serve it with milk or yogurt and fresh fruit.

　　

Ingredients

makes 8 cups

　　2 cups raw nuts, coarsely chopped

　　2 cups rolled oats

　　1 tablespoon ground cinnamon

　　1/2 teaspoon allspice

　　1/4 teaspoon ground nutmeg

　　Salt

　　6 tablespoons maple syrup

　　5 tablespoons olive or canola oil

　　1 tablespoon vanilla extract

　　1 1/2 cups dried apricots, coarsely chopped

　　1/2 cup raw, unsweetened coconut flakes

　　3 tablespoons cacao nibs

　　

Step 1

Preheat the oven to 250°F.

　　

Step 2

Combine the nuts, oats, cinnamon, allspice, nutmeg, and a dash of salt in a large bowl and stir. Add the maple syrup, 4 tablespoons of the oil, and the vanilla extract and stir.

　　

Step 3

Spread the granola evenly on a baking sheet and bake for 15 minutes. Stir the granola well, rotate the pan, and bake for 15 minutes more. At this point, the granola should be almost completely dry. Add the apricots and the remaining 1 tablespoon oil to the mixture, stir well, and return the pan to the oven for 5 minutes. Add the coconut flakes and bake for 2 minutes more. Remove the pan from the oven and stir in the cacao nibs.

　　

Step 4

Let the granola cool before serving.

　　Lucid Food