I really want to make this very soon!
Bri’s Addictive Granola
(from Jumbo Empanadas)
2 ½ cups old fashioned rolled oats
½ cup sunflower seeds
1 cup almonds, roughly chopped
1/3 cup honey
1 tsp vanilla
½ cup pear puree
½ cup dried pineapple chunks
½ cup dried cranberries
Preheat the oven to 325 degrees F and have ready two large rimmed baking sheets lined with nonstick aluminum foil.
Mix all the ingredients together, except the dried fruit, in a big bowl. Keep turning the ingredients around so that the honey and pear puree coats everything. Divide the mix between the two baking sheets and spread it out so that you’ve got even layers.
Bake the granola for 40 to 50 minutes, turning it with a wooden spoon every 10 minutes or so. The turning is extremely important because you want to evenly toast and dry out the granola. If you find that the granola is browning unevenly, rotate your baking sheets front to back and top to bottom (if you’re working on two shelves).
I can’t give you an exact baking time, you have to keep looking at it. You want the color to be dark -the cereal won’t have much taste or crunch if it’s not – and you might have to sacrifice a few burnt nuts to get it. Just keep watching, particularly once the color starts to deepen. The granola may not seem completely dry when you take it out of the oven, but it will crisp up once it cools.
Cool the granola on the baking sheets, turning it often as it comes to room temperature. Stir in the dried fruits and store the granola in a covered container away from moisture.