Breakfast Crunch

This is the second granola recipe I made for my Dad for Christmas.  He really likes granola so I made him two different kinds for Christmas.  I like the granolas when it is still warm from the oven but when it cools off it gets to hard for me.  I found there are several uses for granola.  You can eat it with milk poured over it like regular cereal.  You can add some on top of oatmeal to tie oatmeal a little bit of a crunch.  I et it would be good on top of ice cream too.  My mother says she has used it to make an apple crisp.  So I guess granola isn't just for breakfast any more.

The recipe called for can syrup.  I used the molasses that I got from Farr Farms. This recipe has lots of good crunchy stuff included.

Start with 2 cups old fashioned oats in a large bowl.

Rough chop 1 cup of pecans.

1/2 cup roasted salted pumpkin seeds.  The recipe called for shelled sunflower seeds and I was out so I did not include those.

1 Tablespoon sesame seeds

2/3 cup sweetened flaked coconut

In a saucepan add 1/2 cup syrup

1/4 cup firmly packed light brown sugar

1/4 cup unsalted butter

1/2 teaspoon kosher salt

1/2 teaspoon pumpkin pie spice.  

Cook, stirring occasionally, until combined about 4 minutes. 

Bring to a boil over medium high heat. 

Pour syrup mixture over the oats mixture.

Mix well.

You want to get everything wet with the syrup mixture.

Pour onto a parchment lined cookie sheet.  Spread out evenly. Place in a preheated 250 oven.

Bake for 45-55 minutes and stir every 15 minutes.

While it is baking chop dried apricots into small pieces.

Warm from the oven.

Sprinkle the apricots on top and toss.

Break up any big pieces, then store in an airtight container.

Breakfast Crunch Recipe

2 cups old fashioned oats

1 cup coarsely chopped pecans

2/3 cup sweetened flaked coconut

1/2 cup roasted salted pumpkin seeds

1/4 cup shelled sunflower seeds

1 Tablespoons sesame seeds

1/2 cup cane syrup 

1/4 cup firmly packed light brown sugar

1/4 cup unsalted butter

1/2 teaspoon kosher salt

1/2 teaspoon pumpkin pie spice

1/2 cup coarsely chopped dried apricots

Preheat oven to 250. Bake 45-55 minute stir every 15 minutes.