a hint of winter

There's something about the scent of maple-coated oats and pecans toasting in the oven that almost makes me excited about the fast-approaching winter. Almost. I'm still enjoying what little bit of fall we have left in these parts. The trees are losing their leaves almost as quickly as they turn. Cold air is whisping in and the sky has been grey and dim this past week. Sure signs autumn is on her way out with winter on her heels. I'm thinking warm thoughts and toasting marshmallows in the wood stove these days. And filling the house with the aroma of homemade granola.

I love a recipe that is so readily adaptable - it's great fun to swap out ingredients and design to your own tastes. I'm slowly filling a recipe box with such winners. This fantastic granola is my current favorite adaptation of Molly's wonderful original.

Maple Pecan Granola with Cranberries
(Inspired by Molly's recipe for French Chocolate Granola)

Ingredients:

3 Cups rolled oats (I use Bob's Red Mill, of course...)
1/2 Cup coarsely chopped pecans
1/2 Cup oat bran
2 Tb. granulated sugar
Pinch of salt
6 Tb. pure maple syrup (I use Grade B habitually)
2 Tb. almond oil
1/2 Cup dried cranberries (mine are fruit-juice sweetened)

Preheat the oven to 300 degrees Fahrenheit.

Combine the oats, pecans, oat bran, sugar and salt in a large bowl. Set aside. In a small saucepan, combine the maple syrup and the almond oil over medium-low heat, stirring just until combined and loose.

Pour the maple syrup/almond oil mixture over the oat mixture and stir until well-blended. Spread this mixture in a thin layer on a rimmed baking sheet. Bake for 1o minutes. Give it a good stir, and return to the oven for an additional 10 minutes. Remove from the oven, give it another good stir to keep large clumps from forming, and when cool completely, add the cranberries and store in an airtight container.

Thank you Molly for the wonderful inspiration!