Holiday Granola

Makes 6 heaping cups

If you’re wracking your brain for a last-minute edible gift for a health-minded friend, bypass the cookies and fudge and whip up a batch of this low-sugar, high protein granola instead.  Dried cranberries, crystallized ginger, and fragrant warm spices give this blend a holiday vibe. But the basic formula can easily be customized with whatever nuts, seeds, and dried fruits you have on hand. Package in jars or small bags labeled and tied with ribbon. But make sure to save plenty for yourself.  To keep the spirit going on Christmas morning and thereafter, layer the granola in parfait glasses or clear bowls with Greek yogurt and leftover cranberry sauce, or any preserves or fresh fruit. This granola will keep well for 3 weeks in an airtight container — but don’t count on it lasting that long.

—  Susan Puckett

• 3 cups old-fashioned rolled oats

• 1 ½ cups pecan or walnut pieces, or a combination

• ½ cup sliced or slivered almonds

• ½ cup raw, unsalted sunflower or pumpkin seeds

• ½ cup pure maple syrup

• 3 tablespoons melted coconut oil or any neutral oil

• 1 teaspoon ground cinnamon

• ½ teaspoon fine salt

• ¼ teaspoon ground allspice

• ¼ teaspoon ground cloves

• 1 cup mixed dried fruit (cranberries, slivered apricots, raisins, figs)

• ¼ cup slivered crystalized ginger

1.    Preheat the oven to 300 degrees. Combine the oats, pecans or walnuts, almonds, and sunflower seeds in a large bowl.

2.    In a small bowl, whisk together the maple syrup, oil, cinnamon, salt, allspice, and cloves. Then pour over the oat and nut mixture and toss well to coat evenly.

3.    Spread the mixture in an even layer onto a large baking sheet (lined with parchment for easy clean-up) and bake for 20 minutes.  Remove from the oven, give it a stir, and continue baking for 10 to 15 minutes longer, until nicely browned and toasted.

4.    Let the granola cool completely on the baking sheet. Break up clusters and stir in the dried fruit and ginger.  Store in an airtight container for up to 3 weeks.  

Susan Puckett is an Atlanta-based food writer and cookbook author.