DIY Breakfast: Joyce’s Granola

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This rugged, chunky granola from Joyce Bakeshop in Prospect Heights makes a hearty topping for a bowl of local yogurt. Or enjoy it on its own and wash it down with a cool glass of milk (see this and other seasonal recipes in The Edible Brooklyn Cookbook).

Joyce’s Granola
Makes about 3 quarts

1 1/2 sticks unsalted butter
2/3 cup honey
1 cup maple syrup
1 cup light brown sugar
7 cups rolled oats
1 1/2 cups sliced almonds
1 1/2 cups chopped walnuts
1 cup pumpkin seeds
1 cup dried cranberries
1 cup raisins
1 cup chopped dried apricots

1. Preheat the oven to 350 degrees. In a large saucepan, bring the butter, honey, maple syrup, and light brown sugar to a boil over medium-high heat. Stir in the rolled oats, nuts and seeds until well coated with the butter mixture. Pour the granola directly onto a sheet pan and spread it out evenly.

2. Bake the mixture for about 15 minutes, until evenly brown, making sure to stir with a large spoon every 5 minutes to bake evenly and keep the mixture loose. Cool the granola until it reaches room temperature, and add the dried fruit. Store in an airtight container for up to 1 week.

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