Cook's Trail Mix Granola Recipe
With Greek yogurt, fresh fruit and whipped cream.
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Ingredients
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Granola (Cook's Trail Mix)
To Assemble (per serving)
Method
Make the Granola
Preheat and prepare
Heat oven to 325°F (160°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
Mix dry components
In a large bowl combine 3 cups rolled oats, 3 cups chopped almonds, 1 cup cashews, 1 cup chopped pecans, 1 cup sunflower seeds, 1 cup pumpkin seeds, and 1 cup shredded coconut. Stir so ingredients are evenly distributed.
Combine wet flavorings
In a small bowl whisk together 1/3 cup maple syrup, 3 tbs neutral oil, 2 tbs packed brown sugar, 1 tsp vanilla extract, 1 tsp ground cinnamon, and 1/2 tsp fine sea salt until sugar is mostly dissolved and mixture is smooth.
Coat and spread
Pour the maple mixture over the oat-and-nut mixture and toss thoroughly with a spatula or your hands until everything is evenly coated. Transfer mixture to the prepared baking sheet and spread into an even single layer, gently pressing so some clusters will form.
Bake with stirring
Bake for 20 minutes, then remove the sheet, stir and flip the mixture with a spatula to encourage even browning. Return to oven and bake another 10–15 minutes until golden and fragrant with some deeper brown edges. Total bake time ~30–35 minutes depending on oven and sheet thickness.
Cool and add dried fruit
Remove pan and let the granola cool completely on the baking sheet. As it cools it will crisp and form clusters. Once cool, stir in 1 cup dried cranberries and 1/2 cup raisins. Store in an airtight container at room temperature for up to 2 weeks.
Assemble Cook's Trail Mix Granola Bowl (per serving)
Top yogurt with 1 cup fresh mixed fruit (for example: 1/2 cup berries + 1/2 banana sliced). Arrange attractively.
Sprinkle 1/2 cup prepared trail mix granola evenly over the fruit and yogurt.
Add 2 tablespoons whipped cream on top (or a dollop of whipped coconut cream for dairy-free). If desired, drizzle 1 tsp maple syrup lightly over the bowl.
Serve immediately so granola stays crisp. Leftover granola can be stored airtight and re-crisped in a 300°F oven for 5–7 minutes if softened.
