I love to bake. Mostly because baking usually means you get something sweet in return but also because it allows me to direct my creative juices into a different sort of project. It is a distraction from reality and makes me happy.

What better time to bake than the fall? If you follow me on Pinterest you’ll notice I have a serious guilty pleasure for anything and everything sweet, specifically breakfast items. This pregnancy has been all about sweets for me so rather than indulge in muffins, donuts, and croissants {which I do} on a daily basis I’ve been making this no-fail homemade granola to have with my daily greek yogurt and fruit. It’s seriously the best recipe I’ve made – not too sweet, crunchy, full of texture, and cozy. The perfect breakfast pairing or mid-day snack by the handful. Here’s how to make it:

Ingredients:
6 cups old fashioned oats
2 cups slivered almonds
1/2 cup shredded coconut
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. sea salt
1/2 cup pure maple syrup
1/2 cup brown sugar
1 cup dried fruit {I use reduced sugar dried cranberries}

Directions:
Preheat oven to 325F. In a large bowl mix together the oats, almonds, coconut, cinnamon, ground ginger, and salt.

In a saucepan, combine the maple syrup and brown sugar and simmer over low-medium heat until everything is melted. Slowly pour into the oat mixture and mix until incorporated {I actually don’t end up using all of the syrup/sugar mixture} evenly.

Spread out onto two large rimmed baking sheets and bake for 30-40 minutes, stirring occasionally, until golden and crispy. I usually bake for 38-40 minutes and stir with a spatula every 10 minutes. Stir the dried fruit into the mixture and let cool. Store at room temperature and enjoy! This makes A LOT so you’ll have it to enjoy for awhile.

Original recipe here {but I left out the olive oil}