Southern-Style Granola

Friends, if you're like us you will do quite a bit of traveling during the holiday season via plane, train or automobile.  You will have Moms, Grandmas, and Aunties shoving food in your face...like apple and chocolate pies, cheesy potato casseroles and other high-calorie dishes.

If you can't say "no" to your hometown favorites, you can at least be smart about food consumption as you travel.  Below is one of Joe's favorite snacks.  It is quick, easy and absolutely delicious.  You can also add it to your yogurt or oatmeal for a tasty breakfast.

We like to place the granola in zip lock bags and take it with us on the plane or in the car.  Hope you enjoy this recipe as much as we have.

SOUTHERN-STYLE GRANOLA

4 cups rolled oats (not quick-cooking)
1 cup chopped pecans
1 cup dried cranberries or cherries
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3/4 cup cane syrup (Steen’s, Alaga, or maple syrup)
1/4 cup canola oil

Preheat oven to 3o0 degrees.

In a large bowl, combine the oats, pecans, dried berries, cinnamon, and salt. Whisk together the cane syrup and canola oil and pour over the oat mixture, mixing well. Spread the granola evenly onto a large rimmed sheet. Bake for approximately 45 minutes, stirring every 10 -15 minutes to allow for even cooking. Remove from oven and allow to cool to room temperature. (The granola may seem sticky at first but will harden as it cools, yielding a crunchy texture.) Store in an airtight container for up to two weeks.

Source: Nealey Dozier, Yields 6 cups

This recipe came from: http://dixiecaviar.com/