Canyon Granola

This recipe is one of several included in the Texas Monthly article From Husks Till Dawn by Patricia Sharpe, [March 2007]

1 cup pure maple syrup (not maple-flavored)
1/2 cup dark brown sugar
1/3 cup canola oil
3/4 teaspoon kosher or sea salt
1 tablespoon vanilla extract
4 cups old-fashioned oats (not instant)
4 ounces (about 1 cup) pecan halves
2 ounces (about 1/2 cup) raw unsalted pepitas (pumpkin seed kernels)
2 ounces (about 1/2 cup) raw unsalted sunflower seeds
1/2 cup whole-wheat flour
1/2 cup nonfat dry milk powder
1/2 cup ground flaxseed meal
4 ounces (generous 1/2 cup) chopped dried peaches or nectarines
4 ounces (generous 1/2 cup) dried cherries or golden raisins

Position oven racks in the upper and lower thirds of oven and preheat to 300 degrees. Combine maple syrup, brown sugar, oil, and salt in a small saucepan over medium heat. Cook, stirring occasionally, until brown sugar is dissolved, and stir in vanilla. In a large bowl, combine oats, pecans, pepitas, sunflower seeds, flour, milk powder, and flaxseed meal. Pour warm syrup mixture over dry ingredients and mix well with a rubber spatula.

Line 2 baking sheets with parchment paper. Spread the moistened oats evenly between the sheets. Bake for 20 minutes, then stir with a metal spatula and switch sheets to opposite racks to ensure even cooking. Bake another 20 minutes, then stir and switch pans again. Continue baking until mixture has a fragrant, toasty aroma, about another 10 to 15 minutes. Cool the granola in the pans, breaking up any unwieldy clumps with a spatula. When completely cool, mix in dried peaches and cherries. May be stored at room temperature in an airtight container. Makes 11 to 12 cups.