Maple Pecan Granola

Over the weekend I have been flying solo, with Daddy C holed up in bed. Flu ewwww.
Not fun for anyone. This is not meant to be a rhyme, I am just a little tapped out right now. This house should really be on quarantine.

Since I have been really lousy at the Foodie Friday thing, and my brain is not functioning at it's full potential today - I'm going to leave you with a recipe that I have been using nearly every week since I found it in WhatsUp magazine: Maple Pecan Granola - subtle flavour, not too sweet, and delicious with yoghurt and a stewed prune and apricot compote.

Makes 5 Cups

- 3 Cups Rolled Oats (I use a organic mix grain from Famous Foods)
- 1 Cup Pecans
- 1 Cup Coconut (or half coconut and half sunflower seeds)
- 1 tsp Cinnamon
- 1/8 Cup Canola Oil
- 1/4 Cup Water
- 1/2 Cup Maple Syrup

1. Preheat oven to 325 degrees F. Line a large cookie sheet with parchment paper or spray with non-stick.
2. In a large bowl combine all dry ingredients, including cinnamon.
3. In a small saucepan bring the oil, water and maple syrup to a simmer.
4. Pour the wet ingredients over the dry and mix well. Spread over prepared cookie sheet.
5. Bake for 25 minutes stirring once. Turn off oven and leave granola in until oven is cool (a few hours or overnight).
Enjoy!