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Rhubarb-Hazelnut Trifles

Hazelnut Granola

MAKES ABOUT 6 CUPS
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Ingredients Method

Ingredients
  

  • 3 cups old-fashioned oats
  • 1 cup roughly chopped hazelnuts
  • ¼ cup toasted pumpkin seeds
  • ½ cup chopped pitted dates
  • ½ cup chopped dried apricots
  • ½ cup unsweetened flaked coconut
  • ⅓ cup firmly packed dark brown sugar
  • ⅓ cup maple syrup
  • ¼ cup vegetable oil
  • ½ teaspoon kosher salt

Method
 

  1. Preheat oven to 325°.
  2. In a large bowl, combine oats, hazelnuts, pumpkin seeds, dates, apricots, and coconut.
  3. In a medium bowl, whisk together brown sugar, maple syrup, oil, and salt. Pour over oats mixture, stirring to combine. Spread mixture in an even layer on 2 rimmed baking sheets.
  4. Bake for 25 minutes, stirring every 5 minutes. Let cool completely. Store in an airtight container for up to 2 weeks.