Homemade Granola

• 6 cups rolled oats
• 1/4 cup chopped almonds
• 1/4 cup chopped pecans
• 2 tablespoons brown sugar
• 1/4 teaspoon kosher salt
• 1/3 cup maple syrup
• 1/4 cup honey
• 1/4 cup pineapple juice
• 1/2 teaspoon almond extract
• Cooking spray
• 1/4 cup dried cranberries
• 1/4 cup chopped dried apricots

Preheat oven to 300°.

Combine first 5 ingredients in a large bowl. Add syrup, honey, juice, and almond extract; toss well. Spread mixture evenly onto a jelly-roll pan coated with cooking spray. Bake at 300° for 45 minutes, stirring every 15 minutes. Stir in cranberries and apricots. Cool completely. Store in a zip-top plastic bag.

Note: Prepare the granola up to two days ahead, and store in an airtight container. Serve for breakfast with low-fat yogurt and fruit.

Serves 10 (1/2 c.); 384 calories.

VERDICT: Not bad, but not as almond-y as I hoped, and a very skimpy fruit-and-nut-to-oat ratio.  Toss.