Makes about 10 cups.
Kandy Spice is inspired by the place in central Sri Lanka where we source our fair trade cinnamon.
In this granola recipe, the warm flavors of Kandy Spice contrast with the bright ones of dried apricots and candied ginger.
4 cups old-fashioned rolled oats
1 cup unsweetened shredded coconut
2 cups raw sliced almonds
1/4 cup whole sesame seeds
3 tablespoons organic brown sugar
1 teaspoon kosher salt
4 teaspoons Kandy Spice
1/2 teaspoon dried orange zest
1/3 cup light oil, such grapeseed or safflower
3/4 cup mild honey
1/2 cup finely chopped candied ginger
1 cup diced dried apricots (about 24)
Preheat the oven to 325 degrees. Lightly coat a rimmed half-sheet baking pan with baking spray or oil and set it aside.
Combine the dry ingredients, except the apricots and ginger, in a big bowl. Warm the oil and honey on the stove or for 45 seconds at half-power in the microwave. Pour the oil-honey over the dry ingredients and mix until the oats are evenly moistened. Dump the mixture onto the prepared pan and spread it out in an even layer.
Put the pan in the oven and bake for 10 minutes. Remove the pan from the oven and stir/turn the granola. Repeat twice more. Remove the pan from the oven and sprinkle the ginger over the granola, stir/turn to mix it through the granola. Return the pan to the oven for 3–4 more minutes. Remove the pan from the oven and sprinkle the apricots over the granola. Cool for about 15 minutes, then stir/turn the granola and allow it to cool completely. Store in an airtight container for up to 2 weeks or freeze for a month.