Maple Pecan Chocolate Cherry Granola

This recipe originally came from the Earthbound Farm cookbook and is better than any others I’ve tried - even from swanky bakeries. Dress it up for the holidays with colorful pistachios and cherries or cranberries or to taste.

What are the sights, sounds, smells and tastes that you’re looking forward to savoring this season? Taking time to indulge ALL of the senses is a great way to bring down cravings for alcohol. Treat yourself this season! Unwrap long naps and hot tea! This simple recipe packs a lot of sensory punch and it makes a great gift - if you can part with it. Look for other simple ideas for relishing flavor and scent like throwing a sachet of whole spices and citrus peel into your warm tub or making a clove-studded orange ornament or the simplest pan of sautéed apples with cinnamon.

Maple Pecan Chocolate Cherry Granola

Makes about 8 cups

4 ½ cups old-fashioned rolled oats (not instant)

2 1/4 cups slivered raw almonds, pecan pieces or any combination of nuts you prefer

1 tablespoons ground cinnamon (add up to 2 Tbsp if you like; I think 1 is perfect)

1 ¼ cups pure maple syrup

1/3 cup canola oil

1 cup dried cherries or raisins

3/4 cup dark chocolate chips

Place rack in center of oven. Preheat to 325. On a large rimmed baking sheet, measure out and mix oats, nuts and cinnamon, then add syrup and oil and stir. Spread granola out and bake 25 minutes, stir, and continue baking until golden brown and dry, 15-20 minutes longer (I think it usually takes even longer, but you have to watch it at this stage). Place on cooling rack and add dried cherries and stir to combine. Once completely cooled, mix in dark chocolate chips. Keeps well in freezer, and you don’t have to defrost. Just combine with milk, almond milk or yogurt and enjoy.