Unity Cottage Morning Granola

There is always a jar of granola in my pantry.

It is one of those quiet staples that make a home feel prepared, a simple breakfast for busy mornings, something to scatter over yogurt after a walk in the garden, or a small offering to overnight guests. This version is lightly sweetened with maple syrup, rich with toasted nuts, and finished with dried fruit for a touch of brightness. It is wholesome enough for everyday breakfasts, yet special enough to feel like a small luxury.

Ingredients

Makes about 7 cups

• 5 cups old-fashioned rolled oats
• 1 cup walnuts, roughly chopped
• 1 cup sliced almonds
• ½ cup macadamia nuts
• ½ cup unsalted pistachios
• 1 teaspoon flaky sea salt
• ⅓ cup pure maple syrup
• ⅓ cup honey
• ⅓ cup extra-virgin olive oil
• 1 teaspoon pure vanilla extract
• ¾ cup dried tart cherries
• ½ cup dried apricots, diced

Method

1. Preheat the oven to 300°F.
2. In a large bowl, combine the oats, walnuts, almonds, pistachios, macadamia nuts, and salt.
3. In a small saucepan over low heat, warm the maple syrup, honey, olive oil, and vanilla just until combined.
4. Pour the liquid mixture over the dry ingredients and stir thoroughly, ensuring everything is lightly coated.
5. Spread onto a baking sheet in an even layer (I prefer no parchment).
6. Bake for 35 to 45 minutes, stirring twice during baking, until the granola is lightly golden and fragrant.
7. Stir in the dried cherries and apricots and allow the granola to cool completely.
8. Store in an airtight container for up to three weeks.

Mrs. Mayfair's Notes

• For larger clusters, press the granola gently into the pan before baking and avoid stirring during the final 15 minutes.
• In summer, I often serve it with fresh berries and homemade yogurt.
• During autumn and winter, it is lovely with sliced pears or stewed apples.
• This granola also makes a thoughtful houseguest gift tucked into a glass jar with a handwritten label.

From Our House to Yours,

Mrs. Mayfair